I love the flavor that fresh ginger lends a dish, but I can never use up ginger before it goes bad. I have come to a compromise. I buy fresh ginger and use it from the refrigerator for a week or two. Then I place it in a Pyrex container and store it in the freezer. It keeps in the freezer for 4 -6 months. Freezing ginger not only reduces waste, but saves money.
One benefit that I have to discovered of frozen ginger is it is easier to grate ginger when frozen. Just peel the outer skin and grate – it will produce a fine grate, without any stringiness when frozen.
A few of my favorite recipes that use grated ginger:
White Ruffy in Ginger Teriyaki Sauce
Orange Ginger Stir-Fry Over Spaghetti Squash Noodles
This post is linked to Frugal Tuesday Tip, Kitchen Tip Tuesday, and Works For Me Wednesday.
I bought some this spring, used a little bit, then broke the rest into pieces and planted them. I now have about ten ginger plants coming up in the greenhouse. I am eager to see how they do as a houseplant, I’m sure they would not do well outside in our climate.
That is a great idea Troy. Please let me know how they do!
I do that, too! I wrap it in plastic wrap for air-tight-ness, then in foil (to keep the plastic from unwrapping in the freezer). It’s a great tip, since I use fresh ginger only occasionally.
I buy fresh ginger always, freezing ginger sounds nice idea, by the way are I am little slow in visiting the blogs like your new look of blog and congrats for .com.
My grandmother taught me this when I was a teenager. I agree it is much easier to grate when it is frozen.
I am using this idea as soon as I quit typing. Love that you shared.
Great tip! I freeze ginger too, but I’ve always peeled and chopped it first and then froze it in 1 Tbsp serving sizes. It never occurred to me that I could freeze it whole.
I like the idead of freezing ginger in premeasured amounts. Your way will definitely speed up prep time on busy nights, thanks for sharing it!