• Start by peeling the ginger and cutting it into thin slices. The thinner the slices, the more flavor they’ll release. You can also grate some pieces to make it extra spicy. Make sure you slice against the grain because the long fibers can make the ginger tough to chew.
• In a small pot, add the ginger slices, water, and sugar. Cover the pot and bring the mixture to a boil over medium heat. Once it boils, reduce the heat to low and let it simmer for about 20 minutes.
• After 20 minutes of simmering, take the pot off the heat. Strain the syrup into a clean jar or bottle with a fine mesh strainer. Let the syrup strain for 20-30 minutes. At this point, you can toss the cooled ginger pieces in a bit of sugar and shake off the excess. This part is optional, and I often skip the extra sugar.

Dehydrate the ginger pieces with an oven

• Preheat the oven to the lowest possible temperature. Arrange the ginger in a single layer on a baking sheet lined with parchment paper. Dry them for about 3-4 hours, until fully dried. Leave the oven door slightly ajar so the moisture can escape.

Dehydrate the ginger pieces with a dehydrator

• Place the ginger on dehydrator trays in a single layer. Dry at 125°F for about 6-8 hours or until they are completely dry.

Storage

• Store the ginger syrup and ginger pieces in sterilized glass containers with air tight lids and refrigerate.