Fresh ginger root is one of the most forgiving perishables there is in terms of storage. You can keep slicing, grating, and mincing fresh ginger for weeks with only a little knowledge of how to store it.
What is Ginger?
To start, ginger isn’t technically a root. A rhizome is the thick underground stem (or “mother” plant) of certain tropical plants. As a result of its sprawling growth habit, ginger rhizomes have earned the market name “hand of ginger” to describe a particularly huge and knobbly cluster.
You can buy ginger fresh or dried. While dried ginger is most commonly marketed in powdered form, whole dried pieces are also available.
Ginger root should be purchased while it is fresh, firm, and not dried out.
How to Store Fresh Ginger in Refrigerator?
Whole, unpeeled fresh ginger should be stored in the crisper drawer of the refrigerator. Mold can develop on ginger, but the closed bag prevents that.
Whole, unpeeled ginger root maintained in this way in the fridge can survive up to two months. Not too shabby!
How to Store Peeled or Minced Ginger?
Maybe you got a bit crazy and peeled more ginger root than you required. Don’t fret! Just cover the peeled root in plastic and refrigerate up to a week.
Some individuals swear by keeping peeled ginger root in a jar of vodka in the refrigerator. This method has a potential shelf life of 8 weeks.
Keep any leftover minced ginger in the fridge for up to a week in a jar with a tight fitting lid.
Can Ginger Be Frozen?
When you don’t use ginger very often but still want to keep some on hand, freezing it is an excellent choice.
You can freeze ginger for up to six months if you wrap it in plastic (split it into smaller pieces if you’re freezing a whole hand). You might choose to peel the ginger first or leave the skin on. Either way, there’s no need to defrost the ginger if you’re going to be shredding it.
You may also freeze minced ginger in ice cube trays. One the ginger cubes are frozen, pop them out, place them in a zip top bag, and use within 3 months.
How To Pickle Ginger
Pickling fresh ginger is a great technique to preserve it for later use. The recipe that Molly Yeh gave us is as simple as it gets for pickling. Large pieces of ginger, sugar, water, rice vinegar, and salt are all that’s required.
Use the back of a spoon or a Y-shaped vegetable peeler (my favorite kitchen tool!) to remove the ginger root’s skin before slicing it thinly on a mandoline. Put in an airtight, sterile container.
Simply simmer the pickling liquid from here on out! Bring all the ingredients to a boil in a small saucepan, then pour them over the sliced ginger in the jar.
Cover and chill after a little cooling time. It can be stored in the fridge for up to two weeks or served as soon as 24 hours after preparation.
Using a zip-top bag: The best way to store ginger
After only a few weeks, the lime juice turned murky and sour, ruining the ginger. All of the submerged, peeled ginger kept a definite ginger flavor (sherry ginger was the weakest link) and were still going strong after eight weeks, but the vodka-stored ginger was the clear victor, yielding firm, crisp ginger with a lingering, robust flavor.
The ginger in the fridge’s vegetable crisper had wildly varying effects. The unpeeled ginger placed in a ziptop bag without any wrapping was the clear winner in this category. The ginger remained fresh, firm, and wrinkle-free for the entire eight weeks. After only a few weeks, the plain paper bag caused the ginger to wrinkle. The ginger kept its original appearance for a little longer after being placed in plastic and then a paper bag, but it still wrinkled before the experiment was complete. After a few weeks, the mold started to grow on the ginger that had been covered in paper towels.