Separate the ginger knobs for easier cleaning.

Place ginger in a basin with 2 tablespoons salt and 1 tablespoon baking soda. Cover completely with water and stir until dissolved. Let soak for 10 minutes.

Scrub the ginger with a clean brush, paying attention to crevices. Keep the skin on for its nutrients, trimming away any damaged spots.

Rinse thoroughly to remove all salt, baking soda, and dirt. Drain and let air dry before steaming.

Bring water to a boil in a steamer and place ginger pieces on the steaming rack without overlapping. Steam for 10-15 minutes.

Remove steamed ginger and let cool. Slice into thin pieces approximately 2-3mm thick.

Arrange ginger slices on a tray in sunlight or use a dehydrator until edges look dry but slices remain flexible.

Sterilize clean glass jars with hot water and make sure they're dry.

Pack dried ginger slices tightly into jars, removing excess air.

Add rock sugar and cover ginger with chosen vinegar.

Seal jars and store at room temperature for 10 days before consuming.