Dehydrating & Grinding Fresh Ginger

1 pound of fresh ginger will almost fill a 0.95-ounce jar once it has been dried and grinded.

About choosing fresh ginger:

When purchasing fresh ginger look for firm pieces, with taught tan skin, and minimal dry spots. If the ginger is looking shriveled, dried out, or has soft spots, it’s a sign the ginger is past its prime and won’t have good texture or flavor. Larger pieces tend to be less dried out because they have had fewer segments snapped off; the more that are snapped off, the more openings there are for moisture to escape. Some fresh ginger has a blue or green tinge on the flesh, which can be caused by long-term cold-storage or simply is an attribute of the particular varietal you picked up. In either case, it’s perfectly safe and doesn’t result in any significant changes to flavor once cooked.

Instructions 

1. Break off any knobs from the larger pieces in order to make it easier to clean, peel, and slice.
2. Clean the ginger pieces under cold running water. Dry.
3. Use a spoon to remove as much skin as possible; however, don’t worry about getting all of it. Some skin is fine.
4. Slice the ginger as thin as possible. Don’t worry about making it a uniform size or anything. It will all dry just fine.
5. Place the sliced ginger on dehydrator trays and let it dehydrate until the next morning.
6. Remove and grind one tray of ginger at a time.*
7. Sift the ground ginger.
8. Place the ground ginger into a jar using a funnel.

*To clean your grinder, fill it with dry white rice and whirr it.