When selecting ginger, look for large, chunky pieces without many nubs; it will be easier to peel and slice. To slice the ginger, a mandoline is good, but a sharp Y-shaped vegetable peeler and a light touch works, too.
Don’t slice the ginger too thick, it is fibrous and can be tough and chewy.
cup unseasoned rice vinegar
tablespoons white sugar
teaspoon kosher salt
ounces fresh ginger, peeled and sliced paper thin