How to cook with ginger to pack a punch

Ginger is strong stuff. My grandma hates it. I can’t get enough of it. There are a million articles about the health benefits of ginger, but besides that I think it just taste so damn good! Here are some thoughts.

#1: The longer you steep ginger, the stronger the flavor. If you leave it for an hour, it will be too spicy for some people to handle. I find tremendous satisfaction in a strong brew of ginger and honey.

#2: The best way to get the most flavor out of ginger is to grate it finely. I use a microplane. Another good method is to slice it into thin cross sections. If you are using it as an addition to a salad or as a topping, you can cube it into small cubes. They add quite a pop, especially when raw!

#3: There is no reason to peel ginger! The peel is perfectly fine to eat and drink. In fact, if you are making spontaneous ginger ferments, you positively should not peel it. Why do extra work for no reason?

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