Pickled ginger is a tasty, tangy, spicy addition to any sushi dish - so here's how to make it yourself! Don't worry - it's super simple to make and it lasts for ages.
- 225g root ginger, peeled and chopped into chunks
- 225ml good quality rice vinegar
- 5 tbsp. caster sugar
- 1 1/2 tsp. sea salt
Sprinkle the ginger with the sea salt. Toss to coat and leave to sit for 30 minutes, then transfer to a clean jar.
Combine rice vinegar and sugar in a pan over a medium heat. Stir until the sugar dissolves. Bring to the boil, take off the heat and pour over the ginger whilst still boiling hot. Leave to cool then seal the jar and place into the fridge.