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Raw Ginger Crystals

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Crystalized-Ginger2

I tend to use a lot of ginger in my recipes.  In powdered or dried chunk form.  In the stores, I have noticed that they sell Cyrstalized Ginger pieces and figured that they would be easy to make.   I learned a neat little trick but have yet tried it… homegrown ginger.  Take a fresh ginger root that you purchased at the grocery store and break off about 2″ of the root.  Place it in a pot filled with a sandy soil.  Water occasionally to keep it slightly moistened.  Whenever you need ginger root, just dig up the root and break off a small portion!  The root will continue to grow!  I can’t wait to give this a try.  If you have done this yourself, I would love to hear from you.

Ginger gets its flavor from its gingerols and these gingerols vary in taste… all depending on where and how the plant was grown, as well as when it was harvested.  So keep in mind that fresh ginger can have a large range of flavors; from tangy, sweet, spicy and with temperatures that range from mild to hot.  So with that in mind, each batch that you make can taste different.  Ah, the “spice” of life. :)

I used raw coconut crystals when I made this batch.  I wanted to use a dry sweetener because I wanted the ginger to be hard and crystal like.  Mission accomplished.  Crystalized ginger would be great sprinkled on raw brownies, roll truffles in it, sprinkle on salads and whatever sticks your fancy.

Ingredients:Crystalized-Ginger1

Preparation:

  1. Peel the ginger.
  2. Finely grate the fresh ginger root with a microplanner.  Place in a bowl.
  3. Mix together with the coconut cyrstals
  4. Spread  the ginger mixture out on the teflex sheet that comes with the dehydrator.
  5. Once dry break up in to pieces and store in an air tight container

 

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6 thoughts on “Raw Ginger Crystals

  1. Igloo says:

    Wow, these look so delicious!!!

  2. Pam says:

    Hi, wanted to know do you order or make your own coconut crystals?
    Thanks for sharing your ideas, I can’t wait to try.
    Pam

  3. Kathy says:

    I can not get over that you made your own Crystalized Ginger! I am a huge fan it and often buy Mr.Stanley brand, which I don’t recommend because it is packed in a factory that also handles peanuts, wheat gluten, soya and milk. But it is the only brand I ever seem to find out in retail. So to see that you tackled this topic today is beyond an answer to my prayers. You are so gifted. I too keep my fresh ginger on the counter in a natural clay/pottery type bowl. I have the jar filled with sterilized sand. I have had it grow at times but not always, I think it depends on a many things like where the root was cut from? How young the root piece is and so on? That is all I know about growing Ginger…so sorry I’m not more help. I love your recipe I am going to try it. I was going to use raw honey that I warmed so it would coat the Ginger cubes and then toss the pieces in raw course sugar? Then dehydrate them? I was just guessing on how they did it? I like to add it to silver needle White Tea. I am so grateful to have your recipe thank you SO much.

    • amie-sue says:

      Hello Kathy, always a great treat to hear from you. :) Thank you for sharing all of this with me. I can’t say this recipe is exactly what you might be use to since most candied gingers are boiled and so forth, but it hit the spot for me and I hope it does the same with you. Please do keep me posted. :) I am a lover of ginger and find that if I keep this recipe made up, it is nice to sprinkle on many things, even salads! Well, off to bed I go. Many blessings my friend. amie sue

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