The Four Steps to Powdered Ginger Heaven.

This week I found out how easy it is to turn your fresh Ginger into a fantastic fragrant powder.  With just a little effort I now have a jar full of the best smelling powdered Ginger that I could ever hope to have.  My Ginger grew so well this year I found myself with more than I needed, so I decided to try my hand at making some powder.   If you want to give it a try, here is how I did it.

What you will need

Ginger, dehydrator, mandolin, scrubbing brush, small knife, sterile container and a food processor.

1. Cleaning

First thing to do is to get rid of the dirt.  Using a scrubbing brush, remove as much of it from the Ginger that you can.  With a small knife, scrape the skin and any remaining soil that you will inevitably find stuck in the hard to get to places.  Don't be scared to break apart any large pieces of Ginger into manageable chunks so you can better clean it.   As you scrape off the skin, remove any damaged bits of the rhyzome and give it a good rinse to make sure all skin and soil is gone.  You should end up with a clean pinkish-white piece of ginger.

2. Slicing

Using a mandolin, slice the Ginger into pieces 1-2 mm thick.  You probably should use a knife for the smaller bits, and you want to avoid slicing off the tips of your fingers if you can.

3. Drying

Lay the slices on the drying trays of a dehydrator in a single layer.  Stack your trays and turn it on.  I dried the Ginger for 10 hours at 60 degrees Celsius, and I checked it after 5 hours and swapped the trays around because the top ones were drying at a slower rate.  If you don't have a dehydrator another option is using the oven. Apparently, it takes a couple of hours at 150 degrees Celsius to dry it completely.  If you do attempt it this way, watch that it doesn't burn.   The Ginger is fully dry when it ‘snaps’ easily.

4. Grinding

Place your dry Ginger in a thermomix or a processor and blitz it for a couple of minutes on full speed.  When blitzed, put it through a fine sieve to remove any large pieces and blitz them again if needed. You will end up with a strong-smelling ground Ginger ready to use or store in a sterile container your freezer.    You might want to store the dried Ginger as chips in an airtight container and grind them in smaller batches as you need it.    Before placing it in an airtight container, make sure it has completely cooled.

That's it.  It took me about an hour to clean and slice 1 kg and another 30 minutes to grind.    Not a lot of effort for a fantastic result.  If drying is not your thing, read how I freeze ginger - I have frozen 1.5 kg this year which will see me through until the following year's harvest.


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