- 500g young tender ginger root (available at pasar malam stalls)
- 2-3 tbsp salt
- Vinegar syrup
- 120ml rice vinegar
- 120ml water
- 250g castor sugar
- Rinse young ginger root well then drain in a colander. Stir in salt and set aside to marinate for 25 minutes. Rinse off the salt and drain well until it is completely dry.
- In the meantime bring vinegar, water and sugar to a boil until sugar dissolves. Leave aside to cool. Arrange the young ginger root in a sterilised clean jar. Pour in cooled vinegar syrup. Close the jar lid and chill well in the refrigerator for at least 2 days before serving.