PRESERVED GINGER III
Method:
Wash whole fresh ginger. Peel and scrape off skin. Slice into 25 mm pieces.
Dip in 4% sodium benzoate (or benzoic acid) for 5 to 10 minutes. (Solution = 2 Tbl sodium benzoate per 1 L water).
Drain off liquid, spread on wire tray. Dry in a forced draft drier, at 63-66°C to 5-7% moisture content, or until slices are crisp and 'feel' dry.
Pack in insect-proof containers.
Editor's Note: A further method for drying ginger was given, which consisted simply of soaking the ginger pieces in the sodium benzoate solution longer, up to a week, before drying.
DATE: September 1995
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