This pungent, intense root of GINGER has now been integrated in my kitchen for at least 10 years or so. Admittedly at first, I could only stand to eat a hint of it in my food.
It really was an acquired taste for me. Now, it seems, I just can't get enough of it! So much so, that I wanted to start making my
Homemade Candied Ginger.
For a detailed post...refer to:
. PEEL the Ginger Root and thinly slice the non-fibrous parts.
. COOK the Ginger slices very slowly: In a small-medium pot...bring the water, sugar and lemon juice to a boil until the sugar is dissolved. Give it a quick stir. Add the ginger and return to a boil before lowering the heat to a simmer setting (between Low and Medium). KEEP COVERED WITHOUT WORRY OF OVER-BOILING. This process will take 90 minutes. Afterwards, take off the lid and continue cooking for another 15 minutes. (When thoroughly cooked, it will be tender and almost translucent.) . At this point, take pot off the burner and cool for about 30 minutes.
. STRAIN ginger from the syrup: With a small mesh strainer over a jar...pour out the syrup. Place and spread the remaining ginger on a metal mesh screen with a bottom plate to catch minimal drips but mostly for aeration.
. AIR-DRY the ginger for about 20-24 hours. Most of the tackiness needs to be gone before you proceed with the sugar coating.
. COAT Ginger pieces the next day: Toss the ginger in a small pan filled with sugar...or easier yet, toss ALL the ginger and shake it a few times in a plastic bag. All pieces should be coated lightly with sugar. The candied Ginger is now ready to be stored in an airtight glass jar. Refrigerate.
. >> Note: Save the ginger-flavored syrup (for up to a month) in an airtight jar. Use in your tea, yogurt, on ice cream, or to make an amazing tasting ginger ale. To make GINGER ALE: for every 8oz (250ml) of seltzer water...add 3 tbsp. (45ml) of syrup...and an optional squeeze of lemon.