Step 1

Peel the ginger using a spoon, peeler or knife to scrape off the skin. Cut off any tough spots with a knife.

Step 2

Slice the skinned ginger into thin strips first, then julienne. (Watch our video for cutting technique)

Step 3

Place julienned ginger into a small bowl and pour over the salt. Mix through to make sure all the ginger is covered. Place a heavy bowl or plate over the top to press down. Leave for half an hour. Note: You should start to see liquid in the bottom of the bowl from the salted ginger.

Step 4

Take a handful of the ginger and squeeze out any excess liquid. Place into a clean, sterilised glass jar and pour over the red plum vinegar. Push down with chopsticks or a spoon to make sure all the ginger is covered. Add a little extra vinegar if required to coat.

Step 5

Ready to eat in 4 hours, but best results in 1 - 2 days.