Pickled Ginger

Step 1: Peel the ginger skin using a spoon.

Step 2: Slice the ginger very thinly using a vegetable peeler, sharp knife or mandolin & transfer the sliced ginger to a bowl and sprinkle with the salt.

Step 3: Stir until all is well combined & set the ginger mix aside for 30 minutes to allow the salt to extract excess liquid.

Step 4: Using your hands squeeze any excess liquid from the ginger and transfer the ginger to a sterilized heat proof preserving jar.

Step 5: NOTE: A bottling/preserving jar is best for this recipe but I have used jam jars for this, and to prevent cracking place a large heavy metal dessert spoon in the jar when pouring in the boiling water, the metal takes up the excess heat and stops the jar from cracking.

Step 6: Stir the rice wine vinegar, water and sugar in a small saucepan over medium heat until the sugar completely dissolves.

Step 7: Then increase heat to high & bring to a boil.

Step 8: Pour the vinegar mixture over ginger and set aside for 5 minutes to cool slightly.

Step 9: Seal and place in the fridge for 24 hours for the flavors to develop before using.

Step 10: NOTE: Pickled ginger can be eaten straight away but flavors will improve with time.