Ginger should be chopped. Add to a bowl, season with sea salt, and toss to combine. After around 30 minutes, transfer to a fresh jar with a cover.

Once the sugar has dissolved, stir the rice vinegar and sugar in the pan. Pour the boiling liquid over the pieces of ginger root in the container after bringing to a boil.

After letting the liquid cool, tightly cap the container. Don't panic if the liquid's colour slowly shifts to pink after a few minutes. Keep chilled for no less than a week.

For serving, slice the ginger into paper-thin pieces.