Crystallized Ginger is a traditional British recipe for a classic snack of ginger crystallized in melted sugar that can be used to ward-off nausea. The full recipe is presented here and I hope you enjoy this classic British version of: Crystallized Ginger.
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It's little know, but ginger can help combat nausea and this crystallized ginger can work for motion sickness or general bouts of nausea.
Ingredients:
350g fresh ginger
golden caster sugar (equal to the weight of the cooked ginger)
Method:
Choose young, non-stringy pieces of ginger if you can. Peel then slice as thinly as possible. Place in a heavy-bottomed saucepan, cover with water, adding just a little extra to account for evaporation. Bring the mixture to a boil, partly cover the pan and boil gently for 1 hour, or until the ginger is almost tender, but still slightly al dente.
Drain and weight the ginger then return to the pan and add an equal weight of golden caster sugar along with 2 tbsp water. Bring the mixture to a gentle boil, reduce to a simmer and continue cooking over medium heat, stirring constantly with a wooden spoon, for 20 minutes, or until the ginger becomes transparent and the syrup turns gloopy.
Turn onto a deep baking tray that's had caster sugar spread on its surface. Use a spoon to spread the ginger mix in the caster sugar and separate any clumps of ginger so they do not stick together. Allow to cool and harden then transfer the crystallized ginger to a sterilized jar to store.
To use, chew on a piece of the crystallized ginger whenever you feel nauseous.
