Homemade stem ginger is so easy to make and it is an absolute must-have kitchen pantry staple. Stem ginger can be used in a variety of dishes, both sweet and savory.
You can use it as a topping for pudding or in sweet ginger cookies, and when it comes to savory dishes, it is a staple ingredient for one of the best-glazed pork roasts you’ve ever had!
What Is Stem Ginger?
Stem ginger is the preserved fresh roots of the ginger plant. The roots are peeled, sliced, and cooked in syrup.
The ginger can be cooked in white or brown sugar. You can also add some additional flavors with orange or lemon zest.
Which Ginger Should I Use?
When picking out ginger for this recipe, make sure to always use fresh ginger. Fresh ginger will be firm, won’t have wrinkles, and has thin, peelable skin.
Old ginger can be easily spotted, because it has thicker skin, wrinkles, and looks much drier.
Different Types Of Ginger
Did you know there are different types of ginger? Commercially sold ginger may have the same looks and appearance, but fresh ginger root may vary according to its type.
- Yellow Ginger: This type of ginger is cultivated in the Himalayas, Northern Vietnam, and Hawaii. This ginger is spicier, has some bitterness, and a subtle musky aroma.
- Common Ginger: Also known as Chinese or Indian ginger, this is the type of ginger root you will probably see at your grocery store. It is used in curries, soups, stews, and cookies. It is slightly peppery, warm, and sharp.
- Blue Ginger: Blue ginger is also known as Galangal or Hawaiian ginger. It has a sharp, citrusy flavor. This type of ginger is considered to be the best because of its juiciness and bright flavor.
How To Peel Ginger
The best way to peel ginger is with a spoon. This can be done by simply grabbing a spoon and scraping the skin away from the flesh.
Using a spoon helps you get into the corners and crannies of the ginger root. Plus, peeling ginger with a spoon is much safer than peeling it with a knife.
How To Cut Ginger
Start by cutting your ginger into thick coins and then cut them down again into the desired size. Always cut your ginger coins against the grain. This method will ensure that your ginger is not filled with tough, fibrous strands.
Why Is My Ginger Blue/Pink?
If you notice your ginger has taken on a blue or pinkish hue after freezing, don’t worry! This isn’t mold, and it’s usually caused by the chemical composition of the ginger changing after being frozen.
If you do notice mold growing on your ginger, make sure to throw it out and find some fresh ginger that is mold-free.
How To Sterilize Jars For Stem Ginger
To sterilize your jars and lids for stem ginger, start by washing with warm, soapy water. Then, place the jars and lids in boiling water until you’re ready to use them.
You can also wash them and, while still wet, place them in a microwave for 2 minutes on high or full power. Make sure to carefully remove them as they’ll be hot.
How To Make Homemade Stem Ginger
Place your ginger in a freezer overnight to make it less acidic. This may result in a blue hue in the ginger.
After removing from the freezer and letting rest for 15 minutes, peel your ginger.
Cut the ginger into larger chunks, around ¾-1inch cubes.
Pour water into a saucepot. Add ginger and bring to a boil. Reduce heat and simmer for 1 ½ hours or until the ginger is soft.
Reserve 2 cups of the ginger cooking liquid.
Place the ginger liquid in a clean saucepot. Add sugar and stir to dissolve.
Simmer the liquid for 20 minutes or until you have a nice syrup. Place back in the ginger and simmer for 15-20 minutes.
Transfer the ginger to a sterilized jar.
Store in a fridge for up to 12 months.
- 1 lb. ginger
- 1 lb. sugar (white or brown)
- 4 quarts water
- Pop your ginger in a freezer overnight to make it less acidic. This may result in a blue hue in the ginger.
- Peel the ginger, making sure to remove the ginger from the freezer 15 minutes before peeling.
- Cut the ginger into larger chunks, around ¾-1inch cubes.
- Pour water into a saucepot. Add ginger and bring to a boil. Reduce heat and simmer for 1 ½ hours or until the ginger is soft.
- Reserve 2 cups of the ginger cooking liquid.
- Place the ginger liquid in a clean saucepot. Add sugar and stir to dissolve.
- Simmer the liquid for 20 minutes or until you have a nice syrup. Place back in the ginger and simmer for 15-20 minutes.
- Transfer the ginger to a sterilized jar. Store in a fridge for up to 12 months.
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 177Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 18mgCarbohydrates: 45gFiber: 1gSugar: 38gProtein: 1g