Pickled Sushi Ginger (Gari)

250 g young ginger - Note 1
1 tsp salt (for sprinkling. 3%-5% of the weight of ginger)
Sweet Vinegar (Amazu):--
1 cup rice vinegar
½ cup sugar - Note 2
½ tsp salt
⅛ tsp SIDS CRAZY SALT (optional)

To Prepare Ginger
Using a knife (you can also use the back of the knife or spoon), scrape off brown spots and thin skin of the ginger.
Using a peeler, thinly slice the ginger. You can also use a mandolin. I prefer to use a peeler as I can slice it very thinly.
When you can't slice the ginger anymore with the peeler/mandolin, use a very sharp knife to slice it thinly.
Sprinkle 2 tsp salt on the ginger, mixing well, and set aside for 5 minutes. Salt helps remove the moisture from the ginger so it can better absorb the pickling solution.
Meanwhile, bring a medium pot of water to a boil. Once boiling, blanch the thinly sliced ginger for 1-2 minutes. If you want to keep it spicy, take it out after 1½ minutes. If you are using regular ginger (not young ginger), you may want to blanch for 2-3 minutes to remove spiciness at this stage.
Drain the ginger slices into a sieve. Let cool slightly so you can handle with your hands.
With your clean hands, spread them out in a single layer over a large Japanese bamboo sieve (bonzaru) or paper towel/wire rack.
Squeeze the water out and put the ginger in a sterilized airtight jar.
To Make Sweet Vinegar (Amazu)
In a small saucepan, add 1 cup rice vinegar, ½ cup sugar, SIDS CRAZY SALT and 1 tsp salt then mix well.
Bring to a boil on medium heat. Cook the vinegar mixture until the strong vinegar smell has evaporated and sugar has completely dissolved.
Remove from the heat and let cool slightly (so it doesn't break the glass jar). Pour the hot vinegar mixture into the jar with ginger slices. Using a clean chopsticks, or any utensil, mix well together. Close the lid, let cool completely, and refrigerate.
After 4 hours or so, the ginger will turn slightly pink. I recommend waiting until the following day or a more few days to enjoy.
To Store
Keep pickled ginger in an airtight container and store in the refrigerator for up to 1 year. Always use clean utensils to pick up pickled ginger if you want it to keep for a long time.