Crystallized Ginger for Nausea
- Level: Easy
- Total: 1 hr 40 min
- Prep: 10 min
- Cook: 1 hr 30 min
- Yield: 8 3/4 ounces
Ingredients
12 1/3 ounces fresh ginger root, peeled and thinly sliced
Golden caster sugar, plus extra for sprinkling
Directions
- Put the ginger in a heavy-bottomed saucepan and cover with water, adding more to allow for evaporation. Bring to a boil and partly cover with a lid. Boil gently until the ginger is almost cooked but slightly al dente, 1 hour. (The time will vary slightly depending on the freshness of the ginger.)
- Drain the ginger and weigh it. Measure out the same weight of golden caster sugar. Put the ginger and sugar into the saucepan with 2 tablespoons water. Bring to a boil, and then simmer over medium heat, stirring with a wooden spoon until it starts to go gloopy and the ginger becomes transparent, about 20 minutes.
- Reduce the heat and keep stirring until it starts to crystallize and easily piles up in the middle of the pan.
- Meanwhile take a large, deep, baking sheet and sprinkle caster sugar on it. Tip the ginger into the baking sheet and shuffle it around in the sugar. Separate any clumps of ginger pieces. Place in a sterilized jar.
- Chew on a piece of crystallized ginger when you feel nauseated.
- Keep in a cool place for 3 to 6 months.
Cook’s Note
The content of this program is for entertainment purposes only, and is not intended as medical advice. Always consult a professional healthcare provider before trying any form of therapy or if you have any questions or concerns about a medical condition. The use of natural products can be toxic if misused, and even when suitably used, certain individuals could have adverse reactions.
