Japanese Pickled Ginger

Fresh ginger, salt, rice vinegar, white sugar

Use young ginger root for this pickle, as it is more pliable. Put 350g peeled and thinly sliced fresh ginger in a colander; set over a bowl. Sprinkle with 2 teaspoons salt and leave to drain for 1 hour. Rinse and dry the ginger slices with paper towels; place in a sterilised jar. Combine 1 cup rice vinegar and ¾ cup white sugar in a pot and bring to a boil, stirring until the sugar dissolves. Pour the hot liquid over the ginger. Seal the jar and store in the fridge. Makes 1½ cups