Crystallized Ginger Recipe for Gut Health, Nausea, Indigestion, Inflammation & More (3 Ingredients) Spices Low Sodium Recipes Snacks Asian Recipes Desserts

Crystalized ginger has been used medicinally for thousands of years. Crystalized ginger has many health benefits, and is said to help with nausea, indigestion and inflammation. Instead of paying too much for a tiny bag of crystalized ginger at the grocery store, why not make your own? Making homemade crystallized ginger is not that hard at all.

To make homemade crystalized ginger you will need fresh ginger root, water and granulated sugar. The ginger is boiled until tender, then cooked again with sugar until it evaporates and crystalizes. Let the ginger dry and it's ready to be snacked on or used in recipes.

Crystalized ginger can be used in cakes, cookies or other baked goods, stirred into ice cream, added to trail mix, added to coffee or tea, used in stir-fry recipes, made into ginger water, used to garnish cocktails, added to sauces or just munched on straight out of the container for what ails you.

Cuisine: Chinese
Prep Time: 30 minutes plus time to cool 
Cook Time: 1 hour
Total Time: 1 1/2 hours plus time to cool 
Servings: 60 (makes about 1 pound)

Ingredients

• 1 pound fresh ginger root, peeled and cut into 1/8-inch thick pieces
• 5 cups water
• 16 ounces granulated sugar (this amount is approximate)

Here's how to make it: 

1. Put a baking rack onto a parchment paper-lined baking sheet. Spray the rack with nonstick cooking spray.
2. Fill a 4-quart saucepan with the 5 cups of water over medium-high heat. Add the ginger and cook, covered, for about 30 to 35 minutes or until the ginger is tender. Drain in a colander, reserving 1/4 cup of the cooking liquid. (A mandoline slicer will make cutting the ginger easier. But you can also use a sharp knife.)
3. Measure the weight of the ginger on a food scale, then measure out an equal amount of granulated sugar. 
4. Put the ginger back into the saucepan with the 1/4 cup reserved water and sugar. Bring the mixture to a boil, stirring often. Reduce the heat and cook, stirring often, until sugar and water have almost evaporated and have started to crystalize, about 20 minutes. 
5. Remove the ginger to the baking rack and let it cool completely. Once cool, store it in an airtight container. The crystallized ginger will stay fresh for about 2 weeks in an airtight container.

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. Any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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