Dehydrated Garlic and Ginger
How to use a dehydrator to dry garlic and ginger. By doing this yourself, you can save a literal fortune compared to buying it!
Equipment
- Dehydrator
- Knife
- Vegetable peeler
- Canning Jars
- Sink Colander
- Electric Grinder
Ingredients
- Garlic Cloves whole
- Ginger whole
Instructions
Ginger Directions
- In a sink colander, rinse the ginger.
- Use a sharp vegetable peeler and peel the skins off of the ginger.
- Then slice the peeled ginger into thin slices, thinner than 1/8-inch.
- Place the sliced ginger on the dehydrator rack so none of the pieces are touching.
- Set the temperature to 95 degrees Fahrenheit and then let the ginger dry for 4-8-hours.
- Dry the ginger for 4-8 hours, or until completely dry.
- Once dry, grind the ginger into powder and then store in a container for up to 2 years.
Garlic Directions
- To prep the garlic, firstly peel off the skins on a cutting board.
- Then cut off the ends of the garlic and slice the garlic 1/8-inch thin.
- Once sliced, place the prepared garlic on the dehydrator racks so none of the pieces are touching.
- Dry the garlic for 4-8 hours, or until completely dry.
- Once completely dry, grind the garlic into a powder and then store in a container for up to 2 years.
Notes
The ginger dried much quicker than the garlic.
The garlic ended up being in the dehydrator overnight and was perfect after about 18 hours.
Make sure to follow the directions in your own dehydrator for food safety.