How to Make Ginger Tea (Salabat)

Here are two products that you can do with your abundant harvest ginger.

Instant Ginger Tea or Salabat

Simply follow the following procedure:

  1. Select good quality young ginger rhizomes. Clean and remove bruised and spoiled particles, then, wash the weigh.
  2. Scrape off the peels. Cut or slice into thin strips and chop. Add water (Approximately one cup for every kilo of ginger of enough to cover chopped ginger.
  3. Grind chopped ginger in osterizer or beat chopped ginger if osterizer is not available. strain and measure. To the extract from a kilo of rhizomes add 2-3 kilos mixture of white and brown sugar.
  4. Stir and boil. Reduce fire if ginger syrup is already thick. Cook and stir continuously until granules are formed and become dry. Pound granules and sift to obtain a uniform product. Pack in small plastic bags and seal.

To make a piping hot ginger brew or salabat, add one tsp instant ginger tea to every cup of hot water.

Dried Ginger

Simply follow the following procedure:

  1. Wash and soak ginger in water. Scrape off the outer skin. Lightly do this so that the cells immediately below the skin will not be destroyed, since these cells contain much of the oil from which ginger gets its aroma.
  2. Wash peeled rhizomes in water and place in a bamboo slat tray or tray lined with abaca gauze. Dry under the sun (whole, split or sliced) and separately turn over by hand at least once on the first day. Complete drying may take 6-8 days. When dehydrator is used faster drying and more uniform product is achieved at a temperature range of 45-50°C. Drying is complete when the ginger snaps are broken.

source: region10.dost.gov.ph

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