Dried Ginger

I'm a huge fan of making anything and everything from scratch since it usually tastes better and is most certainly going to be cheaper than purchasing the same item from the store! I like to dry my own ginger because I've found it has a more pungent flavor which typically works better for me in recipes that call for dried ginger.

Dried Ginger

Cook time: 2 hours
Prep time: 5 min.
Total time: 125 min.

1 large piece of fresh ginger

• Preheat oven to 150 degrees
• Peel the ginger using a vegetable peeler to expose the fleshy part
• Grate the ginger using a microplane tool or a fine-holed grater
• Place the grated ginger on a sheet pan in a thin layer and place in preheated oven
• Dry the ginger for approximately 2 hours or until all moisture has been removed, stirring the ginger every 20 minutes to prevent burning.
• Label and store in an airtight glass jar or spice container of your choosing for up to one year.
• Use a spice grinder for the dried and grated ginger in recipes that call for ground ginger (finely ground ginger will keep it's flavor for up to six months).