Candied Ginger

Remove the skin from the ginger and cut it as thinly as possible into slices with a peeler or a sharp kitchen knife. If the slices are too thick, you will chew on fibers later! Put the sugar with 200 ml of water into a large, shallow bowl. Bring to a boil while stirring and continue to bubble until the sugar is completely dissolved.

Add the ginger slices to the boiling syrup and simmer on low heat for 2 minutes. Remove the pot from the stove and leave the ginger in the syrup for 24 hours.

Remove the ginger from the syrup the following day as well. Bring the syrup to a boil again and simmer gently for 1-2 minutes. Remove the saucepan from the kitchen stove and add the ginger one more time.

Repeat the boiling down of the syrup until the syrup just barely covers the bottom of the pot. Now gently warm the ginger in the syrup so that the slices separate from each other. Line a cake rack with parchment paper. Remove the ginger from the saucepan with a fork and place the slices together on the parchment paper and pat dry. This will take about 1 hour. Candied ginger will keep for several months in a tin lined with parchment.

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