D.I.Y. Ground Ginger-How to Make Powdered Ginger

How to make Powdered Ginger

How to make Powdered Ginger

 

If you’ve been on the fence about whether or not to purchase a dehydrator, my blogs this week may just get you off of the fence.  This week you may find yourself ordering  a dehydrator, or at the least adding one to your Christmas wish list. My dehydrator has been in constant use, and I can’t wait to share what I’ve been doing. So let’s get started! I’ve purchased fresh ginger so many times, and only used a fraction of it, the rest goes bad and then in the trash–a total waste! I was reading about drying in one of the books in my Modernist Cuisine set, and then I read a blurb in “Bon Appetite  Magazine”about powdering herbs and boom–light bulb–I thought to myself, why not powder your own ginger? So I did.  You’re probably asking yourself, “do I really need a dehydrator to do this?” The answer is no! You can do this in the oven set to 150F but you have to stay home to watch it! If you had a dehydrator you could set it and forget it–well not completely, but you wouldn’t have to worry about it burning.

Pin It!

Pin It!

 

 

 

 

 

Prep time:5 minutes

drying time: 1.5-2 hours

Ingredients:

1 large bulb of fresh ginger

tools: spice grinder

Directions: remove the skin from the ginger, then slice the ginger thinly.

image

Place the sliced ginger pieces on a piece of parchment paper, or on the sheets of your dehydrator and place in the dehydrator or oven, then set the temperature to 135 on the dehydrator, or 150F in the oven.

image

Allow the ginger to dry until it become crisp. Transfer to the spice/coffee grinder

image

and blend until nice and powdery.

image

 

image

 

Store in an airtight container, it will be good for 8-12wks. Use this in any recipe that calls for ginger.  Add this to your favorite gingersnap recipe, and you will have some of the best gingersnaps that you’ve ever eaten!

image

 

 

6 thoughts on “D.I.Y. Ground Ginger-How to Make Powdered Ginger

  1. Thanks for posting this! Got worried about organic ginger coming from China, and I always have fresh ginger root on hand. Once powdered, is this used 1:1 in recipes that call for ground ginger?

    • No generally speaking dried herbs are more potent then their fresh counterpart. So for a recipe that calls for 1 teaspoon of fresh ginger, use 1/4 teaspoon of dried. Thanks for stopping by.

    • Of course, the sun is the original way to dehydrate. In fact, there are many tutorials on pinterest on how to create solar dehydrators. But you don’t even need that, all you need is a dedicated area that gets a good amount of sun.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s