Can we produce pickled ginger oriental style?

I always wanted to try it.. Skimpy servings in sushi places are not enough..So – today i found Nigel Slater’s outline and i am definitely trying it!

With the quantities below i produced a very full 0.5 l jar of pinkish stuff. I will open it tomorrow/day after tomorrow and report on the findings.

• 3 tbsp sugar
• 3 tbsp salt
• 125 ml rice vinegar
• 500g fresh ginger
• few thin slices of raw beetroot

1. I dropped sugar, salt and rice vinegar in a large (0.5 l) glass jar and stirred and shook them until the salt has dissolved.
2. Peeled and thinly sliced ginger i dropped into the jar and attempted to submerge the ginger in the vinegar solution.
3. Added peeled and sliced  beetroot.
4. Shook the jar so that the ginger and beetroot are covered.
5. Left at room temperature for a few hours
6. Refrigerate until needed.

They say it will keep for two or three weeks in the fridge. I will certainly hope so..