Prepare the ginger

• Break the ginger into manageable pieces and peel it with a spoon.
• Slice the ginger as thinly and evenly as possible, using a mandoline if you have one.

Pack the ginger into a jar

• Stuff all the sliced ginger into a clean jar, pressing it down firmly.

Make the pickling liquid

• Combine the rice wine vinegar and water in a 1 to 1 ratio in a bowl or pot.
• Add the sugar and salt and mix quickly.

Heat the liquid

• Bring the liquid to the stove and heat it until steaming, without boiling, so the ginger doesn't get soggy.

Pour over the ginger

• Pour the steaming liquid over the ginger in the jar, making sure everything is fully submerged.
• Wipe the rim, close with a lid.

Pickle in the fridge

• Let the jar sit in the fridge; the ginger is already noticeably different after a few hours.
• For the best texture, leave it for a couple of days before opening.