Gather all ingredients.
Cut ginger into chunks.
Place in a bowl, sprinkle with sea salt, and stir to coat. Let stand for about 30 minutes, then transfer to a clean lidded jar.
Stir together rice vinegar and sugar in a saucepan until sugar has dissolved.
Bring to a boil, then pour the boiling liquid over ginger root pieces in the jar.
Allow the mixture to cool, then seal the jar. After a few minutes, the liquid may change to a slightly pinkish color; don't be alarmed. Store in the refrigerator for at least 1 week.
Cut pieces of ginger into paper-thin slices for serving.
