Rinse the fresh ginger, then thinly slice with a slicer. Place the ginger in a bowl, mix in the salt, and let sit for about an hour (mixing once in between).
Squeeze out the excess water, then lay the ginger on top of paper towels placed over newspaper, then allow to dry (for 12 hours).
Place the ginger slices in a jar, then add plum vinegar until the ginger is completely immersed.
Store the jar in the refrigerator. Be sure to sterilize the jar before using it.
Last year, I made pickled ginger from the plum vinegar leftover from making umeboshi. The umeboshi I made were the very salty and sour type.
Since I had not yet started posting recipes when it was umeboshi-making season last year, I plan to post my recipe for it this year.
Story Behind this Recipe
Since it's the season for fresh ginger, so I made a small jar of pickled ginger this year.
You can also use store-bought plum vinegar. If you make your own umeboshi, you can also use the leftover plum vinegar to make shibazuke (Kyoto-style pickles). Since fresh ginger often has dirt on the joints connecting the roots, be sure to carefully wash them.