Peel the ginger using a sharp vegetable peeler and sharp French or paring knife. Slice into 1/2 inch strips like large French fries. Slice as thin as passable and place into a large bowl. Add and toss to coat with ;

Spoon into a tightly sealed container and refrigerate for one week, shaking every couple of days to recoat the ginger.

Pack ginger into a sterilized mason jar, top with vinegar mix and cap. Shake well and refrigerate for two weeks, shaking to mix every few days. It will start to turn pink as it becomes pickled.