Pickled Ginger

Ingredients

200 g ginger

2 tsp salt

boiling water - to cover the ginger

60g caster sugar

120ml rice vinegar

60ml water 

Method

Using a teaspoon, scrape the skin off the ginger. Then using either a mandoline, or a vegetable peeler, finely slice the ginger.

In a small heat-proof bowl, add the slice ginger and sprinkle the salt over the top. Stir and allow to sit for 5 minutes.

Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.

Drain the water, and squeeze any excess liquid from the ginger. Set the ginger aside to drain further on a paper towel. 

On a medium heat, stir together the water, rice wine vinegar and sugar until the sugar has dissolved.  Boil for 30 seconds. 

Place the ginger pieces into the jar, and then carefully pouring the hot pickling liquid over the ginger.

Allow to cool to room temperature, and then place in the fridge. Wait 24 hours before using.

The pickled ginger will last for 2 weeks in the fridge.