300g ginger (medium brunoise, with skin on)

6l cold water 

15g salt

175g sugar

A whisper of MSG (LITERALLY) 

Cooking Method

Combine ingredients (start from cold) & cook for about 1h to 1 ½ h. Until ginger is soft and you can bite it without resistance. Take care not to cook it for too long because it will become too bitter/spicy. 

Remove from heat and remove some of the water 

*I would save this water and use it for fried rice, veggies etc. it is nice; please let's give some effort not to trash it. If it is too “strong” then yeah, you do not use it*

Put in vitamix and pulse a couple of times, DO NOT GO WILD! There must not be big chunks but it cannot be a paste. So 4 to 6 times fast blitzes.

Dehydration Method

After you blitzed the ginger, strain it well and put on the white dehydrator plastic shelf.

Dehydrate it for a whole day, but be sure to move it every hour or so; if not it will not dry properly. 

After you see it is dry (taste is, if it is sticking to your teeth it needs more time, if it is crispy it is done, ignore the biggest pieces) pass it through the medium sieve. Everything that is too big to pass through the medium sieve you need to break up in a mortar again do not go wild, we need ginger floss, not ginger powder. 

When you got to a medium floss like ginger now take the finest sieve and remove any excess ginger powder (if no it is too spicy; please save the ginger powder)

If necessary or just in case put back in the dehydrator for an hour or two to finish the floss.