Instructions

1. Peel the ginger then slice it into thin strips.
2. Slice the chilli into matchstick strips.
3. Heat ginger, chilli, sugar and vinegar in a small pan to simmering point and stir for 5 minutes. Turn off the heat and let it cool.
4. Cut the chicory leaves in half and thinly slice the stem. Put these in a sieve, scatter the salt all over them and rest for a couple of hours, mixing them regularly. Put the sieve over a bowl or the sink to allow the liquid to drain.
5. Drain the chicory, then mix with the syrup and transfer to a sterilised jar.
6. Chill for at least 24 hours before serving.
7. Store it in the fridge.