Put all the dressing ingredients in a pan and bring to the boil. Once all the sugar and salt has dissolved into the vinegar, turn off the heat and leave to cool.

Peel the ginger and slice into 1.5mm thick slices

Cover with water, add the ½ tsp of salt to the ginger and leave 5 mins, and boil 2mins

Cool the ginger down, squeeze all the water out and then add the 1 tbsp vinegar.

Put ginger in dressing and leave 2~3 hours.

Put in a sterilised jar and keep in fridge.

***You can add radishes or beetroots if you want and will turn it into pinky ginger. ****