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Old 12-05-2018, 12:48 PM   #1
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Fresh Ginger

My friend gave me almost 2 Lbs of fresh ginger. Very nice hands. Very firm and clean.
I have frozen smaller amounts before with relative success.
I don't use much ginger, but when I need it I never have it. So I am certain most will go to waste? I hope not, but I am a realist.

Suggestions on storage, long and short term are greatly appreciated. Or any ideas out of the box?

Thanks in Advance

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Old 12-05-2018, 12:53 PM   #2
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Lucky you, RB! I freeze my ginger in a ziplock and grate as I go. I put the whole hand in and it lasts forever. Some here store their ginger in sherry, which also gives the sherry a nice flavor and apparently keeps for a long time.

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Old 12-05-2018, 01:13 PM   #3
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I put the hand, broken up, in the food processor, then grind it until it has very small pieces, like minced. (I don't peel it unless it is thick skinned.) Then I put it in a container with white wine mix it well. It keeps in the refrigerator for at least a year and I use it in ginger tea and stir fries and curries.
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Old 12-05-2018, 01:29 PM   #4
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I'm one who keeps fresh ginger in a jar of sherry in the fridge. It keeps forever as far as I am concerned - I've been using the same jar for at least 20 years. I just add more sherry and ginger as needed.

You could also make candied ginger with some of it, which you can use in baked goods like quick bread and cookies: https://www.foodnetwork.com/recipes/...recipe-1944906

This leaves you with some ginger simple syrup, which you can use to make apple cider cocktails or ginger ale.
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Old 12-05-2018, 01:57 PM   #5
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I drink Iced Tea all year long, and keep a jug in the fridge at all times. I boil up fresh sliced ginger in water to add to it for both wonderful flavor and medicinal reasons.
It claims to have diuretic benefits, and I've noticed a marked difference in my fluid retention since I've added it.
Here's more on ginger water..
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

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Old 12-05-2018, 02:21 PM   #6
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I am jealous! While I used to use ginger so often that I didn't even refrigerate it, I don't cook Chinese as often as I used to, but I still have to have it available when I want it. So when I see some very fresh ginger, I'll buy a generous amount of it, peel it, and cut it into the usual sizes that I use in recipes. Then I put the pieces in an oversized strip of a 6" wide Foodsaver roll, and vacuum pack it, before freezing it. Then, when I need some, I snip the tip off, cutting just enough to get a piece or two out, then I vacuum seal it again - this is the reason for the oversized bag. I do the same thing with galangal and fresh turmeric, when it looks really good at the Asian market. The stuff keeps forever this way, or at least until I use it up!

I actually have some "hardy" ginger (a perennial that survives my winters, that a Japanese lady gave me starts for years ago) growing out back, that pops up every year. It is used for the ginger shoots, that come up in the spring. Every 3 years or so I have to thin it out, by digging it up in October , and dividing it, and that's when I get some really fresh ginger!
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Old 12-05-2018, 02:21 PM   #7
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I've been storing ginger in sherry in the fridge as well. I've done it for decades. I peel it before it goes into the jar, as it's easier to peel when dry.
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Old 12-05-2018, 03:08 PM   #8
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Freezer for me as well. Wrapped in cling film. I use it a lot.

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Old 12-05-2018, 05:35 PM   #9
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I freeze it and I have some in sherry. Learned the sherry trick here at DC. The frozen stuff just gets broken up enough to fit whatever container I'm freezing it in. I don't bother to defrost it to grate or slice it.
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Old 12-05-2018, 06:15 PM   #10
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I peel, cut into 1/2 inch pieces and freeze. Take out what I need when I need it. Lasts for months ( probably more, I just usually run out after a few months).

I peel by scraping with a spoon. Saw it on he food network, and works like a charm.

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