The three products I will show you how to make, which cumulatively utilizes ginger are:
- Pickled Ginger
2. Ginger Tea (by-product of making pickled ginger)
3. Chai Concentrate
The spiciness and warmness ginger provides is perfect in these colder months. I love sipping on a chai latte or ginger tea. Pickled ginger lasts for up to a year in the fridge, so you can make a large batch to eat with rice, sushi, or anything else you want. I use it in my homemade peanut sauce as a secret ingredient.
- 12 ounces ginger (about 2 large heads)
- 1 tablespoon salt
- 1/4 cup rice vinegar
- 1/4 cup apple cider vinegar
- 3/4 cup water
- 1/4 cup sugar
- Peel the ginger with the back of the spoon.
- Cut the ginger extremely thin with a sharp knife or a mandolin
- Place the ginger in a bowl and sprinkle with the salt. Let sit for 10 minutes
- Bring a pot of water for a boil and add the ginger. Cook for 1-2 minutes.
- Strain the ginger, reserving the cooking liquid to drink(it is ginger tea!)
- In a large jar or container, add the. vinegars, water, and sugar. Mix until sugar is dissolved, and add the ginger.
- Allow the mixture to sit for 2 hours before eating. The pickled ginger will last for up to a year in the fridge.
- Note: you can adjust the vinegar and sugar ratio to your liking. I prefer mine less sweet.
- 6 cups water
- peel from one orange (optional)
- 5 inch chunk ginger, grated, unpeeled
- 4 cinnamon sticks
- 1/2 teaspoon anise seed or 3 star anise pods, crushed
- 10 whole cloves, crushed
- 25 cardamom pods, crushed
- 1/2 teaspoon nutmeg, ground
- 1/2 teaspoon black peppercorns, crushed
- 5 black tea bags
- 2-4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- In a large pot, add water, ginger, cinnamon sticks, anise seed, cloves, cardamom pods, nutmeg, and black peppercorns. Allow simmer for 15-20 minutes.
- Add the black tea bags and remove from heat to let steep for 10 minutes.
- Strain the spices and tea bags from the liquid.
- Add the maple syrup and vanilla.
- Store the chai concentrate in the fridge for up to two weeks.
- Use the chai concentrate in a 1:1 ratio with milk of choice to make a chai latte.