Ginger; Pickled Ginger

Zingiber officinale is just one of several rhizomes used for cooking in Burma. Young ginger has a fine, pale skin and sometimes pink tips on the rhizomes and is usually available in North America in late summer and early fall; mature ginger has a thicker brown skin but should still be plump and heavy, not dried out and wrinkled. Peel before using. Ginger is used minced as a flavoring in many dishes. Pickled ginger is the main ingredient in the delectable Punchy-Crunchy Ginger Salad. To make your own pickled ginger (it can be used the day after you make it), buy young ginger or, failing that, the plumpest, freshest mature ginger you can find. Peel it, then slice it very thinly (a benriner is the ideal tool for getting thin shavings; otherwise use a cleaver or a very sharp knife). For ½ pound of ginger, you will need 1 tablespoon sea salt, 1 cup rice vinegar, and ⅓ cup sugar. Add ½ teaspoon or so salt to the ginger slices, mix, and let stand for 15 minutes, then rinse off with boiling water and drain. Heat the vinegar, remaining salt, and the sugar in a small pot, stirring to dissolve the sugar. Pour boiling water into a widemouthed jar, then pour it off; use tongs or chopsticks to add the ginger to the jar. Pour the vinegar mixture over and cover tightly. Let stand at least overnight before using; store in the refrigerator for up to 2 months.