Make Sea Salt into the ultimate Asian finishing flavour by adding pickled ginger, rice wine vinegar, green tea leaves and Crushed Chillies. Sprinkle over rice, noodle soups, chicken and fish dishes.
Pre-heat oven to 140°C, 275°F, Gas Mark 1.
Pat dry ginger slices with paper towels. Place ginger onto a baking sheet lined with non-stick baking parchment and bake for 20-30 minutes, or until ginger is dried. Allow to cool slightly then coarsely chop.
Heat vinegar in medium non-stick pan over a medium heat for 10-15 minutes, or until reduced to 1 tbs. Add the Sea Salt, cook and stir for 5 minutes, or until Sea Salt is dried. Transfer to a baking sheet and spread the Salt thinly. Allow to cool, then break Salt up if it has clumped together.
Mix Sea Salt, chopped ginger, green tea and Crushed Chillies in small bowl until well blended. Store in tightly covered jar in cool, dry place. If needed, break up any clumps before using.