-
Cut the fresh ginger into
2.5 cm pieces.
-
Sprinkle 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 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.
-
Store in the refrigerator
for up to 3 months.