3.5-5 oz young ginger (3.5-5 oz = 100-150 g)
½ tsp Kosher salt (½ tsp = 1/4 tsp. table salt)

Sweet Vinegar (Amazu)
100 ml rice vinegar (100 ml = right between 1/3 cup and 1/2 cup)
4 Tbsp sugar (4 Tbsp = 40-50 g)
½ tsp Kosher salt (½ tsp = 1/4 tsp. table salt)

Instructions:

Sprinkle ½ tsp. Kosher salt and set aside for 5 minutes. Then add the ginger into a boiling water and cook for 1-3 minutes. If you want to keep it spicy, take it out around 1 minute. Otherwise, 2-3 minutes is good.

Pour the water into a sieve and let the ginger slices drain completely by spreading them out in a single layer. With your clean hands, squeeze the water out and put them in a sterilized jar or Mason jar.

n a small pot, add 3.4 oz (100 ml) rice vinegar, 4 Tbsp. sugar, and ½ tsp. Kosher salt, and bring it to a boil till strong vinegar smell has evaporated. When it’s slightly cool, pour the liquid into the jar with sliced ginger. Close the lid, let cool and refrigerate.