250g fresh ginger, cut into 2.5 cm
4 teaspoons salt
4 tablespoons sugar
1 cup rice vinegar
4 tablespoons water
2 teaspoon grenadine (red syrup)
ginger with the salt,
cover and refrigerate for 1 week.
With a very sharp knife,
cut into paper-thin slices across the grain.
Over low heat dissolve the
sugar in the rice vinegar and water.
Bring to the boil and
simmer for about 1 minute.
Place the ginger in a
sterilized jars, cover with the marinade, seal and refrigerate for
1 week before using.
The ginger will turn pale
pink or it can be colored using 1 teaspoon grenadine which is a
Store in the refrigerator
and can be kept for up to 3 months.