12 oz fresh young ginger: about 2 Large hands
1 large red radish
1 1/2 tbsp salt
1/2 cup rice vinegar
1 cup water
1 1/2 tbsp granulated sugar

1. Wash the jar and lid with warm soapy water, rinse well, and dry before using.

2. Peel the ginger with a small spoon. Thinly slice on a mandolin or with a knife. Thinly slice the radish, optional.

3. Combine the ginger and salt in a small bowl. Set aside for 30 minutes.

4. If using the radish, put it into a jar. Add the ginger and pack tightly.

5. Combine the vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. Pour the brine over the ginger, filling the jar to within 1/2 inch of the top. You might not use all the brine.

6. Gently tap the jar against the counter a few times to remove all the air bubbles. Top off with more pickling brine if necessary.

7. Seal the jar tightly.

8. Let the jar cool to room temperature. Store the pickles in the refrigerator. The pickles will improve with flavor as they age. Wait at least 48 hours before opening them. The longer you wait the better they will be.

Note: These pickles are not canned and can be stored in the refrigerator for up to 2 months. If you process and can the jars, they can be stored at room temperature.