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Using a mandoline or a sharp knife, slice the peeled ginger crosswise as thinly as possible — ideally 1–2mm. Place the slices in a small bowl, toss with 1 tsp kosher salt, and let stand for 30 minutes until the ginger has softened and released some moisture.
Rinse the salted ginger slices under cold water, then pat dry with a clean kitchen towel or paper towels. Pack the slices into a clean 1-cup (8 oz) glass jar.
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