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Storing Fresh Ginger

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Not too long ago there was a post about storing fresh ginger and how to keep fresh it a little longer. I've searched high and low and I can't seem to find the thread. Or maybe I'm just losing my mind.

Anyway, I have a large amount of fresh ginger and I'm only going to use a small amount for dinner tonight. Is there a way to keep it fresh? Normally I just put it in a ziploc bag and stick it in the refrigerator, but is there a better way?

Thanks!

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  1. Store it in the freezer.

    1. Freezer, I agree. Store mine in a ziploc and grate as needed.

      1. Definitely freezer. I break or cut ginger into one inch pieces first.

        2 Replies
        1. re: Coyote

          that's a good idea. I always store in in the fridge in a little water but that is only short term.

          1. re: kbl

            Freezer, but keeping it on some dirt (under a house plant, or in the yard) works better than keeping it in water in the fridge.

        2. The freezer store it terrifically, but when it thaws it gets mushy. Another idea is to (and I've done this)dice it up in a fine dice and store it covered in a jar topped off with whisket. We used Jamisons and it worked very well. I say 'we' because it was at a catering kitchen in which I used to work. I believe the chef got the idea from a tv cooking show, although i don't know which.

          1. Thanks for the advice!

            1. I just read about a great method for storing ginger in COOK'S ILLUSTRATED. Peel it and cut it into 1-inch pieces and place in a glass jar. Fill the jar with sherry, cover with an airtight lid, and store in the refrigerator for up to 6 months. This way you also get ginger-flavored sherry to use in Asian recipes. Cool, no?

              1 Reply
              1. re: Tom Steele

                I've been doing that for years, but I pre-grate the fresh ginger root and then store it in a jar filled with sherry in the fridge. That way, you don't have to grate it later...doesn't seem to lose any of its freshness.

              2. I feel very foolish, but I never thought about putting it in the fridge or the freezer! I use it every other night, and buy small pieces and use it quickly. I just chuck it in the lemon bowl, and when I use it, I just trim off the outside bit that's dry, and it is all fresh and juicy underneath. But now I will definitely try the freezer thing!

                one way to use up your ginger - ginger is a wonderful replacement (or even addition to) chopped garlic. The taste is totally different, of course, but both are aromatic, complex tastes which add depth to a dish. I've had fun doing pasta sauces, risotti, etc. with ginger instead of garlic. It gives a wonderful warm richness.

                1. I recently found large jars of pureed fresh ginger at the Indian market - WAY better than powdered and none of the trouble of fresh - you might want to check it out!