100g Chinese turnip (optional)
2 medium sized carrots (cut into 2-3cm batons)
1/2 cucumber (deseeded and cut into 2-3cm batons)
1/2 tsp salt
1 tsp sugar
100 ml clear rice or white vinegar
1 inch fresh ginger (sliced)
Peel and cut the turnip and carrots into small batons.
Cut the cucumber into 2-3cm lengths and then lengthways into quarters. Cut away the seeds and then divide each quarter into halves or thirds again.
Mix all the vegetables together in a glass dish together with the salt and allow to soak.
After approximately 45 minutes, drain the vegetables and pat dry with kitchen paper.
Add the sliced ginger, sugar and vinegar to the bowl and allow the vegetables to marinate for a minimum of 8 hours in the refrigerator.
Drain before serving.