Ingredients Quantity

• 300g Young ginger pealed and finely sliced into disks
• 220mls rice wine vinegar
• 60g castor sugar
• 30g salt

Step Method

1. Peel wash and slice your ginger very thin a mandolin style slicer works best for this.
2. Give the ginger a quick rinse and pat dry to remove all water.  
3. Mix the vinegar, sugar and salt in a bowl and add the ginger and combine.
4. The young ginger will turn a pale and an all-natural pink within minutes.
5. Cover and place in the refrigerator for 12 hours.
6. Store the pickled ginger in sterilized glass jars with the curing liquid.