Pickled ginger

Ingredients:

• 10cm piece of fresh ginger, peeled and thinly sliced
• 1 or 2 small chillies, pierced with the tip of a knife
• 1/2 tbsp. rice vinegar
• 1/2 cup water
• 2 tablespoons of sugar
• 1 teaspoon coarse salt
• 2 star anise (star anise)

Preparation:

1. Peel and thinly slice a 10 cm piece of ginger; place in a small jar. Pierce 1-2 Thai chili peppers with the tip of a knife; add to the jar.
2. Combine 0.5 cups each of rice vinegar and water, 2 tablespoons of sugar, 1 teaspoon of coarse salt, and 2 star anise in a saucepan and bring to a boil. Cook for 5 minutes, then pour the brine into the jar with the ginger and let cool slightly. Cover and refrigerate overnight. Can be stored for up to two weeks.