Day 152: It's arguably cheaper to buy stem ginger at the supermarket than it is to make your own, to say nothing of the labour involved, but the "gingery-ness" of the finished product will prove worth the effort. I'm doing a lot more Chinese cooking these days and am getting a little tired of trying to cut up crystallized ginger without taking off a fingertip in an effort to get the pieces fine enough. I can't really keep fresh roots on hand for grating, so I've decided to put up a few jars in syrup, one to use immediately and the others to be canned like jam or jelly by processing in a water-bath. I suspect there's one flaw in this course of action: it's going to be hard not to eat it for an after-dinner sweet!
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