Ginger is a safe and effective treatment for both morning and motion sickness. These slices of crystallized ginger are easy to keep in a small jar in your handbag or desk and are great to chew on when youre feeling queasy.
Crystallized Ginger (Makes about 250 g)
1 ½ cups (350 g) fresh gingerroot
Golden caster or superfine sugar, to match weight of cooked ginger, plus extra for sprinkling.
1. Peel the fresh gingerroot and thinly slice.
2. Put the ginger in a heavy saucepan and cover with water, adding more to allow for evaporation. Bring to a boil and partly cover with a lid. Boil gently for 1 hour, or until the ginger is almost cooked but slightly al dente; the time will vary slightly depending on the freshness of the ginger.
3. Drain, remove the ginger from the pan and weigh it. Return it to the saucepan with an equal amount of sugar. Add 2 tbsp of water. Bring to a boil, then simmer over medium heat, stirring with a wooden spoon for 20 minutes, or until the ginger becomes transparent.
4. Reduce the heat and keep stirring until the ginger starts to crystallize and easily comes together or clumps in the middle of the pan.
5. Meanwhile, take a large, deep baking pan and sprinkle sugar on it. Tip the ginger into the baking pan and roll it around in the sugar. Separate any clumps of ginger pieces. Place in a sterilized jar.
Recipe courtesy of Grow Your Own Drugs, by James Wong (Readers Digest Books, 2009 Silver River Productions Limited. All rights reserved.)
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