Pickled Ginger
  1. Wash the jar you want to use in hot soapy water. Rinse it thoroughly and leave to dry. Important note: make sure you use a container made from either glass or ceramic. Metal and plastic can react with vinegar, ruining both your pickles and your container.
  2. Peel the root ginger. Then, using a mandolin, cut the ginger into paper-thin slices.
  3. Mix the ginger slices with the salt. Add them to your clean jar and set aside.
  4. In a pan, combine the vinegar, sugar and turmeric. Bring the mixture to the boil, making sure everything has dissolved.
  5. When the vinegar boils, add it to the jar. You should fill the jar all the way to the rim leaving in as little air as possible. Then quickly put on the lid.
  6. Let the jar cool until you can handle it without burning your hands. Then turn it upside-down and let it cool completely. Letting your jar cool this way, should create a vacuum. Once it has cooled completely, store it in the fridge.
  7. You can use your pickled ginger immediately but it’s better to let the flavors develop for at least 24 hours.