- Peel the ginger and cut it into matchsticks. Place the ginger in a saucepan of boiling water and bring back to the boil. Remove from the heat and drain well. Sprinkle the ginger with the salt and leave to cool.
- Place the vinegar and sugar in a saucepan. Slice the white part of the lemon grass finely until there are no more purple rings in the slices. Discard the unringed part.
- Add the lemon grass slices, chilli and lightly crushed lime leaves to the vinegar. Cover and bring to the boil. Take some hot, clean, dry jars and half fill with the ginger. Pour in enough hot vinegar to cover the ginger and fill the jar to within a centimetre of the top. Seal. Leave for 2 weeks to allow the flavour to develop.