How to pickle hairy ginger

Treated young ginger cut in pairs, then cut into thin slices, weighing 600 grams. Wash a stainless steel pot, add 575g of Kobayashi brand sushi vinegar, 650g of sugar, 5 plums soaked in 500g of clean water in advance to soften, remove the kernel, remove the meat and cut into pieces, and soak the plums in the broth. Bring to a boil over low heat, skim and stir until sugar dissolves, turn off heat and allow to cool. Prepare another stainless steel pot, fill with water 1, 2 kilograms, boil over high heat, put the ginger to cook for 30 seconds, pull out and put into the ice water to soak for half an hour, remove the ginger with a clean gauze or towel wrapped in ginger, gently squeeze out the water. Pour the ginger slices into the cooled dressing and refrigerate for 4-6 hours. One kilogram of hairy ginger makes about 600 grams of ginger slices.