500 ml water
500 ml mild vinegar (I used coconut and white wine vinegar)
500 g Sugar
1 kg ginger
60 g salt
1/2 ts baking soda
First, bring water, vinegar and salt to the boil. Sugar and salt must be dissolved completely. Let cool.
Peel ginger and slice very thinly. I use a cucumber slicer for this task. Work in the baking soda and let stand for a few minutes.
The baking soda takes away the sharpest edge of taste and helps cure the pickle.
Put ginger and water-vinegar-salt solution in a clean jar, close lit tightly and refrigerate for two weeks before use.
Pickled ginger goes well with curries or salads.
Some Thai recipes call for the pickle liquid.