Food Friday: Cardamom Candied Ginger
Wow! I was amazed by the response I received from my IG post on candied ginger. By popular demand, here is the recipe. Be sure to read the helpful notes below for some cooking hacks.
1 lb fresh ginger root
5 cups water
1 tbsp cardamom
1 lb granulated sugar
Line a large baking sheet with parchment paper and set aside.
Peel ginger and slice into ⅛ inch slices. Place into a large saucepan with water and set over medium-high heat. Cover and cook for 35 minutes or until the ginger is tender.
Set a strainer or over a large bowl and drain ginger. Reserve the liquid. Return the ginger and ¼ cup ginger liquid to the saucepan and add the sugar and cardamom. Set over medium-high heat and bring to a boil, stirring frequently. Reduce heat to medium and cook, stirring frequently, until the sugar syrup dries up and begins to recrystallize on the ginger.
Transfer ginger immediately to the parchment lined baking sheet and let cool completely. Store in an airtight container for up to two weeks.
Be sure to reserve the strained ginger liquid which is now a very strong ginger tea. I use it to make chai with! It is super spicy!
Excess sugar crystals can be used to sweeten teas and baked goods.
Experiment with different types of spices. Although this recipe isn’t recommended for pittas, cardamom and/or fennel would be the best spice options. Cinnamon would be great for vatas. For kaphas, cardamom and/or turmeric would work best.
Experiment with different types of sugars as well. Sugar is sugar at the end of the day, but it’s worth exploring the different flavor profiles that, for example, coconut sugar or turbinado sugar would impart.
For fermenters, candied ginger is an age-old secret for making super bubbly kombucha during the secondary fermentation.
Recipe adapted from my dude Alton Brown.