Homemade Ginger Syrup: A Kitchen Essential
How to Make Fresh Ginger Syrup for Year-Round Use
Ginger syrup is an indispensable ingredient that adds a savory depth to braised dishes, stews, and kimchi. Making it in September-October when fresh ginger is abundant ensures a well-stocked pantry for the entire year. It’s also wonderfully warming as a ginger tea on chilly days. Elevate your cooking with this homemade delight!
Ingredients- 800g fresh ginger
- 800g sugar (white or brown)
Cooking Instructions
Step 1
Start by preparing the ginger. Submerge the muddy ginger roots in water for about 10 minutes. This soaking period helps to loosen and soften the soil, making it easier to clean.
Step 2
Next, peel the ginger. Rub the ginger vigorously with your hands to remove the outer skin. Use a small knife to meticulously scrape away any remaining bits of peel or tough spots. Peeling thinly helps preserve the ginger’s natural flavor and aroma.
Step 3
Slice the peeled ginger into thin, flat pieces. This makes it easier for your blender to process the ginger.
Step 4
Place the sliced ginger into a blender. Use the ‘chop’ or ‘pulse’ function to blend the ginger into a fine paste in 3 to 4 batches. Avoid overloading the blender; processing in smaller amounts prevents strain on the motor and ensures a smoother consistency.
Step 5
In a bowl, combine the blended ginger with an equal amount of sugar. Mix thoroughly until the sugar is evenly distributed throughout the ginger paste. The 1:1 ratio is standard, but you can adjust the sugar level to your preference.
Step 6
Once the ginger and sugar are well combined and the sugar begins to dissolve, transfer the mixture into a sterilized glass jar. Ensure the jar has been thoroughly washed and sterilized by boiling in water and completely dried to maintain freshness.
Step 7
Allow the ginger syrup to sit at room temperature for one day to ensure the sugar fully dissolves. After this, store it in the refrigerator. Enjoy using your homemade ginger syrup in various dishes and beverages!
