Peel, trim and thinly slice <quantity>200<unit>g</unit></quantity> of young ginger

Add <quantity>1<unit>L</unit></quantity> of water to a pot on medium heat and a bring to a boil

Add the sliced ginger and blanch for 3m to soften the spiciness. Drain ginger, change the water and repeat the process twice more. Reserve drained ginger

Add <quantity>100<unit>ml</unit></quantity> of rice vinegar to a saucepan on medium heat

Add <quantity>100<unit>g</unit></quantity> of caster sugar

Add <quantity>1<unit>tsp</unit></quantity> of salt

Stir and cook until salt and sugar dissolve

Turn off heat, add cooked ginger and transfer to a container

Place the ginger mixture in the refrigerator for at least 1d before consuming it. The pickled ginger is ready

Try it with the Grilled Flat Iron!