Peel and Slice Ginger:

Using the back of a spoon or a peeler, peel the ginger.
Then, using a sharp knife or a mandolin, cut the ginger as thinly as possible.
Salt the Ginger:

Place sliced ginger in a bowl, sprinkle 2 teaspoons of salt, mix well and set aside for 15-20 minutes. This helps remove moisture.
Blanch the Ginger:

Meanwhile, bring a pot of water to a boil.
When boiling, add the ginger and blanch for 2-3 minutes.
Drain the ginger and allow it to cool, then squeeze out as much water as possible.
Prepare Vinegar Mixture:

In a small saucepan, combine rice vinegar, sugar, and 1/2 teaspoon of salt.
Bring the mixture to a boil, cooking for a few minutes until the sugar has dissolved.
Remove from heat and allow it to cool slightly.
Combine Ginger and Vinegar:

Place the blanched ginger in a sterilized airtight jar.
Pour the cooled vinegar mixture over the ginger.
Allow the mixture to cool completely, then seal the jar with a lid.

Refrigerate:
Refrigerate the pickled ginger for at least one day before consuming.

Note:
Keep pickled ginger in an airtight container and store in the refrigerator for up to 6 months.
Always use clean utensils to pick pickled ginger if you want to keep it for a long time.