How to Make Red Pickled Ginger

• 1 as much (to taste) Spring ginger (or regular ginger)
• 1 dash Salt
• 1 Plum vinegar

1. For spring ginger, rinse off the dirt without peeling the skin.
2. Peel off the skin if using regular ginger.
3. Julienne the ginger.
4. First, finely slice along the grain, then julienne.
5. Put the ginger in a frying pan.
6. Don't turn on the heat yet.
7. Sprinkle in the salt.
8. Heat over medium until the ginger starts to dry, stirring with a wooden spatula to prevent burning.
9. This is about the right length of time.
10. Next, pour in the plum vinegar.
11. Pour in enough to immerse the ginger.
12. Turn off the heat, and transfer to a jar while still hot.
13. Once it cools, store in the refrigerator.
14. Here, I made it with regular ginger.
15. You can eat it from the following day.

much, salt, vinegar

Taken from cookpad.com/us/recipes/151953-how-to-make-red-pickled-ginger (may not work)