Saving Fresh Ginger
March 23, 2008
Here is a tip on keeping fresh ginger without letting it go bad. I got this from the my free issue of Cook’s Illustrated and thought I would pass it on.
- Cut leftover ginger into 1-inch pieces and place them in a zipper-lock bag.
- Store the bag in the freezer for one month or longer. Whenever fresh ginger is needed, simply pull a piece from the freezer, allow it to thaw, peel it, and then grate or chop as required.
Sounds easy enough. Ginger is somewhat expensive but having it fresh is quite nice. I haven’t tried this yet but I will the next time I buy ginger. The key will be to see how long it keeps in the freezer.
Posted in Stocking the Kitchen |
content rss
March 25th, 2008 at 2:40 pm
I find it keeps pretty well. If you don’t have a zip-lock bag handy, aluminum foil works too.
I also freeze herbs like mint and basil by washing them, patting them dry and putting them in separate zip-lock bags, thanks to a tip from an Indian friend. The frozen herbs work really well in sauces and stews.
March 25th, 2008 at 9:11 pm
Thanks for the advice. I’ll try the herb thing the next time I buy fresh ones.
March 31st, 2008 at 9:45 am
I actually like to peel ginger first, then freeze. Then you can grate it frozen (no strings!) and add it to recipes that way. Works great!