How to Store and Grate Fresh Ginger 'root' Easily

Ginger is one of the most delightful flavoring agents in the world of cooking. Its spicy, pungent flavor is found in the cuisines of many countries, especially in Asia. As wonderful as it is, ginger is a bit tricky to chop or grate for recipes because it can be fibrous and tough. If it's not an ingredient you use every day, you'll often find that it's gone moldy in the fridge since the last time you used it. Here's how to kill two birds with one stone: a way to store and grate ginger effectively and easily.

Difficulty: Easy

Instructions

1. Select ginger from the grocery store that is full & smooth and not wrinkled and is free from mold.

2. Trim off any dried out ends on the root using a sharp knife.

3. Using a vegetable peeler or paring knife, peel the ginger. If there are bits of peel you can't get to because it's in a fold between two branches of the ginger, then wait until after step 3 to finish peeling.

4. Break your ginger into roughly thumb-sized pieces. Finish peeling the pieces if necessary. Typically a thumb-sized piece is the amount called for in most recipes. Make the pieces long enough to hold when grating.

5. Rinse your peeled pieces and pat dry.

6. Put your peeled pieces into a zipper-close freezer bag, making sure to press out as much air as possible as you seal the bag.

7. Put your ginger in the freezer and store it there until you need it. It will hold it's flavor frozen for months and won't mold. Freezing also makes it much easier to grate into your recipes. Voila!

[Cherst1031]

on 12/21/2008 Brilliant! I never knew I could freeze ginger root, this will save me from throwing away the gingerroot that gets moldy before I can use it.