Pickled Ginger

This is not the pickled ginger served at most Japanese restaurants: it’s better, because it contains no preservatives or coloring. It will not turn pink, or only slightly, but it will be delicious.

You may have to play with the sugar content: some people like it far sweeter than others. Two tablespoons, the amount I use here, is the minimum.

If at all possible, use fresh young ginger for this recipe. It will be pinker, with a soft, smooth skin, not woody, like most of the gi