Pickled Fresh Ginger for Sushi (Gari)!

Pickled Fresh Ginger for Sushi (Gari)!

Ingredients:
spices, ginger, ground
salt, table
vinegar, distilled
sugars, granulated
salt, table

Directions:
Wash the ginger, and peel it with a spoon.
Use a mandoline/knife to slice against the grain to your preferred thickness.
Sprinkle with salt and rub it in, then let sit for 5-10 minutes to draw out the moisture.
Rinse in water, and squeeze well.
The volume will decrease.
Prepare the pickling liquid.
Bring the ingredients to a boil, then stop the heat.
Add to the ginger and mix.
The ginger will turn slightly pink within 30 seconds.
Note: You can also make this in a microwave.
I add the pickling ingredients to a small glass and microwave for 2 1/2 minutes.
It's ready when it reaches a boil.
You can store the liquid as-is too.