Crystallized ginger is a safe and effective treatment for morning and motion sickness; keep slices in a small jar in your handbag or desk to chew on when feeling queasy.
Also try: More natural health remedies from James Wong's "Grow Your Own Drugs"
The Martha Stewart Show, March 2010
- Yield Makes about 8 ounces
- 1 1/2 cups peeled and thinly sliced fresh ginger
- Superfine sugar
- Place ginger in a medium, heavy-bottomed saucepan. Add enough water to cover by 1 inch. Partially cover saucepan and bring to a boil over medium-high heat; boil until ginger is almost cooked through but still slightly al dente, about 1 hour. Drain.
- Weigh cooked ginger and return it to saucepan with an equal amount of sugar. Add 2 tablespoons water; bring to a boil over medium-high heat, stirring, until ginger becomes translucent, about 20 minutes.
- Reduce heat and continue cooking, stirring, until ginger is crystallized and begins to clump in the middle of the pan.
- Meanwhile, sprinkle a large rimmed baking sheet with sugar. Pour crystallized ginger onto prepared baking sheet and roll in sugar, separating pieces. Transfer to a sterilized jar and store in a cool place for 3 to 6 months.
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