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.
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