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Drying ginger is easy, and can be used in many ways. Here’s how to do it so that you never buy another bottle of ginger powder, EVER!
What are the health benefits of ginger?
As I try to lead a more natural lifestyle, one thing I love to do is make my own spices whenever I can. It gives me peace of mind knowing exactly how fresh they are, and it’s a great way to save money in the long run too. Ginger, for example, is one of my favorites. It’s known for its soothing properties, especially when it comes to calming an upset stomach or easing muscle soreness. I also like how it supports overall wellness, especially during cold season.
For centuries, ginger has been a go-to in traditional Chinese medicine for boosting digestion, improving circulation, and supporting overall health. When it comes to powdered ginger, though, freshness really does make all the difference. The store-bought kind just isn’t as vibrant. That’s why I prefer grinding fresh ginger root myself. Not only does it keep that strong, zesty flavor, but it also gives me the peace of mind that I’m getting the most potent version. I try to only grind enough for a month or two at a time to keep it at its best for my cooking and wellness needs.
TOOLS FOR THIS PROJECT
- Dehydrator (Excalibur or Cosori are my recommendations)
- Mandoline or knife
- Coffee grinder or Spice Grinder
- Jars and lids of your choice—I love Weck jars.
- Y-shaped Peeler
Selecting the Perfect Ginger Root
I don’t grow ginger myself, but I always make sure to buy it at my local food co-op. They carry locally grown, organic ginger, which I love because it supports small businesses and local farmers. Plus, the freshness is unbeatable. When I’m picking out ginger for drying, I use the “snap test”—breaking off a small piece of the root. If it snaps cleanly with no stringy bits, I know it’s fresh and perfect for drying. If it’s too fibrous, it won’t grind into that fine powder I love using in my recipes.
Drying Ginger Root
Step 1) Peeling the Ginger Root
After trying different methods, I’ve discovered that the best tool for the job isn’t anything fancy – it’s a spoon. Yes, a regular kitchen spoon works wonders! The skin of ginger is so thin that using a spoon to scrape it off gets the job done without taking chunks of the flesh along with it, which is what often happens with a knife or vegetable peeler.
Here’s how I do it: hold the ginger in one hand and use the edge of the spoon to gently scrape away the skin. It’s perfect for getting into all those knobby and uneven parts of the ginger root without much hassle. Plus, using a spoon means you waste less ginger, leaving more of the good stuff for cooking!
But, if you have a grapefruit spoon with a slightly serrated edge, even better! The little teeth on the edge grip the skin just enough to peel it away easily, especially around the tough spots. It gives you that extra bit of control without cutting into the ginger too much. Honestly, once you try it, you might not go back to a regular spoon. It’s one of those simple kitchen hacks that makes life easier.
Step 2) Mincing, Slicing, or Grating Ginger
Here are a few ways to prepare ginger before dehydrating it, depending on how you plan to use it later. Below are three different methods you can try, each bringing out unique qualities of the ginger:
Thin Slices: One of the easiest ways to prepare ginger for dehydration is by slicing it into thin rounds. This method works great if you’re looking to make ginger chips or want a faster drying process. Use a sharp knife or mandoline to get uniform slices, about 1/8 inch thick. Thinner slices dry more evenly and quickly, plus they’re perfect for grinding into ginger powder later.
Grated Ginger: If you want to dehydrate ginger for use in teas or baking, grating it is a good option. Use the fine side of a grater or a microplane to shred the ginger. Grated ginger will dehydrate quickly and can be rehydrated later for recipes that call for fresh ginger flavor. Just be sure to spread it out thinly on the dehydrator tray to prevent clumping.
Chopped Ginger: For a chunkier texture, chop the ginger into small pieces. This method is ideal if you plan to rehydrate the ginger in soups or stews. The small chunks will dry evenly, and when rehydrated, they’ll add a nice bite to your dishes. Just remember that the thicker the pieces, the longer they’ll take to fully dehydrate.
Each method has its own benefits, so it’s all about what you want to use the ginger for after it’s dried!
3) Drying Ginger
Drying ginger in a dehydrator is one of the easiest and most efficient ways to preserve it for long-term use, plus I love how simple the process is.
First, you’ll want to start by peeling your ginger. (I recommend using a spoon or a grapefruit spoon for this, as I mentioned earlier.) Once peeled, slice the ginger as thinly as possible. The thinner the slices, the faster and more evenly they’ll dry. Aim for about 1/8-inch thickness, or even thinner if you can manage it.
Next, lay the slices out in a single layer on your dehydrator trays. Make sure there’s a little space between each piece, so air can circulate properly. Set your dehydrator to around 135°F (57°C), which is a good temperature for drying most fruits and vegetables, including ginger.
Depending on how thick your slices are and the humidity in your home, it will typically take anywhere from 3 to 6 hours for the ginger to fully dry.
