Pickled ginger is simple

Pickled ginger is used as a seasoning for food. Most often to sushi or to any seafood dishes. Looking at these thin delicate pink petals, you would never think that they turned out to be from gnarled ginger roots. They are more like the meat of a newborn squid or jam made of rose petals. The culinary recipe of this seasoning is no different from vegetables canned in a sweet marinade.
Cut the ginger root into pieces and put them in a bowl. Sprinkle with salt, mix and let stand for thirty minutes. Then we transfer it to a clean jar.
Pour rice vinegar into a saucepan, add sugar and mix until the sugar completely dissolves. Put the pan on the fire and bring the vinegar to a boil. This boiling liquid is poured into the ginger root in a jar and cooled at room temperature. We close the jar with a lid and store it in the refrigerator for one week. The color of the liquid should change to pink. This is the reaction of ginger to rice vinegar. If the color has not changed, it may mean that the vinegar was not of high quality.
Remove the finished ginger from the marinade, remove the skin and cut it into paper-thin petals. Filter the marinade, and return the ginger petals to it. That's it, the seasoning is ready to use.