Wash the ginger, and peel it with a spoon. Use a mandoline/knife to slice against the grain to your preferred thickness.
Sprinkle with salt and rub it in, then let sit for 5-10 minutes to draw out the moisture. Rinse in water, and squeeze well. The volume will decrease.
Prepare the pickling liquid. Bring the ☆ ingredients to a boil, then stop the heat. Add to the ginger and mix. The ginger will turn slightly pink within 30 seconds.
Note: You can also make this in a microwave. I add the pickling ingredients to a small glass and microwave for 2 1/2 minutes. It's ready when it reaches a boil. You can store the liquid as-is too.
Story Behind this Recipe
My mom's pickled ginger was a bit tough and sour, so I make it with the pickling liquid that I learned how to make after I got married. I enjoy making this each year. If you have leftover pickling liquid, try this: Recipe ID:144473.
This pickled ginger shouldn't really be kept a long time (it has moisture); this is something to be made fresh every season. It'll keep longer if you use a clean spoon for every use. Since the ginger is tender, this can be eaten right away. Since the pickling liquid is heated, it takes on the pink color right away.