3-4 Mairuben, thinly sliced 1 healthy knob of ginger, diced (mine was about the length of my thumb - we like ginger.) 2% salt by weight (1 kg. Mairuben = 20g salt)
Place Mairuben and diced ginger in a bowl.
Sprinkle with salt, mix well, cover and place a weight to press down on the mixture.
Leave ‘em sit till tomorrow or so and top off the liquid with a 2% brine.
At this point I leave them sitting around the kitchen until I find time (usually a couple of days) to put them in Weck glasses.
Then, they sit on the counter till the taste is just right (maybe 2-3 more days) and off to the refrigerator.
We eat these on sandwiches sometimes, but more often as an appetizer on a fork. !