A folk saying goes, "Eat radishes in winter and ginger in summer, and you won't need a doctor's prescription," highlighting ginger's high nutritional value. With the vast array of affordable snacks available today, it's hard to resist the urge to buy more. However, excessive snacking isn't beneficial. Ginger snacks are different—delicious and health-promoting, they stand out as a refreshing choice in the snack world. So, how do you make ginger snacks? Let's find out.
How to Make Ginger Snacks: Candied Ginger Slices
Ingredients: 500g young ginger, 350g–500g white sugar.
Method:
1. Rinse young ginger thoroughly to remove dirt, peel, slice, then soak repeatedly in clean water and rinse several times to eliminate pungency. Drain well.

2. Place drained ginger slices in a clean bowl. Add granulated sugar and mix thoroughly. Marinate overnight.
3. Transfer ginger slices and marinade to a pot. Bring to a boil over medium heat, then reduce to low heat. Simmer gently, stirring occasionally with a spatula.
4. Continue simmering until the syrup thickens and coats the ginger slices evenly, with a small amount of white sugar crystals forming around the pot edges. Turn off the heat.
5. Quickly toss the ginger slices until all sugar crystals dissolve.
4. Simmer until the ginger syrup thickens and coats all slices. When a small amount of white sugar crystals forms around the pot edges, turn off the heat.
5. Quickly stir until the syrup crystallizes completely, coating the ginger slices in a dry, sandy texture. Stop stirring and let cool naturally.
Tips:
1. Maintain low heat throughout after bringing the ginger and sugar to a boil.
2. Always turn off the heat after achieving the sugar crystals to stir them out. How to Make Snack Ginger: Chopped Chili Ginger
Ingredients: Ginger, salt, red chili peppers.
Method:
1. Soak young ginger briefly, wash off dirt, then lightly scrape off the thin skin with a small knife.
2. Wash peeled ginger, halve it, then cut into large chunks.
3. Spread ginger on a bamboo mat or clean balcony surface to dry. Retain some moisture—overly dry ginger tastes unpleasant. Sun-dry for about an afternoon.
4. Wash chili peppers, trim stems, dry thoroughly, then mince and mix with salt.
5. Cure the sun-dried ginger with salt overnight. Combine with the chili paste and store in a jar for about a week.
How to Make Pickled Ginger Snacks: Vinegar Ginger
Ingredients: 250g ginger, 200g vinegar, 150g rock sugar.
Method:
1. Peel the ginger and slice thinly.
2. Bring a pot of water to a boil. Blanch the sliced ginger for about 10 seconds, then quickly remove and drain thoroughly. Let air-dry slightly.
3. Place ginger slices in a bowl. Add white vinegar until it just covers the ginger. Add rock sugar. Marinate for two to three days.
Tips:
1. Blanching ginger beforehand prevents spoilage during pickling.
2. Use white vinegar, rice vinegar, or aged vinegar. Adjust sugar quantity based on acidity.
How to Make Pickled Ginger Snack: Ginger-Jujube Paste
Ingredients: 500g old ginger (peeled),500g red dates, 1250g brown sugar (or black sugar), 250g goji berries, 250g sesame seeds.
Method:
1. Toast black sesame seeds over medium-low heat until fragrant (cooked). Let cool and grind into powder. Set aside.
2. Soak goji berries in water until plump. Dice ginger into small pieces. Set aside.
3. Pit red dates. Boil with sufficient water over high heat until dates soften. Reduce to low heat and simmer for 15 minutes. Strain the cooked dates, reserving the date paste. Do not discard the strained date skins.
4. Combine date paste, ginger, soaked goji berries, brown sugar, and sesame seeds in a pot. Add water to cover ingredients. Bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. Strain the mixture, reserving the syrup.
5. Pour the syrup into a clean container and refrigerate until
3. Pit the red dates. Add an appropriate amount of water, bring to a boil over high heat, then reduce to low heat and simmer for 15 minutes. Strain the softened dates to obtain date paste. Reserve. Do not discard the strained date skins. Add an appropriate amount of water, stir, then strain again to obtain date syrup. Reserve.
4. Place the chopped ginger into a food processor. Add the freshly strained date puree liquid and blend into a ginger paste. I blended it three times—the finer the better. Similarly, blend the goji berries into a paste and set aside.
5. Select a deep, heavy-bottomed pot. Combine all ingredients in the pot. Bring to a boil over medium heat, then reduce to medium-low. Stir constantly throughout the simmering process until the ginger-date paste becomes thick and viscous.
6. Once cooled, transfer the ginger-date paste into jars. Seal tightly and refrigerate.
Tips:
1. Ginger paste splatters everywhere during cooking. Avoid burns by wearing glasses, long sleeves, and covering up well.
2. Stir constantly to prevent burning.
3. Consume ginger paste during the day. Evening ginger intake may be harmful.