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Candied ginger

glazed ginger


1/2 kg fresh ginger



Kitchen scale

airtight container


Peel the fresh ginger and cut it into thin slices. Dice as you like; the pieces should be almost the same thickness so that the ginger becomes soft at the same time. Then put it in a pot with water so that the pieces are all well covered. Now simmer for 1/2 hour until the ginger is soft.

Don't throw the ginger water away afterwards, but drink it as a morning drink (very diluted!) over the next few weeks or add it to a full bath (makes several full baths).

Now weigh the soft ginger and put it in a pot with the same amount of sugar and very little water (about 2 to 3 tablespoons). Bring to the boil again, stirring constantly. The ginger absorbs the sugar and the liquid evaporates. Reduce the heat and simmer on the stove until the ginger appears dry. This step is tricky because sometimes you've cooked it too long and the ginger, especially if it was very young, becomes mushy-like. But this shouldn't happen, otherwise it would be the end of the candied ginger. Once you have found the right time, let the ginger pieces cool down, roll them one by one again in sugar and then let them dry. For storage, you can put the candied ginger in an airtight container.

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