1. Store ginger root in a ziploc bag in the refrigerator
– First, wipe the ginger with a paper towel after purchasing it. Then, place it in a ziploc bag and seal the top. You can also write the date on the bag.
– Place the bag of ginger in the refrigerator, inside the crisper drawer. This will help keep the ginger fresh for 1 to 2 months.
2. Freeze peeled and sliced or minced ginger in the freezer
– First, peel and slice the ginger (you can also mince it).
– Place the ginger slices in a ziploc bag. You can write the date on the bag for easy reference. When using, simply take out the required amount and use it for stir-fries or soups. This way, the ginger will stay fresh for up to 6 months.
3. Store peeled and sliced ginger in a jar of white wine in the refrigerator
– Place the peeled and sliced ginger in a jar. Then, fill the jar with white wine (you can also use other types of alcohol with an alcohol content of at least 40%).
– When using, simply take out the desired portion and use it in stir-fries or soups. The ginger will have a hint of wine flavor, but the texture will remain firm and beautiful. It will stay fresh for 1 to 2 months.
4. Make pickled ginger
Ingredients:
– 6 ounces of ginger, peeled and sliced.
– 1 tablespoon of dried red chili peppers, washed and cooked.
– 1 tablespoon of peppercorns, washed with cooled boiled water.
– 1 star anise, washed with cooled boiled water.
– 1/3 teaspoon of salt.
– 1 teaspoon of sugar.
– 2 tablespoons of rice wine.
– 1 cup of cooled boiled water.
Instructions:
In a sterilized jar (sterilized with boiled water), add the sliced ginger, dried red chili peppers, peppercorns, star anise, salt, sugar, and rice wine. Pour in the cooled boiled water and stir with a sterilized pair of chopsticks. Seal the jar.
Store the jar of pickled ginger in a cool, dry place at room temperature for 5 to 10 days. Then, move it to the refrigerator. You can enjoy this as a side dish (such as with fresh salmon or beef rolls with cabbage). The ginger will stay fresh for up to 3 months.
Good luck!
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