- 450 (1 lb) fresh root ginger, peeled
- 1 tbsp salt
- 200g (7 oz) caster sugar
- 250ml (9fl oz) rice wine vinegar
- 2 star anise (optional for garnish)
- you will need
- sterilised jars with vinegar proof lids
Slice the ginger very thinly using a vegetable peeler or Japanese vegetable slicer. Place the ginger in a bowl, sprinkle over the salt and leave to sit for an hour, then rinse under cold running water and pat dry with kitchen paper.
Place the sugar, vinegar, and 100ml (3fl oz) water in s asaucepan. Heat gently, stirring until the sugar has dissolved. Bring to the boil for 2-3 minutes, remove from the heat and leave to cool slightly.
Pack the ginger into hot, sterilised jars. Place a star anise in each jar if desired and top up with the vinegar. Seal the jars, label and leave to cool before storing in the fridge.
The pickled ginger will turn pink as it matures. You can also add a couple of drops of red food colouring to the vinegar mixture when you remove it from the heat.