450g fresh, young ginger root
4 litres water
1 teaspoon rock salt
2 tbsp granulated sugar
1 cup rice vinegar
How to make it:
Peeling the ginger - although all the shop bought stuff comes peeled, this step is actually optional. Peeling will result in a more delicate texture and flavour but I personally - just can't be bothered. If you want to peel it, the most efficient way is by using a back of the spoon or knife and scraping the sides piece by piece.
Slice ginger with a peeler, mandolin, or sharp knife.
In a saucepan, combine the ginger and 2 litres of water. Bring to a boil over high heat and boil for 20 minutes. Strain (keep the water for e.g. ginger tea if you want) and return ginger to the pot adding the remaining 2 litres of water.
Repeat the process of boiling for 20 minutes and straining.
Place the ginger in a sterilised jar.
Place a small pan with salt, sugar and vinegar on the heat and stir until all of the sugar is dissolved.
Pour this pickling mixture over the ginger and press it down (with a clean utensil) to push out all air bubbles.
Seal the jar and leave to sit at room temperature, away from sunlight, for a minimum of one day (if needed in emergency) but preferably 1 to 2 weeks. Pickled ginger keeps refrigerated for several months.