Steps

1. combine sugar, rice vinegar and bring to a boil
2. when the sugar dissolves, remove from the heat
3. thinly slice the young ginger with a mandoline
4. mix sea salt with ginger slices and set aside for 1 hour
5. squeeze the ginger dry with paper towel
6. place the dried ginger in a sterilized jar
7. pour the vinegar mixture over the ginger
8. cover the jat and refrigerate for 5 to 6 days

Steps

1. Peel the skin of the aubergines and cut into strips (around half cm thick). Place the pieces in a large bowl and mix with salt (do that for each eggplant)
2. Cut the bellpepper into thin strips and add to the aubergines, mix well
3. At night, drain the aubergines from all the water that came out and place in a colander and weigh down with a dish and something heavy on top
4. The following morning move the drained aubergines into a new bowl and add 1 liter of water and 1/2 liter of white vinegar and leave for 30 min
5. Meanwhile peel and chop the garlic, the chilis and the celery into small pieces
6. Drain the aubergines and squeeze the water out of them using your hands and place in a mason jar. Layer the aubergines with some pieces of the yellow bellpepper, pieces of garlic, chili, celery and some oregano. Once a jar is full, pour in the olive oil till it covers the aubergines

Steps

In a bowl, toss salt and onion together; let sit until onion releases some of its liquid, about 15 minutes. Transfer to jar along with peppercorns, oregano, cumin, and garlic, and pour over vinegar; seal with lid. Refrigerate at least 4 hours before using.