Pickled ginger

Cut the ginger into very thin slices with a mandolin or cheese slicer. Mix the ginger slices with 1 teaspoon of salt and leave for 5 minutes. Blanch the slices for about 2 minutes and drain.

Meanwhile, cook the (rice) vinegar with the sugar and a pinch of salt until the sugar has dissolved.

Put the ginger slices in a weck or jam jar and pour the vinegar mixture over it. Let it cool completely and store in the refrigerator. Delicious with sushi.