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Old 01-30-2005, 03:31 PM   #1
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Storing ginger root not in the freezer..

It occurred to me that if I left a piece of ginger root out in the kitchen I could have it ready for slicing and fresh rather than keeping it in the freezer.

What is the best way to keep ginger not frozen? Do you keep in the fridge? do you put it in oil? in a bag? What?

Keep in mind I use it fairly often, probably once or twice a week. I keep hte large part of the root in the freezer..

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Old 01-30-2005, 04:30 PM   #2
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Here's how I have kept mine for years - no matter what you are using it in this is the perfect way to store it and the sherry never interferes with the flavor - even enhances it.

Peel your ginger and slice into sizes that you normally use. Place in a jar big enough to hold it then cover with dry sherry (NOT cooking sherry but the real thing). I leave mine out - this does not have to be refrigerated. You can store a large amount and have it handy!!

Sherry is inexpensive and won't go bad and you will use it often to refill the jar - as the sherry that the ginger is stored in is good in recipes. I went months without cooking one time and then used some - it was still perfect!!!!
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Old 01-30-2005, 05:21 PM   #3
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Storing it whole in Vodka also works.
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Old 01-30-2005, 10:23 PM   #4
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I would guess then, that any sugar type of base would do the trick. Sugar is of course a great preservative.
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Old 01-31-2005, 02:49 PM   #5
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Just DO NOT store in oil! That's dangerous.

I keep mine in a jar of sherry in the fridge also, but don't bother slicing or peeling it. I do that right when I use it.

The gingered sherry makes a nice addition to certain asian sauces, as well.
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Old 01-31-2005, 09:52 PM   #6
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would any wine be okay, then?
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Old 01-31-2005, 10:15 PM   #7
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I'm not sure - but the sherry is such a perfect match with ginger it's hard to go wrong with it. I'm not sure any wine would do - as a lot of wines do go bad and turn to vinegar - sherry does not do that. I would stick with sherry since it's a tried and proven way of storing ginger.
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Old 02-01-2005, 10:23 AM   #8
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I'm with K-Elf.

Sherry has a much longer shelf life than wine, as its been fortified with added alcohol.

I also agree that the match of sherry and ginger is sublime.

You will find many more preparations (usually asian) that call for both sherry and fresh ginger than wine and ginger. The gingered sherry is great in them. It's also great in many preparations calling for sherry which do not call for ginger but which a subtle ginger flavor adds a nice touch.
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Old 02-02-2005, 10:19 PM   #9
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Kitchen Elf's method is mine .... I've also used dry or sweet vermouth or sake. The alcohol is great as a seasoning in and of itself when it's been infused with the ginger, but you don't want a strong ginger flavor or piece of ginger in a dish (great for salad dressings).
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Old 02-04-2005, 11:37 AM   #10
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Quote:
Originally Posted by kitchenelf
Here's how I have kept mine for years - no matter what you are using it in this is the perfect way to store it and the sherry never interferes with the flavor - even enhances it.......!
Great suggestion K-elf
Would this work for peeled garlic also? I have been storing my garlic in vinegar. Not sure about the safety, but it sure makes for good vinegar. What is your feedback on this?
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