Japanese Rosy Pickled Ginger (Gari)
(Originally from the _Washington Post_ Food Section)

1 pound unpeeled baby ginger (in oriental groceries) or peeled regular ginger
  (Note: regular ginger tends to be stronger and tougher, but works
   quite well anyway)

Peel (if necessary), rinse, and pat dry.
Put in a bowl and coat with about a heaping tablespoon of salt
(preferably the pickling variety).  Set in a cool place for 24 hours.

(24 hours later:)
1/2 cup sugar
2 cups rice vinegar (unseasoned light)
1 cup less 2 tablespoons water

Dissolve sugar in rice vinegar and water.  Put into a 6-cup resealable
glass jar (I use the kind with the lever-action wire closure and rubber
seal ring).  Rinse the salt off the ginger and pat dry.  Put ginger into
vinegar/sugar solution.  Close jar and refrigerate at least a week.

The vinegar will turn the ginger a rosy pink.  Just before serving, slice
thinly with the grain.

You can keep a jar of this going indefinitely by replenishing the ginger
and vinegar/sugar solution as it is used.