I made a recipe last night that called for preserved ginger - which I gather from googling is an Asian ingredient preserved in both salt and sugar - maybe the way lemons are preserved. I could only find ginger in sugar syrup and used that instead. JoanN was asking more about this on the thread:
and so wondering if other 'hounds have experience with using one over the other in recipes. My husband and both thought the dish needed a little more salt.
Edit - this is the first thing I found on line about preserved ginger: