Vermicular | Homemade Ginger Syrup

Homemade Ginger Syrup

Tailored for: Musui–Kamado
Cooking Flow
30 min
Cooking Steps

[WARM 150°F] 30 min


1 ½ oz young ginger roots, unpeeled and sliced
4 tablespoons cane sugar
4 tablespoons honey
4 cardamom pods, lightly crushed
3 whole black peppercorns
1 small red chili pepper, seeded
1 cinnamon stick
½ cup water

  1. Add 8 cups of water into the pot. Place all ingredients in a sealable bag. Press out as much air as possible with your hands and seal almost all the way closed. Leave a little corner of the top unsealed.

  2. Lower the bag into the water by holding the bag by the unsealed corner. Press out any air bubbles that are trapped with the ingredients. Press the seal closed once the air is out.

  3. Cover and heat over [WARM 150ºF]. Once you hear a beep after 5 minutes, submerge the bag in water and sous-vide covered over [WARM 150ºF] for 30 minutes. Let cool and mix into your favorite drinks.

  • Make sure to weigh down the bag to prevent it from floating.

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Musui–Kamado with the Vermicular Cookbook.

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