Pickled ginger

Sushi for Parties by Ken Kawasumi. 7 steps

3–4 pieces ginger	Peel, cut into thin slices along the fibres		Spread on a bamboo colander and sprinkle with a little salt. Leave 25 minutes or until soft.	Blanche in hot water. Drain, cool by fanning.	Soak a day or until well-seasoned.
salt
1/2 cup vinegar		bring to boil; leave to cool
2 tablespoons sugar
1/4 cup water
few drops red colouring		add