Mince the ginger by hand or in a mini chopper. To mince by hand, peel the ginger first. Then slice the ginger as finely as you can into slices. Stack up the slices like dominoes and chop it finely into strips, then turn the strips 90 degrees and chop finely into tiny square pieces.
Place the ginger in a small mixing bowl, squeeze in the fresh lime, and add salt. Mix well. The lime juice should be enough to just cover the ginger. Add more if needed.
Transfer to a small glass jar for storage. It will store in the fridge for up to 3 weeks or more.
Notes
1. Eat a pinch before a meal, or any time you feel your digestion is sluggish and needs a boost. Eat as much, or as little as you like.If you don’t have the pickle ready, a quick trick is to cut a slice of ginger, sprinkle it with salt, and eat it.2. Use your prepared ginger-lime pickle directly in cooking, as if you were adding ginger as an ingredient to a vegetable sauté, soup, or stir-fry.3. Add it to smoothies.4. Add a pinch to hot water and drink throughout the day, especially if you are feeling cold, weak, nauseous, or have other signs of ama.