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Dec 25, 2001 06:54 PM

Storing fresh Ginger

  • g

I just took ANOTHER piece of ginger growing mold out of my fridge...If I put it in unwrapped, it dries out..If I put it in a tupperware container, it grows mold. I'm really careful to buy pieces with no visible mold, and I use it pretty frequently...I'm sick of cutting off huge chunks to get to the mold-free. Help!!

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  1. Try washing, wrapping in plastic, and then keeping it in the freezer. Grate as needed.

    2 Replies
    1. re: Melanie Wong

      Thanks, will do!! I think I'll try all the mentioned methods, and compare and contrast..I can't believe, well actually, I CAN believe, all the different solutions every body has.

      1. re: Melanie Wong

        Realize I'm bumping an ancient thread. I wish I read this thread 11 years ago! I'll be freezing my ginger from now on. :-)

      2. You can store ginger for a long time by peeling it and submerging it in dry sherry in a screw-top glass jar in the fridge. Then you just remove pieces as needed. You can use the ginger-infused sherry for cooking as well.

        2 Replies
          1. re: James Prince

            Oooh, I am going to try this---and I'll try one in Ironmom's vodka too, tho for different reasons!!

          2. I've had that same problem, and I think the problem may be moisture. Try leaving the ginger out for an hour or so to dry thoroughly, then wrap it up in plastic wrap and refrigerate.

            1. To store fresh ginger root for months, bury it in dry clean sand inside a clay flower pot and keep in a cool dry place. Not sure where this storage technique comes from, but I know that it definitely works well.

              5 Replies
              1. re: Dennison

                Dennison, Your solution took me way back in my memory to my grandma's root cellar. Very spooky place, dirt floor, lots of cobwebs and a dank sepulcher-like smell. There was a barrel down there filled with sand where she stored root vegetables, an old-timey method that worked. pat

                1. re: Dennison

                  I bought a ginger-keeping jar in NY Chinatown, which is made for the purpose as described by Dennison here. It works great. Otherwise you can keep it well, like onions, in a dry, airy, dark spot, unrefrigerated. I use a big Chinese stacking steamer basket for the onions.

                  1. re: lucia

                    Okay, these ideas make sense..But if you bury it, what do you do after you make a cut; will it still keep if you rebury it? Same about storing it out of the fridge, and of course, I have lots of steamer baskets for that job...I guess there, the cut would just dry up...

                    1. re: galleygirl

                      Hey galleygirl -- I don't know firsthand what happens to the cut surface of the ginger if you rebury it, but I would imagine it would eventually just dry up and seal itself. I normally just break off a whole knob at a time and just use that up before going digging again. Let us know how you make out. Lucia, I'm curious about storing onions in the bamboo steamer baskets -- does it make your steamers smell like onions?

                      1. re: Dennison

                        I guess so, but I have dedicated a few baskets to this purpose, so I don't use them for steaming.

                        Also, the ginger does "seal" itself in a day or so if it's in a dryish environment. Then you just shave off that end piece when you use it again.

                2. The superiority of the following method over all of those previously described should be evident. Simply cut the fresh ginger into lengths about the size of your thumb and place them in a jar of salted water, seal the jar and refrigerate. You need add no more than a teaspoon of salt for a jar that will hold two cups of fluid; in fact, you should not add more than this, or the water will freeze in the relatively temperate climes of your refrigerator. Do not peel the ginger. Any stray bit can simply be returned to the jar. The ginger will last for several months this way, and will be slightly tender thanks to the water and salt.