Are you sick of throwing away shrivelled up ginger root? Freeze it instead.
I came across this tip a couple of years ago, and it transformed my use of ginger.
I used to buy fresh ginger for recipes, and then later throw away the remains in a very sad state. I also always found it difficult to grate up in the fresh state as it’s rather stringy.
There are a bunch of websites out there talking about freezing ginger, but none seem to do it exactly like I do. If you prefer their methods though, go for it!
Since I started doing this, I use ginger a lot more, as it’s always there ready to use.
Freezing the ginger:
• Cut the ginger into large chunks that are reasonably straight and peelable
• Peel the ginger with a vegetable peeler.
• Put the chunks into a small snaplock bag
• Squeeze out the air, seal it and throw it into the freezer
Using the ginger:
• Take a chunk out of the freezer
• Grate off however much you need
• I like a microplane grater, but a regular grater will do
• Put the rest back into the freezer
Why am I telling you this today?
Because tomorrow I want to share a recipe using ginger, and I want this tip to be handy for you!
See you then!
PS - the same process works just as well for fresh turmeric, so my bag in the freezer usually has a bit of each.
Thanks for reading.
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