Pickled Ginger

Makes: 4 servings

Time: At least a day, mostly unattended

M V

Homemade pickled ginger is far better than the pink-tinted stuff you get in restaurants, especially if you start with young, thin-skinned ginger. Use as a condiment with Sushi Bowls (page 384), noodle dishes, and sandwiches of all kinds.

• 1 large piece fresh ginger (about 4 ounces)
• 1 tablespoon salt
• ¼ cup rice vinegar, or more as needed
• 2 tablespoons sugar, or more to taste

1. Peel and thinly slice the ginger, using a mandoline if you have one. Toss it with the salt and let stand for an hour. Rinse thoroughly, drain, and put in a 1-pint glass or ceramic container with a tight-fitting lid.
2. Combine the vinegar with ¼ cup water and the sugar in a small saucepan. Stir over low heat until the sugar dissolves. Taste and add more sugar if you like. Cool slightly and add to the ginger. If the liquid does not cover the ginger, add more vinegar and water in equal parts. Cover and refrigerate.
3. You can begin eating the ginger within a day, though it will improve for several days. It will keep for up to a couple of weeks.

Citrus-Pickled Ginger Add the zest from 1 orange, lemon, or tangerine, 2 limes, or ½ grapefruit to the rice vinegar and sugar mixture.

Spiced Pickled Ginger Would be wonderful with any number of rice or noodle dishes: Add 1 cinnamon stick and 2 star anise to the vinegar-sugar mixture.