How Do I Process Root Ginger?

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Processing root ginger helps to keep the ginger intact until you can use it. Find out how to process root ginger with the help of this free video presented by a professional caterer.

Part of the Video Series: Ginger Root
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Video Transcript

Hello, this is Coreen from Shakes Bakes, and right now we are going to process root ginger. You may be in a situation where you have way too much ginger. Let's say you're fortunate enough to roll your own ginger and you just have a surplus. You don't know what to do with it and you want to store it. So that's where this technique would come in handy. So what we're going to do is this is the step before you actually see it in the market as dried ginger that you purchase off the shelves and the spice aisle. It still it's not ground down, but it is dehydrated and that's what we're going to do. We're going to dehydrate it and that actually gives you such a strong flavor. Way stronger than what you buy on the shelf as ground ginger. So when you're done, the object of this is to take pieces of ginger as you need them and then you can grind it at that time and the flavor is just incredible. Here are some of the things you're going to need for this. obviously you're going to need ginger. And here is just some water. You can actually soak it in this water for two hours. You're going to put it in a solution so it doesn't turn dark. And this is a three percent lime solution. So it's lime and water. This is simply to strain it when you take it out of the water after two hours, and actually the lime solution you keep it in for six hours. To get it into the pieces that you want, I'm actually going to be using this little handy grater that I take with me when I travel. The first thing that you're going to want to do is wash your ginger. OK. So now that our ginger is nice and clean, I'm going to bring it over here and I'm going to show you a piece. You know I really like working with this young ginger because the skin kind of just comes right off under some good water pressure unlike that ginger that is a little bit more mature where the skin is almost like a husk and you have to cut it off. It just comes off clean. You see right there? So now that I have this clean, I'm going to go ahead and I'm going to attempt as best as I can with my little portable slicer to slice it into my water. So let's see how that goes. So when you think that you've gotten all your ginger sliced up I have about a pound of ginger sliced up here. Going to go ahead and let that sit in this water for two hours. So about two hours have gone by and I'm going to drain off my ginger so that I can put it in my three percent lime solution. Now that I drained it off, it's going right back in my bowl where I'm going to submerge it in my lime solution. Just three percent. OK. Ginger is in the bowl. So I'm going to let this sit here for six hours and the hard part is over. So six hours have gone by and I'm going to drain my ginger by pouring off the lime solution using my colander. So now that our ginger is draining for the next 30 to 45 minutes, just to ensure that all the liquids are out of there, I'm going to share the last couple steps with you. Now this is very, very important. When this ginger is pretty much drained and you think that there are no more liquids that can come out of there from just from the colander's purposes, find a nice, clean, dry area that gets direct sunlight, again this area needs to have direct sunlight, to place your ginger in. Try to place them as thin layers as possible don't try and stack them up but you know, try and let most of it get that sunlight for the next three weeks. Again, you are going to sit in the sunlight in a nice, clean, dry area for the next three weeks. What you're going to look for is you're going to look for dehydration. It should be dehydrated at about 90 percent. Should weigh about 75 percent less than it did before you dehydrated it. So if you want you could even weight it now. Doesn't matter. I think three weeks is enough to go off of. After three weeks, you store it in a sealed container. Just make sure that moisture stays out and you'll have this ginger for a long, long, long, long time. And that's how you process ginger.

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