Pickled ginger is an obligatory accompaniment to Asian cuisine. Young ginger is only available in the spring, if possible use Hawaiian baby ginger for this preparation, as it is very tender and almost fiberless, with thin, papery skin.
- 4 cups peeled and coarsely chopped young ginger
- 2 tsp. coarse salt
- 2 1⁄2 cups apple cider vinegar
- 2 tbsp. sugar