Pickled Ginger

1/2 lb. baby ginger
1 1/2 tsp. sea salt
1 c. rice vinegar
1/3 c. sugar

Cut ginger into paper thin slices.  Mix to coat with salt in a bowl, then place in a jar.  In a saucepan mix vinegar & sugar till it dissolves, then bring to a boil.  Add the liquid to the jar & place the jar in the refrigerator.  After 1 week the ginger is pickled & ready to be served.