DIY Ginger Salt
  1. Fresh ginger makes all the difference here. I don't recommend using a store bought powdered ginger.
  2. First, dry the ginger. If you have a dehydrator (I used my Excalibur), dry the ginger on a rack at 110 degrees overnight.
  3. If you don't have a dehydrator, put your oven on the lowest setting and place the ginger pieces on a cookie sheet. Bake for anywhere from 6-8 hours until completely dry and crisp. You don't have to be too vigilant about the baking time, just make sure the pieces are completely dry.
  4. Put the dried ginger pieces in a coffee grinder with 1 tablespoon of the salt and grind until powdery. Stir together with the remaining salt. Store in an airtight container.
  5. The salt will have the strongest ginger taste for the first week. Then it will mellow a bit. If you want a much spicier and stronger salt, use a 3 inch piece of ginger.
This salt blend could, potentially, last indefinitely at room temperature. Both the dried ginger and salt are natural preservatives. But I would suggest using it within 4-6 months (or sooner) for the most potent flavor.
Recipe by Empowered Sustenance at