Mix the ginger like this! The result is incredible!

When ginger is cheap and plentiful, few people tap into its full potential. Most buy it, use a little and the rest end up getting lost in the refrigerator. However, there is a smart, inexpensive, and very powerful way to transform it into two products that can last up to a year: a concentrated extract and an aromatic powder.

Ginger isn’t just a spice. It is a root with properties that support digestion, strengthen defenses, help fight cold, reduce inflammation and provide natural energy to the body. If there are children, elderly people or someone who gets sick frequently at home, this method can make a big difference.

Deep cleansing of ginger

Freshly harvested ginger usually brings in a lot of soil and residue. Before using it, it is essential to clean it properly.

1. Place the rhizomes in a large bowl.
2. Add 1 tablespoon of salt and 1 tablespoon of baking soda.
3. Cover with water until everything is submerged.
4. Mix well and let stand for 10 minutes.

Then, scrub each piece with a brush to remove impurities and dirt trapped in the skin and crevices. Baking soda loosens dirt and salt helps disinfect, which will allow the final product to be better preserved.

Then, rinse several times with clean water. If there are very dry, damaged areas or parts that the brush cannot clean well, remove them with a knife.

Is ginger peeled or not?

When the ginger is well washed, it doesn’t need to be peeled. In fact, the skin contains fiber, antioxidants, and minerals that help balance the warm effect of ginger. This is especially useful in cold weather, when the body needs heat without overloading.

It is only recommended to peel it if the person has very sensitive digestion, if a milder flavor is wanted or if it is going to be combined with very refreshing foods.

Preparing to blend

Cut the cleaned ginger into small pieces to make blending easier. Then place them in the blender and add between 200 and 300 ml of boiled and already cold water. This helps to extract the juice better.

Blend until you get a thick and homogeneous mixture.

Separate the juice and pulp

Pour the mixture into a cloth, cheesecloth, or filter bag. Squeeze hard to extract all the liquid. It is advisable to wear gloves, as ginger juice can cause a burning sensation on the skin.

The better it is squeezed, the easier it will be to dry the pulp afterwards.

Pulp drying

Spread the pulp on a tray forming a thin layer. Let it dry in the sun for 3 to 5 days. If there is no sun, you can use an oven, microwave or air fryer on low heat until it is completely dry.

This dried pulp will be the base for the ginger powder.

Cooking the juice to make the extract

Stir the juice well because some of the starch settles at the bottom. Then pour it into a pot and heat over high heat until it boils, stirring constantly.

When it starts to boil, add 300 grams of muscovado sugar or brown sugar for each kilo of ginger used. You can also use white sugar, adjusting the amount to your liking.

Cook over low heat while stirring. The mixture will darken and thicken. Continue until it transforms into a thick, shiny paste that slowly falls from the spoon.

When it reaches that texture, turn off the heat and let it cool.

Packaging

Place the extract in perfectly clean, dry, and sterilized glass jars. Close them tightly and store them in a cool, dark place.

This extract can last for many months thanks to the high sugar content, which acts as a natural preservative.

How to Use the Extract

Every morning or when it’s cold, place a teaspoon in a mug and add hot water. Stir and drink. It is comforting, helps warm up the body and strengthens the defenses.

Preparation of ginger powder

When the pulp is completely dry, blend it until you get a fine powder. Then pass it through a sieve. If there are any coarse remains, blend them again.

Store the powder in an airtight jar. Well stored, it can last up to a year.

It can be used in cooking, for hot drinks or even to add to children’s meals without them noticing the strong taste of fresh ginger.

Tips and recommendations

• Always use sterilized jars to prevent the extract from fermenting.
• Do not leave traces of water in the containers. Humidity shortens the duration.
• The powder should be stored in a dry and dark place.
• If you have a sensitive stomach, consume the extract in smaller amounts at first.
• Don’t use moldy or smelly ginger.

Processing ginger in this way allows you to get the most out of it, without wasting anything. You get a comforting extract and aromatic powder that lasts for months, saves money, and brings well-being all winter long. It is a simple, natural and very effective way to transform a common root into a real treasure for health.

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