For pickled ginger, cut the ginger root into 2 cm pieces. Sprinkle with the salt and cover and refrigerate for 1 week.
Then, using a sharp knife, cut the ginger pieces into very thin slices. Dissolve the sugar in the rice vinegar and water over low heat, bring to the boil briefly and simmer for a minute.
Pour the ginger slices into sterilized jars with the brew and seal airtight.