Peel the ginger using a vegetable peeler or knife. Finely chop by hand using a knife or a mini chopper/grinder.
Place the ginger in a small jar, squeeze in the fresh lime, and add the salt. Mix well. The lime juice should be enough to just cover the ginger.
Cover the jar with a lid and store in the fridge for up to 3 weeks, or more.
Notes
1. Eat a small amount, up to 1/2 teaspoon before a meal, or any time you feel it would be supportive for your digestion, even when you notice heaviness after a meal.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 to balance out the cooling properties of the fruits and vegetables and support digestion.4. Add a pinch to water and drink throughout the day, especially if you are feeling cold, weak, nauseous, or have other signs of ama (toxins).