I really like using this syrup for cooking. I often substitute fresh ginger with this ingredient in marinades or sauces.
It is very easy to make, although removing the ginger skin is a pain, it is worth the effort to have the strong, complex flavor of the ginger on hand while cooking.
You can also use add a spoon of this to hot water and enjoy it as a tea.
Ginger Syrup
Homemade Korean ginger syrup used for cooking.
Equipment
- Sanitized Airtight Container and Lid After boiling jar, let it air dry completely.
- Wide Mouth Canning Funnel optional but helpful
- Food Processor
- Strainer
- Peeler/Knife I also used a cream cheese knife with a serrated edge to peel the ginger – wasn't that bad surprisingly
Ingredients
- Equal Parts Ginger
- Equal Parts White Sugar You can also do just honey or a blend of sugar and honey. I prefer white sugar but I have tried brown sugar in a grapefruit syrup and it worked fine but I only use that syrup for making drinks. white sugar or honey makes more sense for cooking purposes.
Instructions
- Wash the ginger in cold water.
- Peel the skin off of the ginger. (Takes forever)
- Rinse the ginger quickly to remove any particles.
- Add ginger to a strainer for about 10 minutes so it dries and drains off the excess water.
- Blend the ginger with the food processor. (I have tried doing it sliced before but the blended version releases more liquid and is much easier to use in recipes.)
- Weigh the ginger and then add equal parts white sugar.
- Mix the ginger and sugar with a spoon and cover it with some plastic wrap.
- Let it sit for a couple hours until some liquid is released and the sugar is more dissolved. If you want to put it in the fridge right away, then just stir it thoroughly daily until the sugar is completely dissolved.
- Place the canning funnel on your sanitized jar and add the mixture inside.
- Seal it with the airtight lid and store in the fridge.
