Remove as much air as possible and freeze. I prefer peeling it before keeping in the freezer bag. Similarly you can also make juliennes or ginger slices and store them in the freezer safe bag. Use as and when needed.
How To Use — Remove ginger from freezer, peel incase you have not peeled before and grate as much as you need. Return the remainder back to the freezer. I like to freeze ginger cubes in single servings as it is easier to thaw and makes it versatile for most of the recipes. I prefer making ginger cubes in 2 ways —. Frozen ginger cubes — Peel and cut the ginger roots into small chunks, transfer it to the food processor and make paste.
No need to add water as fresh ginger will be juicy. Incase the ginger is not as fresh you can add little water just to make it easier to form cubes. Once the puree is ready take your ginger an put either 1 teaspoon or 1 tablespoon into each ice cube space. Press down with your fingers or spoon. We have it on the drip irrigation so it gets watered regularly, and it will eventually grow a pretty leafy green stalk.
I have found the root grows in an elongated way, where it grows a new horizontal extension and sprouts off the extension. Just keep watering and it will eventually grow in its own cycle. Note — there are some decorative varieties of ginger that are sold in garden nurseries- these are lovely garden accents with fragrant flowers. The leaves look similar to what my kitchen ginger grows. But if you want to know what the greenery of your kitchen ginger will look like, check out garden nursery photos of decorative ginger.
But — a quick internet search should answer some questions for you northerners! Hope this helps. Your email address will not be published. Save my name, email, and website in this browser for the next time I comment. Get one here. Both camps end up with frozen ginger, but each one starts with a different preparation method. Then continue with the general method below. Camp 2: You already have fresh ginger at home. Freeze that ginger! Peel it use a vegetable peeler, paring knife, or spoon Grate it I like using a microplane , but a box grater works too Freeze it use ice cube trays , a cookie sheet , or just freeze it whole!
You May Also Enjoy These. Reply to this comment. Hi Dawnmarie! Great tips. Let us know how it goes when you try the vodka method!
Hello Lisa, Thank you for the brilliant tip! Thank you for sharing. Freezer: To store ginger even longer, store it in the freezer. Keep it in a ziplock bag or freezer-safe container. If it is organic ginger, you can store it with the peel. Break into small pieces before freezing.
Whenever you need ginger, just take it out of the freezer and grate it to use. Then, keep the ziploc bag back in the freezer for future use. Making a paste is a great way to store ginger to add while cooking. Usually, I don't peel the skin if I am using organic ginger, but feel free to remove the skin if you prefer. Remove any jagged or bruised portions of the ginger and cut into small pieces for easier blending. Blend the small chopped pieces of ginger to a paste using a blender or food processor.
You can grind it as coarse or fine paste as you like. As ginger also has water content, you don't need to add water while grinding. But, if it is needed just add very less maybe a spoonful to blend the ginger. While blending, the ginger will rise up, so keep pushing it down to make blending easy. To make ginger paste in a blender, you might need to use a larger quantity.
Blending in small quantities might end up needing more water or you might end up getting a very coarse blend. If you plan to freeze the ginger paste, you don't need to add oil or salt.
This way the frozen ginger can also be used for making tea or in baking. However if you want to store the ginger paste in the refrigerator and only plan to use it in curries, then it is totally fine to add oil and salt to it.
Once the ginger paste is ready, you can store it in an air tight container in the refrigerator for up to days. To keep it even longer, store the paste in the freezer. I use ice-cube trays with a lid to store the ginger in the freezer. The tray holds about a teaspoon of ginger, so it is perfect amount to use in a recipe.
You can also use Ziploc bags to store the paste if you don't have ice-cube trays. Add the ginger paste and flatten the bag as shown below. This way you can break easily the amount you need for cooking. Or if you want, line a sheet pan with parchment paper and add a dollop of ginger paste in a row and freeze them.
Then store those mounds in a ziploc bag and remove as much as air as possible before sealing and storing the bag in the freezer. You can see above how easy it is to use the frozen ginger from the ziploc bag bu breaking it in to small pieces.
You can save space by removing the ginger cubes from the ice cube trays and storing them in a resealable plastic bag. I hope you have found this post helpful to learn the various ways you can store ginger. When I get a large bag of ginger, I keep some in the refrigerator, and make a paste with the rest and freeze for later.
You might also like my other Cooking posts to learn how to store green chilies , cilantro or curry leaves. Note: Nutrition values are my best estimates. To use ginger, snap the portion of ginger called for in the recipe. If you find it difficult to break apart the ginger slab, leave it at room temperature for 5 minutes and try again. Return the ginger into freezer soon after taking the amount you need.
If using frozen ginger in a stir fry, add frozen ginger and oil into the skillet and heat them up together. To use frozen ginger in cold dishes, thaw it before adding. To freeze sliced ginger: Cut a piece of baking parchment slightly smaller than a ziplock bag.
Arrange ginger on the baking parchment without overlapping the pieces. Stack all the layers of ginger and place them into a ziplock bag. Place the bag in the freezer on a flat surface until frozen. To use ginger, take out the piece s and thaw them before using.
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