Wash the ginger and remove any dirt on the surface. Then thinly slice the ginger. Make them as thin as possible.
Then blanch the ginger slice in boiling water for 10 seconds. Transfer out and slightly drain. (we are doing this to sterilize the ginger slices). Transfer to the container.
In a small pot over slow fire, dissolve rock sugar with rice vinegar. Add salt. Cool down completely.
Pour the liquid mixture to the container. Make sure all of the ginger are well soaked. Pass everything to time. Wait for 2 days before enjoying and keep in fridge up to 1 month.
Sichuan style pickled ginger
Clean the ginger and then cut into 1 inch sections. Drain completely and then place in a large sterilized container. Add red peppers and Sichuan peppercorn seeds
Dissolve salt in cold boiled or purified water. Pour the water to cover the ginger completely.