Dehydrating Ginger | Start To Finish

Рет қаралды 6,617

Жыл бұрын

Hey Growing People!
In this video I show you my process of dehydrating fresh ginger from start to finish. Check out one of my favorite methods of food preservation.
Have you dehydrated ginger before? Leave your dehydrating tips and ideas in the comments!
Thanks for watching!
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Items used (includes affiliate links):
Food dehydrator:
amzn.to/3XOI50R
Silicone dehydrator sheets:
amzn.to/3jpxqL7
Pint Mason jars 12 pack: amzn.to/3Ydd32r
Vacuum sealer: amzn.to/3JyQBgf
Electric kettle: bit.ly/decen-kettle (non-affiliate)
amzn.to/3XRIpw0 (alternative)
MISC ITEMS I use in the garden & beyond:
Knife set: amzn.to/3GSfodv
amzn.to/3vOlCEU (alternative)
Cutting board: amzn.to/3Gr2DVX
amzn.to/3GsXug8 (alternative)
Rosemary Gladstar’s Medicinal Herbs book: amzn.to/3HhRh77
Survival Medicine Handbook: amzn.to/40hnxj9
5 gallon grow bags: amzn.to/3GpMxgn
Seed tray kit: amzn.to/3GpqZAr
*As an Amazon Associate, I earn a commission from qualifying purchases.
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NOTE: Any information in this video is intended solely for informational and educational purposes only.
#preservingfood #ginger #prepping

Пікірлер: 11

@biswas531 12 күн бұрын

Well done. Thank you

@kimbykimbers3750 3 ай бұрын

Wonderful, thank you 🙏

@marieg5742 5 ай бұрын

Excellent! Thank you!

@lynnscott8286 9 ай бұрын

Great video. Thank you

@johnhaley1277 3 ай бұрын

At what temp did you set the dehydrater at?

@klicious543 10 ай бұрын

Thank you so much for this video. I was wondering could I vacuum seal them.

@kathyb3606 5 ай бұрын

Where did you get your mats? Great video...ty!

@ParkerFaith 9 ай бұрын

I hoped to inquire your thoughts on the following; In attempting to preseve Ginger, I placed in an air tightbag in the freezer, in not realizing to not thaw completely, it's flexible - Is it still salvageable? Can I at min dehydrate, perhaps not utilizing in bread or otherwise?

@kharbanibantei3875 Жыл бұрын

Time temperature combination for drying???

@organicbrowngirl Жыл бұрын

Hi! I didn't include that info because there is basically no right answer. Time/temp vary largely based on your machine, climate, conditions in your kitchen, and the quality/size of your food. I believe I started at 131F for 11 hours -- again it will depend on several factors. Just know that it is done when you can snap the pieces in half cleanly. Good luck!