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1
Wash the spring ginger roots, and slice very very thinly without peeling (I used a vegetable peeler to slice it thinly).
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2
The ginger roots are not peeled, but do cut off any browned or discolored bits.
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3
Don't cut the red shoot ends off.
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4
They will turn the ginger a pretty pink color.
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5
Sprinkle the sliced ginger with a little salt (not listed), and mix up quickly.
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6
Leave it for a while.
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7
Make the sweet vinegar sauce: Put the vinegar, sugar, honey and salt in a pan and bring to a boil.
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8
Turn the heat down to low-medium, and simmer for 5 minutes.
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9
Turn off the heat.
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10
Pour into storage jars that have been sterilized in boiling water, and leave to cool.
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11
Bring water to a boil in another pan, and add the sliced ginger from Step 2, salt and all.
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12
Boil for 3 minutes, then drain well.
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13
Put the ginger slices in the sweet vinegar sauce filled jars while still hot.
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14
(They will turn a pretty pink after some time.)
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15
You can start eating it the day it's made, but they will taste better after they have been marinating for 4 to 5 days when the flavors will have permeated the ginger, and the vinegar will have become mild.
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16
To store the ginger, close the lids tightly and refrigerator.
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17
Serve with sushi.
