-Chop up 1 fennel bulb into 1/8 inch slices.
-Put the fennel slices in a 1-quart canning jar.
-Add the following to a medium sized saucepan:
A ½-inch piece ginger, peeled, thinly sliced
1 garlic clove, thinly sliced
½ cup white vinegar
1 tsp kosher or sea salt
2 TBS granulated sugar
2 TBS light brown sugar
2 tsp yellow mustard seeds
½ tsp coriander seeds
1 tsp cumin seeds
¼ teaspoon ground turmeric
1 star anise pod
1 cup of water
-Bring to a boil, stirring to dissolve salt and sugar.
-Pour hot brine into jar and cover.
-Let cool, then chill.
-Store in the fridge for up to 2 months.