Step 1

Sterilise the jar or jars you'll be using to store the ginger.Choose glass jars with an airtight, metal lid and ensure they have been washed by hand in hot soapy water then rinsed well. Check that the metal lids do not have rubber inserts. Preheat the oven to 130 Degrees C (270 F) and place the jars in the oven for 15-20 minutes.

Step 2

Using a spoon, peel the ginger. Remove any brown spots left on ginger.

Step 3

Using a vegetable peeler or mandolin on a super-thin setting, slice pieces of ginger.

Step 4

Put salt on ginger, stir and allow to sit for 5 minutes.

Step 5

Pour boiling water on the ginger (just enough to cover) and sit for a further 2 minutes.

Step 6

Drain water, and squeeze excess liquid from the ginger. Set the ginger aside to drain further on some paper towel.

Step 7

Prepare your pickling liquid by placing the water, rice wine vinegar and sugar in a non-reactive saucepan.On a medium heat, stir to dissolve the sugar. Increase heat, and boil for 30 seconds.

Step 8

Place your ginger pieces into the sterilised jars.Pour the pickling liquid on top.

Step 9

Seal the jar, and allow to cool on your kitchen bench for 30 minutes, before placing in the refrigerator.Can be eaten once cooled, but I prefer to enjoy about 24 hours after preparing to let the flavours develop.