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Old 01-31-2018, 02:51 AM   #1
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What happened to my fresh ginger root?!

So, I have never used fresh ginger root before. I bought some 2 days ago, cut it open, and found this:

What on earth is this and what happened? Bug infestation? Just plain rotten? It looked fine from the outside...

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Old 01-31-2018, 11:31 PM   #2
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Hi and welcome, elitova. Do you have a photo you can post? Kinda hard to figure out if you have a problem without actually seeing it.
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Old 02-01-2018, 03:02 AM   #3
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https://image.ibb.co/d7MMom/Ginger.jpg
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Old 02-01-2018, 07:02 AM   #4
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I can't help you with your ginger root issue, but if you are unfamiliar with storing it, I can offer some advice. Peel it, put it in a lidded jar with enough cooking sherry to cover it, then store in the refrigerator. It will keep indefinitely.
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Old 02-01-2018, 07:11 AM   #5
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Looks rotted. Do the other areas look damage-free? Maybe you can cut out the damaged part. I store my fresh gingerroot whole in the freezer, then grate it as it's needed, skin and all.
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Old 02-01-2018, 06:55 PM   #6
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I'd throw it out myself.
10speed, you don't actually mean cooking sherry do you?
I store mine in the freezer also Dawg.
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Old 02-01-2018, 07:35 PM   #7
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I think I'd throw it out, too.

I keep mine in a jar of regular sherry in the fridge. It definitely keeps forever. I use the flavored sherry in marinades and sauces, too.
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Old 02-01-2018, 11:51 PM   #8
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It's rotting. Chuck it.


Actually, if that's the only spot, you can cut around it, but the rest is browning too.

Ginger is really inexpensive.
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Old 02-02-2018, 10:25 AM   #9
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Quote:
Originally Posted by GotGarlic View Post
I think I'd throw it out, too.

I keep mine in a jar of regular sherry in the fridge. It definitely keeps forever. I use the flavored sherry in marinades and sauces, too.

Id be tempted to keep the rest of the knob if it was unaffected by the rot.

I also keep mine in drinking sherry in the fridge and use the sherry in cooking. But I also always have some in the freezer if I don't what the sherry taste.
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Old 02-02-2018, 10:41 AM   #10
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I never heard of the sherry storage solution but it's an interesting one. Do you think it's the salt in the cooking sherry or the alcohol that matters more?
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