Method

• 1.
  For the pickled ginger, place ginger in a bowl with 1 tbs salt and toss to combine. Stand for 1 hour. Rinse and drain well. Heat ½ cup (125ml) water, vinegar and sugar in a small saucepan over high heat. Bring to boil, remove from heat and stir in ginger. Leave to stand at room temperature until cooled completely. Place in a sterilised container and chill for 2-3 days before using. When ready to use, remove ginger from pickling liquid and drain off excess liquid.