PICKLED GINGER

 If you are desperate for it, you can eat this pickle after 24 hours, but the longer you leave it, the better.

 Makes about 500ml

 INGREDIENTS

 225g peeled fresh root ginger

 1/2 tablespoon salt

 125ml rice vinega

 100g caster sugar

 50ml water

 1. Using a mandolin or a sharp knife, slice the ginger into wafer-thin slices, then place them in a sterilized airtight container.

 2. Sprinkle over the salt and leave for 1 hour.

 3. Rinse under cold water, then pat dry with a cloth.

 4. Bring the vinegar, sugar and water to the boil in a non-reactive pan, stirring until the sugar has dissolved.

 5. Pour over the ginger slices and leave to cool.

 6. Seal the container and leave for at least 48 hours before using. Store in a cool, dark place for up to several months.

hancheng

See author's posts