I copied this from one of the archives (don't remember which one!!!).
This recipe comes from "The Poetical Pursuit of Food : Japanese Recipes for
American Cooks" by Sonoko Kondo.
Pickled Ginger (Amazu Shoga)
4-8 Servings
This is the ginger that is served with sushi.
1/2 lb fresh ginger root (shin-shoga)
2 teas salt
Marinade:
1 cup rice vinegar
1/4 cup water
3 tabl sugar
Wipe ginger with a clean damp cloth. Peel and sprinkle with salt. Let stand,
covered for 1 day.
Combine the ingredients for the marinade in a glass pickling jar. Mix well
until the sugar is dissolved. Add ginger and cover for a week.
To serve, slice root thinly, about 1/8" thick along the grain.
The pickled ginger will keep in the refrigerator for 4 months and will
turn quite pink.
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