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You are here: Home / Recipes and Cooking Tips / How to Freeze Raw Ginger Root

How to Freeze Raw Ginger Root

March 20, 2016 by Alea Milham 15 Comments

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How to Freeze Raw Ginger Root - You can freeze fresh ginger to prevent it from going bad. Frozen ginger keeps in the freezer for up to 6 months. You can grate it while frozen and add the grated ginger directly to recipes.

In my cookbook Prep-Ahead Meals from Scratch, I share money saving tips and easy cooking hacks as well as over 100 recipes. This tip for freezing raw ginger root prevents food waste and makes it easier to grate fresh ginger.

How to Freeze Raw Ginger Root - You can freeze fresh ginger to prevent it from going bad. Frozen ginger keeps in the freezer for up to 6 months.

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 the first week. Then I place it in a lidded container or a resealable freezer bag. Then I store the ginger root in the freezer.

How to Freeze Raw Ginger Root

Place ginger root in a sealable freezer bag. Remove as much air as possible when sealing the bag. Store in the freezer until needed for a recipe.

If you wish to place the ginger root in a lidded container instead of a plastic bag, wrap the cut portion of the ginger with plastic wrap to prevent ice from forming on the open flesh of the ginger root.

When a recipe calls for fresh ginger, I pull the frozen ginger out of the freezer, and while still FROZEN, remove a bit of skin, and grate the needed amount. Then I place the ginger root back in the container and place it back in the freezer immediately.

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 of the stringiness when frozen.

Raw ginger root can keep in the freezer for 4 -6 months, but I usually use mine up within 3 months. Freezing ginger not only reduces waste, but saves money. It also means that I always have ginger on hand to use in recipes – no need to run to the store for one ingredient!

A few of the recipe that call for fresh ginger from my cookbook Prep-Ahead Meals from Scratch:

  • Asian Chicken and Rice Soup (page 23)
  • Asian Chicken Pasta Salad (page 19)
  • Mango Glazed Chicken and Vegetables (page 36)
  • Asian Pork and Vegetable Frittata (page 58)
  • Thai Pulled Pork Wraps (page 74)
  • Mongolian Beef Meatballs (page 108)
  • Apricot Glazed Meatballs (page 111)
  • Garlic-Ginger Green Beans (page 159)
  • Orange ginger Snap Peas (page 174)
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About Alea Milham

Alea Milham is the owner of Premeditated Leftovers and the author of Prep-Ahead Meals from Scatch. She shares her tips for saving money and time while reducing waste in her home. Her favorite hobby, gardening, is a frugal source of organic produce for her recipes. She believes it is possible to live fully and eat well while spending less.

Comments

  1. Noel says

    March 10, 2020 at 7:31 pm

    Oh! and don’t refrigerate.

    Reply
  2. Noel Cielo says

    March 10, 2020 at 7:29 pm

    I live in Hawaii, and use fresh ginger every day. It makes an excellent tea, with peppermint, added lemon and honey. Especially good on cold nights. I put in my hydroflask, to have hot liquid first thing in the morning.
    If if gets old, I plop it in my garden spot. 🙂

    Reply
  3. Mary J says

    November 29, 2019 at 9:22 am

    Does anybody have hints for freezing garlic? I always forget about the whole bulb.
    Thanks.

    Reply
    • Noel says

      March 10, 2020 at 7:33 pm

      I put cloves in a glass jar, cover with good quality RAW organic, honey, cover/but not airtight… I use a coffee filter and rubber band…. let it sit and ferment… delicious just like that, If you are a garlic and honey lover like me, or use in marinades, dressings etc..

      Reply
    • Wendy says

      March 25, 2020 at 12:21 pm

      Next time you have the oven on ,bake whole heads of garlic and then you can freeze them.

      Reply
  4. Kendra aka The Meanest Momma says

    June 29, 2011 at 3:05 am

    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.

    Reply
    • Alea says

      June 29, 2011 at 8:25 am

      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!

      Reply
  5. Julia in West Des Moines, IA says

    June 27, 2011 at 9:09 pm

    I am using this idea as soon as I quit typing. Love that you shared.

    Reply
  6. Jenn says

    June 27, 2011 at 3:00 pm

    My grandmother taught me this when I was a teenager. I agree it is much easier to grate when it is frozen.

    Reply
  7. Swathi says

    June 27, 2011 at 2:42 pm

    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.

    Reply
  8. Melissa says

    June 27, 2011 at 1:28 pm

    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.

    Reply
    • Amy says

      June 10, 2015 at 1:10 pm

      I should try foil. I keep mine in a ziploc and after a month or two it’s coated in ice and the ginger is kinda squishy from the water all migrating to the outside. Frozen ginger is definitely easier to grate, though!

      Reply
  9. Troy says

    June 27, 2011 at 12:44 pm

    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.

    Reply
    • Alea says

      June 27, 2011 at 1:21 pm

      That is a great idea Troy. Please let me know how they do!

      Reply
      • Diane says

        May 2, 2020 at 1:36 pm

        My son-in-law planted some about 12 years ago. The green tops die back each fall & returns late spring. Plantt the root by laying it on top of the soil & cover with mulch. Always frsh ginger! We are in n. Florida with our lowest temps occasionally in the low teens.

        Reply

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Welcome. I'm Alea!

On Premeditated Leftovers I share simple recipes made with whole foods, practical shopping tips, time saving techniques, and meal planning strategies. I also share tips for minimizing food waste, so more of the food that is purchased ends up on the table.

While volunteering as a budget counselor, I realized that food is the element of most people’s budgets where they have the greatest control. I set out to develop low-cost recipes from scratch to prove it’s possible to create delicious meals on a limited budget. Eating well while spending less is about more than just creating recipes using inexpensive ingredients; it’s about creatively combining ingredients so you don’t feel deprived and are inspired to stick to your budget.

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