This is one of our favorite ways to enjoy the Kahili Ginger rhizome. The candied crunch and floral, earthy flavor are irresistible. Eat it alone, as a garnish, add it to a cocktail – get creative! And know that people really like receiving this candied wild food as a gift. This recipe makes about 1 cup of finished product. Multiply it to get more!
1/2 pound fresh Kahili Ginger rhizome, sliced thinly with a mandolin (about 1 cup)
2 1/2 cups water
1/2 pound granulated sugar (about 1 cup)
sugar for coating the ginger after cooking
Spray a cooling rack with nonstick spray (or lightly coat in oil) and set it in a half-sheet pan lined with parchment.
Peel the Kahili Ginger rhizome and slice it into 1/8 inch thick slices using a mandolin.
Place the sliced ginger into a 4-quart saucepan with the water. Heat over medium-high heat. Cover and cook for 35 minutes, or until the ginger is tender.
Transfer the ginger to a colander to drain, reserving 1/4 cup of the cooking liquid.
Return the ginger to the pan, with the sugar and the reserved cooking liquid. Set over medium-high heat and bring to a boil, stirring frequently. Reduce the heat to medium and cook, stirring frequently, until the sugar syrup has almost evaporated and begins to recrystallize.