Before mixing, slice the peeled ginger **as thinly as possible**. A **mandolin** is highly recommended to achieve the professional, paper-thin slices required.

Combine the sliced ginger and measured salt in a zip-top bag (or jar). Massage the contents to ensure the **salt coats all the sliced ginger** evenly. You can also use a mortar and pestle to bruise the ginger slightly for faster release of liquids.

Remove as much air as possible from the bag/jar and seal. Place in a cool, dark location to **ferment for a minimum of 2 weeks**.

After the fermentation period, transfer the bag/jar to the **refrigerator** for immediate use. The fermented ginger is considered **good for 3 years** when stored in the fridge.