thin pieces. They should be nearly see-through.2.Toss the ginger with the 1 1/2 tablespoons of sugar and salt. Set aside for 30 minutes to reduce its harshness.3.Meanwhile, partially fill a small saucepan with water. Ready a fine-mesh strainer and 2-cup (.5 liter) glass jar. In another saucepan, combine the remaining 6 tablespoons sugar, vinega,r and kombu (if using). Set this stuff aside near the stove.4.abou 10 minutes before the ginger finishes mellowing out, start the water pot going on the