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Slice the gingerroot into paper-thin slices. In a small airtight container, combine viengar, sugar and salt. Blanch gingeroot slices 30 seconds in boiling waer. Drain gingerroot; cool. Add ginger to vinegar mixture and mix well. Refrigerate in the marinade. Ready in 24 hours minimum. Will keep for several weeks in the refrigerator. Makes 1/2 cup. I have a Japanese plastic/metal gadget which measures 11 in x 3 1/2 in and 2 1/2 in deep. Comes with four different attachments (slicer, grater, and two for making julienne slices in different thicknesses I use this for many, many purposes - absolute necessity for me. If you can find one, buy one. I use the slicer to make paper thin slices of vegetables and fruits. It does great job of slicing ginger thinly for making gari.
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