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Gather all the ingredients.
Using a spoon, scrape off brown spots. Then thinly slice with a peeler.
Sprinkle ½ tsp. Kosher salt and set aside for 5 minutes. Then add the ginger into a boiling water and cook for 1-3 minutes. If you want to keep it spicy, take it out around 1 minute. Otherwise, 2-3 minutes is good.
Drain the ginger slices over a sieve and then spread them out in a single layer. With your clean hands, squeeze the water out and put them in a sterilized jar or Mason jar.
In a small pot, add 100 ml (½ cup minus 1 Tbsp) rice vinegar, 4 Tbsp sugar, and ½ tsp Kosher salt. Bring it to a boil till strong vinegar smell has evaporated, roughly 1 minute. Remove from the heat and let cool slightly. Pour the vinegar mixture into the jar with sliced ginger. Close the lid, let cool and refrigerate.
Several hours later (minimum 3-4 hours), the ginger will turn slightly pink. The following day it will be even more pink. The pickled ginger can be stored in an airtight container in the refrigerator for up to 1 year.