Average: 2.8 (6 votes)


120g ginger
100ml rice wine vinegar
30g sugar
½ tsp salt

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


Peel the ginger and cut into very thin slices. Place the ginger in a small saucepan of boiling water and boil for 30 seconds before draining. Place the ginger in a jar.

Place the rice wine vinegar in a pan with the sugar and salt. Mix well and bring to the boil, then pour this over the ginger, making sure it’s covered completely.

Close the lid of the jar, allow to cool, then refrigerate for at least 6 hours before using.