Ingredients:

• 250 g – Fresh ginger, peeled
• 150 g – Lemon juice, freshly extracted
• 2 tbsp – Salt
• 1 tsp – Black salt
• 1 tbsp – Ground Sugar
• 1 pinch – Alum

Method:

1. Slice ginger into either flat slices or 1/2 inch long sticks.
2. Place it in a large wide mouthed glass or pickle jar.
3. Sprinkle alum, half the salt and shake vigorously.
4. Pour lemon juice over it, cover and keep aside for 2-3 days.
5. Drain out liquid completely, dab dry with a clean kitchen cloth.
6. Put it on to a plate, sprinkle remaining salt and sugar.
7. Mix to coat ginger evenly.
8. Sun-dry on a clean piece of cloth for 2-3 days till brittle.
9. Take it indoors and air dry at night.
10. When fully dried, store in a clean screw topped jar.
11. Use as a digestive aid and mouth freshener.

Recipe courtesy of Saroj Kering