The single topic that this question focuses on is - how to remove gingerol and only gingerol from a piece of ginger in a manner that it remains safe to eat using equipment found in a well stocked domestic kitchen.
I found Ref (1) which adds information to the question suggesting that several hours above the boiling point of water is required:
After 3 h of heat treatment at 75, 100, and 125°C, the gingerol's content was reduced by 6.8, 12.6, and 42.7%, respectively, and the shogaol's content was increased by 2.95, 4.85, and 9.34 fold, respectively. After 3 h of heat treatment at 150°C, the gingerol's content was dramatically reduced by 89.5% and the increased shogaol's content was even lower than treatment at 125°C.
(See also this article)
Below I give some examples of things that I have tried.
I am trying to find out how to make preserved ginger without pungency.I assume the main thing is to break down the gingerol into safe products. Or extract it out into a fluid that can be discarded - without removing the other tastes. Experiments suggest that boiling in lemon juice has some effect. I suspect that the acidity is the operative principle. I have tried acetic acid - eg. white wine vinegar. Success is partial. Perhaps it should be heated under pressure or for a rather long time. And research suggests sodium chloride, sodium hydroxide, or potassium hydroxide.
What is the best, most effective and most safe, way to remove the pungency?
References
(1) Ho, S.-C.; Su, M.-S. Optimized Heat Treatment Enhances the Anti-Inflammatory Capacity of Ginger. International Journal of Food Properties 2016, 19 (8), 1884–1898. https://doi.org/10.1080/10942912.2015.1084633.