Pickled Ginger

• 150 g young ginger, peeled
• 175 ml rice vinegar
• 1 teaspoon

Trim the knobs of ginger to a uniform size, then slice extremely finely, using either a fine-bladed knife, a cleaver or a mandoline. The slices should resemble tissue paper. Pack the ginger into jars. Combine the remaining ingredients and pour over the ginger to cover. Mix well, then seal and refrigerate for up to 2 months. Strain the ginger from its liquid before using.