Dave has a whole story devoted to this subject at Fiery Foods Central called Ginger: The Gentle Heat. Crystallized ginger being a favorite of Editor Masker’s, he’s sharing it with you to try also. It is not necessary to buy imported crystallized ginger, especially if you don’t mind a little work in the kitchen. Here is a home preservation technique that produces a delicious treat. Make sure the ginger rhizomes are young and tender, not fibrous. Note: This recipe requires advance preparation.
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