I just went to Grocery Outlet and got lots 'o stuff. (5 bags of general groceries for $30.)
One thing was a large bunch(?) of ginger root. I’ll use about a tablespoonful for balsamic vingrette. How should I store the rest? It’s about a cup size.
In the past, I’ve stored it in the cupboard, but, it started to grow. I’d like to keep it for as long as possible.
Thanks.
I tried freezing it. When I thawed it later, it was mushy.
I’d put her right next to Mary Ann.
mmm
And if you keep it in your refrigerator’s veggie bin, it’ll get moldy. I’m wondering whether it can be sauteed, then frozen.
I keep mine in the freezer, and grate it while it’s still frozen, using a Microplane. Works great, lasts for months, and tastes wonderful.
Keep it in the freezer. When you need some, take it out, grate whatever you need and put it back.
I do this with ginger root and habanero and Scotch Bonnet peppers (that I grow myself.) Freeze it while still fresh and raw, it will last a year or more without losing taste or potency. Freezing it in a ziplock bag is more likely to make it go mushy; leave it unbagged.
Third freezing it and using it frozen. I’ve never tried defrosting it, I either grate it or hack off as much as I need and chop it as soon as it’s soft enough to get a knife through. I just throw it into the freezer, no bag or anything. It retains its flavour really well, even when it’s had to be released after becoming encased in the ice that you really should have defrosted off the freezer a year ago…
Like the others, I freeze it. But I wrap it tightly in a paper towel. It keeps the frost off while still allowing it to breathe.
Just a paper towel? No plastic? Doesn’t it desicate?
Same here. Actually prefer it frozen, as it’s easier to grate up.
I KNOW THE ANSWER!
Well, I know my family’s answer. My mom learned it from a Chinese cooking class.
You put the remaining ginger root in a jar full of cooking sherry, and put that in the fridge.
The end.
I keep it in the refrigerator in a plastic bag. It rarely goes bad before I use it up.
I must cook with it a* lot* more than you guys.
Depends on how much you buy, I guess!
I can ditto the grating of the frozen ginger, and the using it all up quickly mode – I make a tea out of grated ginger, and drink it by the gallon.
Anyway, another way I keep ginger is to peel, slice, and cook it with sugar and water into a thick syrup. If your recipe calls for sugar (and at least some Asian dishes do) you can just use it direct, and the ginger syrup can be used for deserts or to sweeten tea.
I tried once making sushi ginger, slicing it very thin and packing it in vinegar, with a touch of grape juice to make it pink. Its a little too strong 'tho.
Do you think diluting the vinegar with water would work? Maybe Sattua’s suggestion of sherry vinegar is the answer.
Do you sweeten the tea? Do you use boiling water? o you strain out the grated ginger upon serving?
My husband would really like it, I think, but I’d like to prepare it correctly.
Probably so.
Just curious . . . how did you store it, and how much did it grow? (I might do a little experimentation with this.)
I’ve tried growing it when it sprouts, as well as taro and lotus from “Bubba’s Oriental Grocery”.
It was in a paper bag. I was very excited to see what it would do. I put it into a a small pot on a sunny kitchen window. It grew to a little over a foot tall. I planted it in the early fall. In December, hubby burned something and opened the window. left it open all night. In the morning, it was gray and wilty. 
The bunch I got yesterday has a sprout too. I cut it off and put it in a shallow dish of water. I’ll plant it in a couple days, when I get some fresh soil.
Curious about those of you who freeze and grate: do you remove the skin before you grate it? Or do you grate the whole thing and use it skin and all? I love ginger and have worried about what to do with storage myself.