Crystallised Ginger

Step 2 Preparation

Choose the freshest, firmest and cleanest ginger that you can find. If it looks old or wrinkly it's not going to be good.
Peel the golden skin from the ginger-root, also cut off any "woody" bits, green, black or otherwise not-nice-looking parts.
Cut into fairly large-chunks slicing across the "grain" where possible.
If you think it necessary rinse the chunks under a tap to remove loose flakes of skin & peelings.
Put the chunks into a clean saucepan.

Comments

[asymptotic]

Pro tip: peel your ginger with a spoon. It's easier to follow the bumps and crevices, and you won't lose as much of the good stuff.

[phiskey]

i may be a little late in commenting, but the spoon peeler idea is awesome. i'm making some now and it totally beats a knife. i live in ecuador and few people have ever seen ginger outside of the chinese communities. so i'll see what my friends here think if it's not to "spicy" for them.

[lemonie]

Interesting, but it'd have to be a sharp spoon? L

[hlfwy.thr]

nope. I saw this trick on the food network, and it works pretty well : )