Peel and slice the ginger into thin, translucent ribbons.

Blanch the slices in boiling water for 1 minute, then drain and cool.

Prepare the pickling brine by heating rice vinegar, sugar, salt, and water until the sugar dissolves, then let it cool slightly.

Place the ginger in a clean jar and pour the brine over it, ensuring all slices are submerged.

Seal the jar and refrigerate for at least 30 minutes (or overnight for best color and flavor).

Serve your homemade pickled ginger with sushi, sashimi, or as a flavorful garnish.