Prepare a container for ginger syrup, then pour water into a pot and sterilize it with boiling water for 5 minutes.
You have to boil the glass bottle in the pot from the beginning so that it doesn't break.

Rinse ginger lightly and remove the soil.

If you soak the ground ginger in water for 10 minutes, it's easy to peel.

Scrape the skin of the soaked ginger gently with a knife.
To peel a large amount of ginger easily, it is good to put ginger in a net containing onions or garlic, then rub it in a strainer, rub it with your hands wearing rubber gloves, and then clean the remaining ginger skin with a knife.

Wash the peeled ginger thoroughly to remove moisture.

Slice the ginger to grind the ginger in a blender

I put ginger in a bowl and mixed it with 1kg of sugar. When you make ginger syrup, the ratio of ginger to sugar is usually 1:1 I added 2.5kg of ginger and 1kg of sugar + 500g of grain syrup. Adjust the sweetness according to your preference.

To blend well in a blender, I mixed ginger with sugar. As the sugar melts, water starts to form.

Put ginger and pear juice in blender and grind together. If you add pear juice, the spicy taste of ginger is neutralized, softened, and sweetened, so you can reduce the amount of sugar.

It's good to grind ginger finely because you have to filter the juice out of the cotton cloth after grinding it in a blender.

Put the ground ginger into the cotton cloth, squeeze out the soup, and filter out the residue.

Please pour refined rice wine or soju to make ginger liquor and use it for meat and fish dishes.
You can freeze it and use it to remove the smell when you boil the meat. It's dry, so it's good to make ginger powder and use it for cooking.

Place ginger starch in a bowl and let stand for about 2 hours.

When ginger starch is added, it tastes dry and bitter, so leave the settled starch and pour only the top water into the pot.

The starch that has sunk is dry, so it's good.

Remove the foam that rises as the ginger juice boils.

Remove the foam, reduce to medium heat, and blow away the moisture by stirring once in a while. It doesn't swell even if you don't keep stirring.

When the ginger juice is reduced to half, add the grain syrup. You can add honey instead of grain syrup Because honey destroys nutrients at high temperatures, cool down the ginger syrup and put it in.

When you drop it with a ladle, if the concentration of starch syrup comes out, it's ginger syrup.

The prepared ginger was 2.5kg + 1kg of sugar + 500g of grain syrup + 800ml of pear juice, and 2.4L of ginger syrup came out.

Cool it down and store it in a sterilized glass container in a cool place or refrigerator.
I look forward to having a healthy winter with ginger syrup this winter.