Title: Amazu shuga (pickled pink ginger)
 Categories: Japanese, Condiment, Ceideburg 2
      Yield: 1 Batch
 
    1/3 lb Fresh, Young, Ginger root*
    1/3 c  Rice Vinegar
    1/4 c  Sugar
    1/4 ts Salt
           *Large pieces, pref. with
           -pinkish skin, scraped
 
  Whilst poring over my three volume loose leaf cookbook (inhabited
  mainly by stuff snatched from here) I ran across the following that I
  though you might be interested in.  I think that the caveat about
  fresh, young ginger root is necessary to this recipe.  I don't think
  the older, woody stuff would work at all.  Guess this originally
  appeared here from the heading...
  
  Using a sharp knife or a Beriner cutter,shave ginger root into paper-
  thin slices.  In a small, airtight container, combine vinnegar, sugar
  and salt. Blanch ginger for 30 seconds in boiling water.  Drain
  ginger; cool. If desired, reserve liquid for cooking purposes.  Add
  cooled ginger to vinegar mixture; mix well.  Store marinating ginger
  in the refrigerator. Pickled ginger can be eaten after 24 hours of
  marinating. It will keep several weeks.  Good with either Sushi or
  noodles. Add marinade to salads or sauces.
  
  Makes 1 serving.