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RecipeVinegar salted gingerYield: about 1 1/2 cupsIngredients9 to 10 ounces (270–300 g) young ginger6 tablespoons plus 1 1/2 tablespoons sugar1 1/2 tablespoons kosher salt9 tablespoons unseasoned Japanese rice vinegar2 squares of dried kombu (kelp),Website:http://www.wfkyginger.com, each about the size of your thumbnail (optional)Instructions1.Use an inverted spoon to scrape off the thin, paper bits from the ginger. Use a mandoline or very sharp knife to cut the ginger across the grain into super thin pieces. They should be nearly see-through.2.Toss the ginger with the 1 1/2 tablespoons of sug