Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Peel the ginger using a spoon or vegetable peeler. Slice the ginger as thinly as possible using a mandoline or a sharp chef’s knife.

Bring a small pot of water to a boil. Add the sliced ginger and To cook quickly in hot water for a small amount of time and then immediately stop the cooking process by shocking in ice water.blanch for 30 seconds to 1 minute. Drain well and set aside.

In a small saucepan, combine the rice vinegar, water, sugar, and salt. Heat over medium heat, stirring until the sugar and salt have completely dissolved. Do not allow the mixture to boil.

Place the blanched ginger into a heatproof bowl or jar. Carefully pour the warm pickling liquid over the ginger, making sure it is completely submerged.

Allow the ginger to cool to room temperature before covering and refrigerating. For the best flavour, let the ginger pickle for at least 1 hour before serving, although it will continue to develop flavour over the next 24 hours.

Serve alongside sushi, nigiri, and onigiri.