How to Make Candied Ginger and Pickled Ginger
If you give my husband a jar of candied homemade candied ginger, it will be gone within a week…and he is not even a sugar-loving person! He just really loves ginger. A 4-pack of his favorite ginger soda (he doesn’t drink any other soda)? Three days later, all evidence of its existence will have vanished. A jar of ginger spread in the pantry? He'll pop that thing open and add ginger to all of the meals for the next week and there will be no remaining trace of it by the next shopping trip. He really loves Ginger. It might be his favorite thing ever. I like to say he has a supercharged cold constitution because he has such an affinity for the hotter herbs. He can brew his ginger tea twice as strong as I could ever tolerate mine and he’s been known to eat cayenne peppers fresh off the plant, whole. So, as you can imagine, he was pretty excited when I planted up a bed of ginger in our garden this year.
Ginger is a warming herb that stimulates circulation, helps to relieve nausea, and gets stagnant energy flowing again. It contains over 450 different constituents, yields a vibrant essential oil, and is one of the most versatile herbs in the apothecary. I'm going to share two different ways you can preserve it here today: candied ginger and pickled ginger.
How to Make Candied Ginger
Slice your peeled ginger rhizome thinly (about 1/8") and as evenly as you can. A mandoline can be set at the proper measurement and used to keep all of your slices the same thickness, but a kitchen knife will do if you do not have a mandoline.
Place the ginger in a saucepan and cover it with water so that the water sits at least an inch or two above the top of the ginger slices. Place the saucepan over low heat, covered, and simmer for at least 30 to 45 minutes, or until the ginger has become tender.
Strain the ginger, reserving the liquid decoction. Weigh the ginger, then place it back into your saucepan with an equal amount of organic sugar by weight, and add about half of the ginger decoction back to the pan (save the rest). Place it over low heat and stir until the ginger basically looks like a big sticky mess in the middle of the saucepan. At that point, strain the ginger again (reserve the liquid) and spread it out on a cooling rack or cookie sheet lined with parchment paper. Separate each slice and toss it in sugar to keep the pieces from sticking to one another, then leave them to dry overnight before storing. The first batch of reserved liquid can be weighed and added to a saucepan with an equal amount of sugar to create ginger syrup, which can be added to lemonades, sodas, stir fries…even drizzled over pancakes or baked breads. The second batch of reserved liquid is already a ginger syrup and can be used the same way.
How to Make Pickled Ginger
Slice your peeled ginger rhizome as thinly as possible, then sprinkle sea salt over it and leave it to set in a bowl while you prepare your pickling liquid. Combine equal parts pure water and vinegar (either rice vinegar, which is traditionally used, or raw apple cider vinegar) and a tablespoon each of organic sugar and sea salt for each cup of water you've used.
Bring the liquids to a boil and dissolve the sugar and salt in the mixture. Transfer the ginger to a heat-safe jar, then pour the freshly boiled vinegar mixture over it into the jar until the ginger is completely covered. Let it cool, then store it in the fridge for at least 2 to 3 days before eating (it's safe to eat before then, but the flavor won't be fully developed yet). Consume within a month or two and keep refrigerated.
Things to Know About Ginger
Growing ginger is pretty easy and the plants are vibrant and tenacious. They're always buzzing with beneficial insects and can live outdoors year round in growing zone 10, but in all other growing zones, ginger can be grown in a large pot and brought indoors during the cooler months. I planted mine in a raised bed this year, left it outside during our hot seasons and potted it up and brought it indoors for the winter.
Ginger can be used in cooking to add a layer of depth to the flavor of your dishes. I like to use a bit of the fresh rhizome when I cook, removing it from the dish just before serving, because it adds a hint of warmth and spice that leaves people saying, "This is so good! What did you put in here?" It adds some zest and energy to the dish without making everything taste recognizably like ginger.
Perhaps most well-known for its ability to help soothe an upset tummy, Ginger stimulates the digestive system (and related organs), helps us to better digest proteins, and can be used to relieve nausea, indigestion, motion sickness, morning sickness, and a wide variety of other digestive complaints. One study found that it significantly reduced the severity of chemotherapy-related nausea symptoms for patients who were undergoing treatment.
As a stimulating expectorant herb, ginger is often included in formulas that are useful when dealing with a cold or flu, sinus issues, lung complaints, and sore throats. It also supports the immune system, which is especially helpful when dealing with symptoms of imbalance or illness. Ginger is often included as a catalyst in cold and flu remedies such as Fire Cider and Elderberry Syrup and I personally enjoy using it in respiratory steams when I’m feeling a bit stuffy or as if I might be coming down with something.
About the Author
Hi there, I’m Erin! I am the main instructor here at Floranella. I am a clinical herbalist, aromatherapist, artisan distiller and organic gardener based in the Pacific Northwest. Here at Floranella, I teach people how to work with plants safely and effectively from the garden to the apothecary. Thanks for being here! I’m glad you stopped by.