[222fbj]

How can I make candied ginger tender?
I have tried longer and longer cooking times in an attempt to eliminate all fibers - but still get some.

Is there a technique to tenderize the ginger?

Does letting it sit for awhile (eg a month?) help tenderize it?

I am using grocery store ginger. I recall some commercial ginger products that refer to using 'young/tender' root - is that the key?


thanks