it’s so easy to preserve fresh ginger!
Happy New Year all – I’m comin’ in strong with this great tip on how to preserve fresh ginger!
I feel like the last several weeks have been consumed with holiday busy-ness, and so were my posts. So much to share with you, but it’s Friday so let’s start with one of my favorite favor-“ettes”!
I used to waste so much ginger!
Ginger is one of those ingredients that irks me. I use it often in my cooking, yet never need more than a tablespoon (usually less). I used to leave the rest to shrivel in the produce drawer until I threw it away.
I had no idea that you could preserve fresh ginger so easily!
Then one day I came across this tip on how to preserve ginger in cooking sherry. You simply peel the ginger and cut it into chunks. Place in a clean container (such as a mason jar or empty mustard jar) and cover completely with the sherry. Store, covered, in the fridge.
That’s it!
I love this tip so much because I now always have ginger on-hand, and it lends a nice flavor to the sherry – an ingredient I also use fairly often.
And because I’m getting over a cold this week, let me also pass on one of my favorite ways to use fresh ginger – you know, now that YOU’LL always have it at the ready too!
Ginger Lemonade
Equipment
Ingredients
- 2 tablespoons fresh ginger, grated over the large hole side of a box grater
- 2 cups boiling water
- 1 tablespoon honey
- 2 tablespoons fresh lemon juice
- pinch cayenne
Instructions
- Pour the boiling water over the ginger. Cover and let stand for 5-10 minutes. Strain the ginger, and add the remaining ingredients. Drink it as hot as you can stand it.
Nutrition
Here are five great recipes using fresh ginger!
Orange Ginger Cranberry Relish
Tahini Tofu Bowl
10 Comments
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Hi! I'm Sheri!
Welcome to my little corner of the web where you’ll find easy, delicious recipes, the best kitchen hacks and simple tips for turning your home into a clean haven that is free of toxins. So glad you’re here!
Great tip! Does it change the flavor of the ginger at all?
Thanks! I’m sure it does, slightly (sherry being on the milder side) – but as I’m never using the ginger raw I’ve never noticed. If you’re concerned, simply slice off the outer edges before using. Ginger is so dense and fibrous that the sherry doesn’t really penetrate. Let me know what you think!
Love this tip! I use a small cube of ginger when I make vegetable/fruit juices and just like you said, the rest just sits in the drawer until it get thrown away. Thanks for this!
So glad you liked it (and even gladder that I’m not the only one guilty of this!)…..
You can also grate the ginger and freeze it thin and flat in a baggie. Just break off a piece when needed and throw it into your dish!
THAT is a great idea; thanks! 🙂
You can also just freeze the whole piece of ginger and use the micro plane to grate off the amount you need.
Love that (LOVE my microplane!) – thank you! 🙂
These are great tips. I’m lucky enough to have three pots of ginger, so I can dig up a piece when I need it.
Keeping the leftovers in sherry or the freezer will be useful.
This is one of my all time favorites so I’m thrilled that you found it! And lucky you to grow your own ginger! 🙂