Ginger Syrup: A Versatile Ingredient for Your Kitchen
Making Ginger Syrup! The Perfect Ginger Syrup for Cooking.
When fresh ginger is abundant, make this ginger syrup to keep you stocked for a year! It’s a delightful and healthy addition to your pantry.
Ingredients
- 1kg Fresh Ginger
- 1kg Sugar (or unrefined cane sugar/honey)
Cooking Instructions
Step 1
Prepare 1kg of fresh ginger. Wearing gloves, scrub the ginger thoroughly under running water to remove all soil. Ensure it’s completely clean.
Step 2
After washing, peel the ginger using a peeler or a knife. Trim any tough, woody ends and carefully remove any remaining bits of soil or blemishes. Discard any parts that are mushy or spoiled.
Step 3
Rinse the peeled ginger two to three times under cold water to get rid of any lingering skin fragments or impurities.
Step 4
Pat the washed ginger dry with a clean kitchen towel or let it air dry until the surface feels dry to the touch. This step is crucial to prevent spoilage and ensure a longer shelf life.
Step 5
To make it easier to use in cooking, we’ll be grating or blending the ginger. First, chop the ginger into smaller, manageable pieces (about 2-3 cm) to facilitate the blending process.
Step 6
Place the chopped ginger into a blender. It’s best to blend in batches if your blender isn’t very powerful. Avoid adding water, pear, or any other liquids or fruits to help blending, as this can cause fermentation and spoilage. Blend the ginger on its own until smooth.
Step 7
Prepare an equal weight of sugar (1kg) to the ginger. You can use unrefined cane sugar or honey for a different flavor profile, but regular granulated sugar is recommended for cooking applications as it provides a cleaner taste. Choose based on your preference.
Step 8
After cleaning and processing, 1kg of ginger typically yields about 850g-900g. It’s important to use a 1:1 ratio of ginger to sugar (1kg sugar for 1kg processed ginger, or slightly more sugar if you have less ginger). This ensures the ginger syrup preserves well and doesn’t spoil over time.
Step 9
Combine the blended ginger with the sugar in a bowl and mix well. Let it sit at room temperature for 3-4 hours. The sugar will dissolve, creating a thick, syrupy consistency. Once the sugar has melted, transfer the ginger syrup into a sterilized airtight jar and store it in a cool place.
Step 10
While you can use the ginger syrup immediately, refrigerating it for at least a day will allow the flavors to meld and deepen. This homemade ginger syrup is perfect for adding a warming kick to kimchi, marinades for meat and fish dishes, and countless other recipes. Enjoy its wonderful flavor and health benefits for up to a year!
