The recipe yield is:
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.
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