Mix all the vegetables and the ginger together. Bring the vinegar, water, sugar, salt and star anise to the boil. Fill a glass preserving jar with hot tap water and leave it to warm for a few minutes, then tip the water out and pack the vegetables in. Pour the boiling vinegar over the vegetables and seal the jar while hot. Leave until completely cold, then place in the fridge for a few days.
Soak the arame seaweed in warm water for 3 hours and then drain, keeping half a cup of the liquid. Heat the sesame oil in a pan and fry the arame for a few minutes over moderate heat, add the soaking liquid and cook until it has evaporated, then leave to cool. To serve, mix half the pickled vegetables and arame with the sesame seeds before adding
© 1997 Peter Gordon. All rights reserved.