Peel the fresh ginger root and slice it very finely.
Bring water to the boil in a large saucepan and cook the ginger in it for about 3 minutes, then strain it well. Leave the slices of ginger in plenty of cold water for about an hour (it takes the heat away!), Then strain again and carefully dry between 2 kitchen towels.
Now make the following mixture:
Water, sugar, apple cider vinegar - mix well in equal parts. In this mixture, let the wheels steep for 2 hours (the ginger must be covered!), Then drain well or squeeze out.
Put the wheels in a clean glass with a lid and fill up to the brim with the same mixture as above + a pinch of curry (the ginger must be covered with the liquid!).
Keeps in the refrigerator for a good 6 weeks.
Ideal with sushi, shashimi, grilled meat and fish.
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