Crystallized, Preserved or Candied Ginger

Crystallized or candied ginger is fresh young ginger root cut into ¼ inch thickness and simmered in sugar syrup for a long time. This cooking allows the syrup to permeate into the ginger to produce a spicy-sweet flavored, moist and chewy ginger.

Ginger has been used by the  Chinese, Indian, and Arabic cultures as medicine, and as part of cooking.

I usually eat candied ginger after dinner to aid digestion.

Consuming ginger in moderation has been believed to benefit our health. Some of its benefits are: - it alleviates pain and inflammation like arthritis. If taken before a windy boat trip or on boat can help alleviate nausea. Drinking a warm cup of tea made out of ginger can help with colds and coughs.

Ginger can be used in baking e.g gingersnaps, fruitcakes, and as snacks.

Ingredients

2 lb fresh ginger, peeled and slice 1/4 inch thick

Directions

Place the ginger slices in a large stainless saucepan Pour cold water to come above the ginger. Cook for 10 - 15 minutes. Drain the water into a pot (use ginger water for making teas, ginger lemonade etc..) and fill up the ginger with another batch of cold water. Boil again and you can repeat this step 3 or 4 times. This method reduces the spiciness of the ginger.

Now measure the cooked ginger, The weight of the ginger should equal the weight of the sugar. Add this into the pot and mix with the last batch of the drained water. Add a little salt

Simmer at a low heat for about 3 to 4 hours. Do not let the sugar crystallize. This is very important. After cooking for 3 to 4 hours, remove from heat and let is sit overnight. The next morning, drain the cooked ginger slices and toss them in sugar. Spread it on a cookie rack and let them dry.

Store them in tin cans. The drained sugar syrup can be stored in the refrigerator  and used in coffees, teas and fruit drinks. The sugar can be used the same way too.