Making ginger syrup. Making honey ginger syrup
It is warm-tempered, spicy, and non-poisonous. In addition, it lowers energy, stops vomiting, and removes wind and humidity. - Donguibogam - It helps with bronchial diseases such as colds and rhinitis, and relieves cough and phlegm. Antioxidants in ginger help relieve arthritis by balancing the immune system and calming inflammation.
6 serving
Within 60 minutes
쿡쿡마미
Ingredients
  • Ginger
    2kg
  • Sugar
    1.3kg
  • Honey
    1kg
Cooking Steps
STEP 1/8
Soak in water for 10 minutes to remove soil stuck between ginger. Split ginger into appropriate sizes. That way, it's easier to wipe off the soil. Rinse twice in running water.
STEP 2/8
Remove the ginger skin using a knife or potato knife.
STEP 3/8
Rinse the peeled ginger in cold water and drain it so that there are no foreign substances and soil.
STEP 4/8
Use a juicer to make a strong ginger extract. If you don't have a juicer, slice it thinly or shred it to add ginger syrup.
STEP 5/8
I squeezed 2kg of ginger and found 1.3kg of ginger juice. Boil ginger juice Add the same amount of sugar as 1.3 kg of ginger juice and bring to a boil
STEP 6/8
When the ginger juice starts to boil, it can boil right away. Please adjust the heat so that it doesn't overflow. If bubbles and impurities float upward, drain them. Boiling ginger has a sterilizing effect, but it's spicy and reduces the arin taste. Boil over low heat for 10 minutes and cool.
STEP 7/8
Please put 500g of honey in a plastic bottle. Pour in ginger syrup, which has been boiled and cooled
STEP 8/8
Shake it up and down so that the ginger extract and honey mix well, and it's done. You can eat it after letting it ripen in the kimchi refrigerator for a month.
If you want to give it as a gift, put it in a small bottle and let it ripen. You can feel the taste and aroma of ginger by making it with pure ginger without adding a drop of water. It's honey ginger jeong that protects health during the change of seasons.
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