||inch piece of ginger
||tablespoon of salt
||Thoroughly wash and clean ginger root. And thinly peel the skin. Slice it horizontally and then vertically giving you long and thin strands of ginger.
||Place the ginger pieces in a bowl. Add salt and lemon juice. Mix well and keep aside. Allow the ginger to absorb flavours from salt and lemon juice. The longer it sits, the better the flavour is. Usually 3-4 hours is a good time for the ginger to become flavourful. Serve it with chapati or eat straight off the bowl.
It is a family recipe by my mother. You can add green chillis to it as well. It stores well for few weeks in refrigerator. If the ginger is fresh, then the ginger turns pinkish upon pickling. Also addition of salt, brings out pink colour better.