Crystalized Ginger / Candied Ginger | Commercial Dehydrators

1. Peel all of the ginger and cut into 1/8" (0.3 cm) sizes or your desired size. For a crunchier end result, slice thinly. For a chewier end result, slice thicker.
2. Add all of the ginger into a large pot and cover the ginger completely with water. Also add in the juice of 1/2 a lemon (1.5 tbsp).
3. Bring the pot to a boil over medium/high heat. Remove the foam that will rise to the surface using a slotted spoon or something similar.
4. Cover with a lid and reduce heat to medium/low and simmer for 30 minutes.
5. Strain the ginger and remove the water from the pot. (Don't throw out the water as it will be full of flavor. I recommend using it for teas or freeze as ice cubes and add to your lemonades)
6. Put the ginger back into the pot and add in the 2 cups of sugar, vanilla, the juice from the remaining 1/2 a lemon (1.5 tbsp) & 1.5 cups of water.
7. Simmer the mixture over low heat stirring occasionally for 35-45 minutes. Once most of the water has evaporated you will be left with a syrupy mixture and soft, sweet candied ginger pieces
8. Lightly toss the ginger with sugar and allow to air dry for 1-2 hours
9. Place the ginger on a non-stick lined and dehydrate at 150°F (65°C) for 4-6 hours until the ginger is almost dry to touch but still chewy and tender.

STORAGE:

1. Store in an airtight container in a cool dark place for up to 3 months, fridge for 6-12 months & freezer for 12+ months