ingredients and method
- shred 230 g fresh young and peeled ginger root into strands; place them into bowl, spinkle 1 1/2 tsp salt, stir to coat and stand for 30 min. Next, transfer to a clean jar.
- In a saucepan,stir in 1 cup of rice vinegar and 1/3 cup of sugar until latter is dissolved. Bring to simmer and pour the boiling liquid over the ginger root shreds in the jar.
- Allow the mix to cool and then cap and store in fridge > 1 week to age. The liquid will change to pinkish in colour.
- Ready to serve.