Crystallized Ginger

Ingredients: one pound of ginger root, two cups of sugar, water

Note:  I use Turbinado sugar, but organic cane sugar will also work. Will other sugar substitutes work? Try it, and leave a comment.

Equipment: pot, strainer, yogurt thermometer (which can also be used for making soap)

If nutrients and quality are important to you, buy organic ginger root. Peel the skin, slice it thin either very carefully with a sharp knife, or preferably, with a mandolin. If you don’t have a mandolin, some cheap hand-held shredders have a slicing blade. Maybe a food processor with a slicing blade would also work? Essentially, the ginger root must be cut similar to the thickness of scalloped potatoes.

Once peeled and sliced, place the ginger root in a pot and cover with water. Bring to a boil and simmer for 30 minutes. Drain the ginger and save the water. Some of the ginger water will be used for the next step; the rest can be used to drink (but it’s very spicy!) or add to stir-fry, rice, kombucha or your favorite herbal tea.

Along with about one half of a cup of reserved ginger water, pour two cups of sugar into a pot. Add the sliced ginger, bring it to a boil, and then simmer for 35-40 minutes. Stir occasionally, especially as the mixture begins to thicken. Continue heating until the mixture reaches 225°F. Once the mixture reaches temperature, drain the syrup and save for flavoring food and beverages.

Lay out the ginger slices on a large cooling rack over a cookie sheet or parchment paper. Allow the ginger to cool and dry for about two hours or until moderately sticky. Coat the ginger in a bowl of sugar and then allow the slices to dry another 8-12 hours. Store the crystallized ginger in an airtight container which should stay fresh up to a year.

©, December 15, 2017


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