Gari

Wash ginger roots well with a scrubber and place in boiling water for a minute. Boiling water removes offensive odors. Combine vinegar, mirin, sake and sugar in a pan. Boil until sugar dissolves and allow to cool. Put ginger into a large clean jar. Pour pickling mixture over all. Wash small stones. Sterilize by boiling and let cool. Place in a cheesecloth, nylon net bag, or zip lock plastic bag. Place bag evenly over ginger to prevent floating. Cover. The ginger will be ready in 3-45 days. It keeps at least one month in the refrigerator. A natural soft pinkish tint develops as it ages.