* 1 kg peeled ginger root
* A few slices of peeled galangal (optional)

===Method===
* Pack the slices into a clean sterilised jar.
* Fill with white wine vinegar to cover the ginger.
* Store in a cool cupboard, it seems to last forever.
* Use the vinegar for cooking and salad dressings once the ginger has been used up.
The ginger-flavoured vinegar you are left with is brilliant as a salad or vegetable dressing.
Make Ginger paste, freeze it and snap off what you need.
===Peeling ginger root===
Although we peel the ginger for this recipe, normally there is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.
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