This was right after I had poured in the vineger/sugar/salt mixture and sealed the jar. I drained off some of the excess after a few hours because the recipe called for a full pound of ginger, and I had only bought one hand, not wanting to waste more if it turned out badly.

I also found out that the neon pink color you see in the sushi places is food coloring, and not a result of the pickling process. Apparently, young ginger is more likely to turn a pale rosy pink, but older ginger doesn't really turn color.

I do have one question. I used up all the rice vinegar for this. Since we usually keep around a big jug of just plain white distilled vinegar, can I use that next time?