Test For Doneness
Testing your dried ginger for doneness is super easy, and it’s important to make sure it’s fully dried to prevent any moisture from ruining your batch later. Once the drying process is done, take a piece of ginger and let it cool for a minute or two. Then, give it a snap. Properly dried ginger should feel brittle and break cleanly when you bend it. If it’s still a bit bendy or leathery, that means there’s still some moisture left, and it needs more time in the dehydrator.
It is important that the ginger be completely dry before storing or grinding because even a small amount of moisture can cause mold.
Dried ginger is great for making ginger powder, ginger tea, and for using later in spice blends and culinary recipes. Dried ginger also stores well in airtight containers for months.
Storing ginger
Fresh—Store fresh, unpeeled ginger in an airtight plastic bag in the crisper drawer of your refrigerator. The bag keeps out oxygen and moisture, two things that will cause ginger to mold. Ginger stored like this can last for up to two months.
Dried – After drying, store the ginger in an airtight container in a cool, dry place. Dried ginger can be stored in an airtight container for 5 to 6 months.
Making ginger powder
Once you’ve dried your ginger (either using a dehydrator or air drying), grab your spice or coffee grinder. If you’re using a coffee grinder, just make sure it’s clean and free of any leftover coffee grounds – unless you’re aiming for ginger-flavored coffee, which is… interesting, but probably not what you want.
Start by breaking the dried ginger into smaller pieces if needed, just to make sure it doesn’t overwhelm the grinder. Then, grind it in small batches. Pulse the grinder a few times to get the pieces moving, then let it run for 20-30 seconds until you have a fine, even powder. The aroma that comes out at this stage is amazing – way more potent than anything you’ll get from a store-bought jar.
Once you’ve got your powder, sift it through a fine mesh sieve to catch any larger bits that didn’t quite break down. Those can go back into the grinder for another round. Store your freshly ground ginger in an airtight jar, and it’ll stay fresh for months, though I bet you’ll be using it constantly once you see how much flavor it packs.
And there you have it! Homemade ground ginger that’s fresher, more fragrant, and much more rewarding than anything you can pick up at the grocery store.
USES FOR GINGER POWDER
Dried ginger is incredibly versatile and can be used in various ways, especially if you’re looking to add a punch of flavor or a health boost to your meals and drinks. Here are some of the best ways to use dried ginger:
Seasoning Blends: Just like store-bought ginger powder, your homemade dried ginger can be mixed into seasoning blends. It’s perfect for rubs, marinades, and spice mixes. Pair it with garlic, cumin, or paprika for an aromatic blend that’s excellent on meats or roasted vegetables.
Baked Goods: Add it to cakes, cookies, or breads for that warm, spicy kick. Think gingerbread, molasses cookies, or even a spiced apple cake – dried ginger brings depth and a more concentrated flavor than fresh ginger.
Asian Cuisine: Dried ginger powder is a staple in many Asian recipes, from stir-fries to soups. It lends that signature heat and zing to dishes like curries, dumplings, and sauces, creating that distinctive Asian flavor.
Pumpkin Spice Moon Milk: If you love cozy drinks, add a bit of dried ginger to your homemade Pumpkin Spice Moon Milk. It brings a subtle heat that complements the creamy, spiced drink perfectly, making it a great addition for cooler months
Winter Tea Blends: Dried ginger shines in herbal tea blends, especially during the winter, when its warming properties help fight off colds and soothe inflammation. Combine it with cinnamon, cloves, or star anise to create your own winter tea blend, like the ones suggested in these winter tea recipes.
Feel free to explore more about ginger’s herbal uses in related articles, such as how to make your own Winter Tea Spice Blend or even a relaxing Anti-inflammatory Bath Tea for those chilly days when you need some extra care.
It’s really quite simple to dry your own ginger at home. Sometimes it’s nice to have a little control over the ingredients that you use, and ginger is a great ingredient to get started with. I hope this tutorial has been helpful and that you give drying ginger a try.
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I’m curious if peeling the ginger is always necessary…and does the peel offer any added benefits? I slice ginger into my tea each day and I find a good scrub with a brush is enough. Or is it? It’s hard to find organic ginger where I live and I am not even sure where ginger lands on the clean/dirty list. If I may share another thing I add to my tea…it is grated and dehydrated quince. I had so many quinces one year that I just gave it a try and love it for its citrusy notes. Thank you.
Great question! Peeling ginger isn’t always necessary, especially if you’re giving it a good scrub, as you are. The peel itself does have some nutrients and antioxidants, though they’re found in small amounts compared to the ginger root. If you’re unable to find organic ginger, scrubbing thoroughly as you do is usually enough to remove any surface residues.
Quince in tea sounds lovely! That citrusy hint must pair beautifully with ginger’s warmth. Thank you for sharing – I’ll have to try adding quince sometime!