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What to do with a lot of fresh ginger?

When I went to buy ingredients for a curry a couple of weeks ago, my grocer only had fresh ginger in huge (1 lb maybe?) packages. I have since made various kinds of curry several times, but more than half of the package is still remaining. I have been browsing through recipes, and found some that I would like to try, but they all call for a pretty small amount of ginger, and I fear that I won't use all of the ginger up before it starts to go bad. Does anyone have a recipe that uses a large volume of fresh ginger? I was thinking about trying to make candied ginger. I found some very different instructions online - does anyone have a method they could share?

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  1. HI -

    Peel your ginger, and chop into chunks to fit in the food processor. Salt, vinegar, and water to make a paste when processed. Keep this in a little jar in the fridge. You now have a very decent rendition of fresh ginger flavor that will last for months. Any Indo-Pak or Asian store sells these jars as "Ginger Paste." I started buying these for ease of use a while ago. While nothing really can mimic the flavor of fresh minced or crushed ginger, the paste is about 4 trillion times better than worthless ginger powder. I've never found a ginger powder that is worth any amount of money, when used for cooking savory dishes. It's ok for BAKING, but for cooking...totally worthless.

    1. Can't help you on the candied ginger, but I love to make a refreshing ginger drink when I have lots of ginger on hand.

      Mince up a bunch of ginger, put it in a container that is just a bit larger than strictly necessary to hold it, and fill the container with honey. Mix a couple of teaspoons or tablespoons (depending on how much you like ginger) of the honey/ginger with sparkling water and add a squeeze or two of fresh lemon. (It's even good without the lemon, if you don't have any around.)

      I store the ginger/honey in the fridge, but I don't know if that's necessary or not.

      1. A little ginger goes a long way in most recipes.
        One way to use up larger amounts is to make ginger tea. Clean the root under cold running water, slice into roughly 1/8 to 1/4 inch ovals, add to boiling water, and simmer for about 30 minutes to 1 1/2 hours (depending on desired strength).
        Use about 2 to 3 ounces of ginger to half gallon of water.
        You can add quartered lemon about ten to fifteen minutes before end of cooking.
        Serve hot.
        Other options:
        honey
        cinnamon

        4 Replies
        1. re: hannaone

          I love this. I actually cool mine off for iced ginger tea, as well.

          1. re: cimui

            This is my go to tonic for sore throat, cough, flu, etc.
            The ginger/lemon tea (on the strong side, it has to have a good bite to it), a good dab of honey, and cinnamon. Sometimes with a shot of whiskey added.

            1. re: hannaone

              I sort of do the same thing but with coke. A can of coke, slices of ginger, some scallion and a slice or two of lemon all boiled together for about 10 minutes.

              1. re: hannaone

                my mom's recipe, too (minus the cinnamon and whiskey :). a good tonic for all that ails, really.

          2. You can peel and cut it all up into chunks (or chop) then freeze for later use. It will work just fine for curries, etc.

            2 Replies
            1. re: fmed

              I also peel and freeze in chunks for later. It can be grated on a microplane straight out of the freezer when needed.

              1. re: Foodnerds

                That's what I do too -- actually, I don't peel it til I need it, but I *always* have frozen ginger on hand.

            2. Take a small container of sugar and add some fresh chunks to make ginger sugar to sweeten iced tea on these hot days.

              Add to the mix when roasting or steaming vegetables.