400g young ginger
500ml rice vinegar
220g white sugar
125ml white wine vinegar
Peel the ginger, reserving the peel. Using a mandolin or very sharp knife, cut the peeled ginger into 2mm thick slices. In a stainless-steel saucepan simmer the rice vinegar, sugar and water with the ginger peel for 3 minutes. Strain, discard the ginger peel and add the sliced ginger. Transfer to a sterilized Fowlers Vacola glass preserving jar and leave for 2 weeks in the refrigerator before using. For extended shelf like, process as per Fowlers method.
* recipe from Andrew McConnell, featured in our book, What's Old is New Again