A very easy and interesting accompaniment for meats such as pork or lamb, or for patés.
The ginger should be fresh ginger as it has a more citrusy taste than the dried ground. You can freeze the rest of the piece of the ginger in a small plastic baggie. In slicing, a "coin" is simply a cross-section slice of a stock. Use light or golden brown sugar. If you don't have white wine vinegar use whatever you have to hand.