Machine recommendation
1 Zone / 16 Tray / 28 sq. ft Tray Area
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Serves
50 Servings Approx.
Prep time
10 minutes
Dehydrating time
4-6 hours
Ingredients
- 2.2 lbs (1 kg) ginger
- 8 cups water
- 1/2 lemon, juiced (1.5 tbsp.)
- White suger
Ingredients
CANDY THE GINGER:
- 2 cups white sugar
- 1.5 cups water
- 1/2 lemon, juiced (1.5 tbsp.)
- 1 Vanilla Pod (Optional)
macros
Instructions
- Peel all of the ginger and cut into 1/8" (0.3 cm) sizes or your desired size. For a crunchier end result, slice thinly. For a chewier end result, slice thicker.
- Add all of the ginger into a large pot and cover the ginger completely with water. Also add in the juice of 1/2 a lemon (1.5 tbsp).
- Bring the pot to a boil over medium/high heat. Remove the foam that will rise to the surface using a slotted spoon or something similar.
- Cover with a lid and reduce heat to medium/low and simmer for 30 minutes.
- Strain the ginger and remove the water from the pot. (Don't throw out the water as it will be full of flavor. I recommend using it for teas or freeze as ice cubes and add to your lemonades)
- Put the ginger back into the pot and add in the 2 cups of sugar, vanilla, the juice from the remaining 1/2 a lemon (1.5 tbsp) & 1.5 cups of water.
- Simmer the mixture over low heat stirring occasionally for 35-45 minutes. Once most of the water has evaporated you will be left with a syrupy mixture and soft, sweet candied ginger pieces
- Lightly toss the ginger with sugar and allow to air dry for 1-2 hours
- Place the ginger on a non-stick lined and dehydrate at 150°F (65°C) for 4-6 hours until the ginger is almost dry to touch but still chewy and tender.
STORAGE:
- Store in an airtight container in a cool dark place for up to 3 months, fridge for 6-12 months & freezer for 12+ months
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