How to Preserve Fresh Ginger Root in Brandy or Whiskey

Fresh gingerroot has been used worldwide for thousands of years for medicinal purposes, as well as for enhancing flavor in main dishes, drinks and desserts. Using a liquor, such as brandy or whiskey, as a preservative provides a nice complementary flavor to the spicy kick of the ginger and doesn't require any specialized culinary skills. The liquor seeps into the ginger, which can be used to give a rich, intense flavor to many foods, such as favorite Thai or Indonesian dishes.

Things You'll Need

• Fresh gingerroot (one large five-inch piece)
• Pint of brandy or whiskey
• Large glass jar with lid
• Sharp knife or vegetable peeler
• Paper towels

Instructions

1. Ensure that your glass jar is clean and dry. A pickle or spaghetti-sauce jar will work as well as a canning jar, as long as it has a tight-fitting lid.

2. Rinse the fresh gingerroot under warm running water.

3. Peel off the outer layer of the root, using a knife or vegetable peeler.

4. Gently wipe the gingerroot with a clean paper towel.

5. Put the ginger in the clean jar, and fill the jar with your choice of liquor. Brandy will provide a light, smooth taste that will contrast nicely with the spice of the ginger, while whiskey will provide a bolder, more potent flavor.

6. Tighten the lid on the jar and put it in a cool, dry place, such as a kitchen cabinet or pantry or the refrigerator. Let it rest for at least two weeks before using.

Tips & Warnings

• Slice off pieces of the preserved gingerroot, as needed.

• Be sure the lid is sealed firmly after each use.

• When the ginger is gone, you can drink the flavored liquor or use it in cooking.

References

• Preserving Ginger Root
• Preserving with Alcohol