Method

1. Rub the salt into the ginger and leave overnight at room temperature. Drain and hand dry with paper towel.
2. Mix the rice vinegar, sugar and 30 ml of water and stir until dissolved, add the ginger and set aside for a week
3. Then finely slice the ginger, blanch for 2 minutes then put in the marination again, when it turn slightly pink then it is ready to serve.
4. It can be stored in airtight container in fridge and can be used for several months.