Peel and slice the ginger pieces extremely finely, using a very sharp knife or mandolin. Place the ginger in a clean and sterilized jar. Combine the vinegar, fish sauce, lime juice and sugar syrup and pour the pickling liquid over the ginger ensuring that it is all covered. Place the lid onto the jar and give a shake to combine ginger and liquid. Store in the fridge for 1 day before enjoying it with sushi or adding it to salads and stir fries.
Tip:
To make the sugar syrup, bring an equal quantity of castor sugar and water to the boil and allow the sugar to dissolve. Cool and refrigerate until use.
Note: Can be refrigerated for up to three months.
