Using tablespoon, scrape brown skin off of ginger root. Do this for all of the fresh ginger. This will be the most time consuming part of this recipe.
Once ginger is peeled, begin slicing, using mandolin to achieve even thinness. Continue to slice all the ginger. Do not discard small pieces that are too small to slice.
Layer ginger in clean container. Fill 1/3 up with ginger. Lighthy crush garlic cloves with the back of a knife and add 3 cloves on top of first layer of ginger.
Slice the chili, keeping stem attached and fan out along the side of the container. Repeat this layering technique one more time finishing with sliced ginger on top.
Pour the seasoned rice vinegar over all of the ingredients, ensuring everything is covered. Place cap on container and store in referigerator for 2 weeks before eating.
