# What to do with a sack full of ginger root? **URL:** \ **Category:** Cafe Society\ **Created:** [November 21, 2004, 6:02am UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927 "2004-11-21T06:02:53Z")\ **Posts on this page:** 11\ **Page:** 1
**Author:** ![Cat\_Fight](https://avatars.discourse-cdn.com/v4/letter/c/90ced4/32.png) [@Cat\_Fight](https://boards.straightdope.com/u/Cat_Fight)\ **Post date:** [November 21, 2004, 6:02am UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927/1 "2004-11-21T06:02:53Z")
I have about 20 medium-sized ginger roots in my possession, and no idea what to do with them. I use fresh ginger all the time when I cook, but not that much. Anyone have ginger heavy recipes, especially for the holidays? I guess I could freeze them, as I sometimes do- I was thinking of peeling+shredding before freezing- has anyone tried that before? What’s the freezer life? ---
**Author:** ![Yllaria](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/yllaria/32/3452_2.png) [@Yllaria](https://boards.straightdope.com/u/Yllaria)\ **Post date:** [November 21, 2004, 7:42am UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927/2 "2004-11-21T07:42:01Z")
Recipe from the Middle Ages: Pickled Ginger peel ginger and cut into matchstick pieces pour in warm wine to cover, cover with a cloth and steep for a day pour off wine, draining well pack in a jar, add honey to cover This will keep for a long time in the fridge. If the recipes you use can handle a little added sweetness, this is a great way to store the ginger. Traditionally, the pickled ginger was sprinkled over stewed pears (the wine can be used for stewing them, if it’s available). Also, The Joy of Cooking has a recipe for candied ginger. That keeps well and can be used in many recipes. ---
**Author:** ![ouryL](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/ouryl/32/6067_2.png) [@ouryL](https://boards.straightdope.com/u/ouryL)\ **Post date:** [November 21, 2004, 7:44am UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927/3 "2004-11-21T07:44:07Z")
> [@Cat Fight](#): > > I have about 20 medium-sized ginger roots in my possession, and no idea what to do with them. I use fresh ginger all the time when I cook, but not that much. Anyone have ginger heavy recipes, especially for the holidays? I guess I could freeze them, as I sometimes do- I was thinking of peeling+shredding before freezing- has anyone tried that before? What’s the freezer life? Since I almost invariably grate my ginger, unless I want some to eat with sashimi, sushi, or cold tofu, I freeze them. The grate easier that way. You may also pickle them too. ---
**Author:** ![Qadgop\_the\_Mercotan](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/qadgop_the_mercotan/32/83_2.png) [@Qadgop\_the\_Mercotan](https://boards.straightdope.com/u/Qadgop_the_Mercotan)\ **Post date:** [November 21, 2004, 3:47pm UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927/4 "2004-11-21T15:47:34Z")
Make Ginger beer! [non-carbonated](http://www.jamaicans.com/cooking/beverages/gingerbeer.shtml) [carbonated](http://www.recipesource.com/side-dishes/beverages/alcohol/01/rec0110.html) ---
**Author:** ![Evil\_Captor](https://avatars.discourse-cdn.com/v4/letter/e/f17d59/32.png) [@Evil\_Captor](https://boards.straightdope.com/u/Evil_Captor)\ **Post date:** [November 21, 2004, 4:00pm UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927/5 "2004-11-21T16:00:18Z")
Have you considered tying it up and gloating over it? Perhaps telling it of your plans for it? ---
**Author:** ![Tapioca\_Dextrin](https://avatars.discourse-cdn.com/v4/letter/t/3d9bf3/32.png) [@Tapioca\_Dextrin](https://boards.straightdope.com/u/Tapioca_Dextrin)\ **Post date:** [November 21, 2004, 4:05pm UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927/6 "2004-11-21T16:05:09Z")
[Ginger Jam](http://www.recipegoldmine.com/microwave/micro16.html)! ---
**Author:** ![betenoir](https://avatars.discourse-cdn.com/v4/letter/b/258eb7/32.png) [@betenoir](https://boards.straightdope.com/u/betenoir)\ **Post date:** [November 21, 2004, 5:16pm UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927/7 "2004-11-21T17:16:11Z")
Well there’s always this : [http://en.wikipedia.org/wiki/Figging](http://en.wikipedia.org/wiki/Figging) ---
**Author:** ![ccwaterback](https://avatars.discourse-cdn.com/v4/letter/c/df705f/32.png) [@ccwaterback](https://boards.straightdope.com/u/ccwaterback)\ **Post date:** [November 21, 2004, 8:34pm UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927/8 "2004-11-21T20:34:36Z")
Take it to your nearest Asian market and sell it to a vendor. ---
**Author:** ![Cat\_Fight](https://avatars.discourse-cdn.com/v4/letter/c/90ced4/32.png) [@Cat\_Fight](https://boards.straightdope.com/u/Cat_Fight)\ **Post date:** [November 22, 2004, 12:17am UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927/9 "2004-11-22T00:17:43Z")
I’ve finally decided on freezing a few pieces for future use (the lazy part) and making [crystallized ginger](http://www.recipegoldmine.com/microwave/micro16.html) (the incredibly time-consuming part) with the rest, though that ginger beer looks damn good. Oh, and I’ll obviously be setting aside a piece or two for figging. Naturally. ---
**Author:** ![BurnMeUp](https://avatars.discourse-cdn.com/v4/letter/b/91b2a8/32.png) [@BurnMeUp](https://boards.straightdope.com/u/BurnMeUp)\ **Post date:** [November 22, 2004, 10:57pm UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927/10 "2004-11-22T22:57:42Z")
somehwere I have a recipe from a gourmet magazine for a Ginger drink. It’s very spicy. Bacially made with a metric ass ton of ginger and hot water and a few other things, boiled, steeped and then drained. It looks about the color of lemonaide when it’s done. Pretty good says I. If you want I can look for it. ---
**Author:** ![melondeca](https://avatars.discourse-cdn.com/v4/letter/m/b5a626/32.png) [@melondeca](https://boards.straightdope.com/u/melondeca)\ **Post date:** [November 22, 2004, 11:22pm UTC](https://boards.straightdope.com/t/what-to-do-with-a-sack-full-of-ginger-root/275927/11 "2004-11-22T23:22:04Z")
I remember at some point in time I ate candied ginger but I’ll be damned if I can remember how it was made or even where to find a recipe for it.