Cut the ginger
First of all, you should cut the ginger into small chunks so that it can be used in the form of a pickle. Place the pieces that you have cut into a bowl. Make sure that the pieces you cut are small in size and neatly shaped, as that will make it easier for them to absorb the sea salt afterwards.
Sprinkle with sea salt and stir
You must sprinkle the teaspoons of sea salt over the ginger pieces nicely and stir the mixture so that the ingredients are well combined. When you are done with the mixing, add the salted ginger to a clean glass jar.
Stir rice vinegar and sugar in saucepan
After placing the ginger in the glass jar, preheat a saucepan on medium heat. When the saucepan reaches the required temperature, add rice vinegar and sugar to it and repeatedly stir the mixture until both ingredients are nicely combined.
Add the paste to the jar
When the rice vinegar and sugar are mixed well together, they will take the form of a paste. You need to wait for the mixture to boil in the saucepan and then add all the paste to the jar that contains the salted ginger pieces. The colour of the liquid will change to a pinkish colour as the rice vinegar reacts with the contents of the jar. This is important, and if the colour does not change, you might not have used quality rice vinegar.
Set aside to cool
You must wait for the mixture in the jar to cool a bit before you use it. You can cut the ginger pieces into thin slices when you are serving.