Pickled Ginger

Serves 4

I can’t get enough of this stuff with my seaweed salads or raw vegan sushi rolls. Make a huge batch and keep it in the fridge so you can add this pickled deliciousness to your meals at will.

400 g (14 oz/2 cups) peeled and finely sliced fresh ginger (I use a mandoline for this)

250 ml (9 fl oz/1 cup) apple cider vinegar

2 tablespoons coconut nectar

• Combine all the ingredients in a bowl and massage together well. Transfer to a clean, airtight glass jar and leave to ferment at room temperature for 3–4 days.
• Store in the fridge once fermented to your liking. The pickled ginger will keep for a few weeks.