Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   1       lb           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
                        Salt
                        (preferably the pickling
                        Variety)
                        -
                        (24 hours later:)
     1/2   c            Sugar
   2       c            Rice vinegar (unseasoned
                        Light)
   1       c            Less 2 tablespoons water
                        Set in a cool place for 24
                        Hours

Preparation:

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.