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1.
Slice the ginger into thin slices using an asparagus peeler or potato peeler. Alternatively, a sharp kitchen knife works as well.
2.
Blanch the ginger strips in boiling water for 2 to 3 minutes to remove some of the initial heat.
3.
Pour off the liquid, save it and for example reuse it for ginger tea.
4.
Mix the drained ginger strips in a bowl with 1 tbsp of salt and knead well with your hands. The salt draws out liquid and further heat from the ginger.
5.
Bring the vinegar, water, agave syrup and the remaining salt briefly to a boil until everything has dissolved.
6.
Squeeze the liquid out of the ginger pieces with your hands and put the ginger into a jar.
7.
Pour the prepared vinegar brine over until the ginger is completely covered. After a few days in the jar, the pickled ginger develops its full aroma.