Fresh ginger root
Ginger root is a versatile rhizome used extensively in Asian cooking and as a natural remedy for nausea, indigestion and morning and travel sickness. American cooks value it for its fresh, light spiciness and the authenticity it brings to dishes. Its tangy flavor means small amounts make a big impact, and cooks often struggle with its long-term storage. Freezing has generated controversy; many people report that frozen ginger becomes spongy and unusable. You can try several other methods for storing ginger root.
Instructions
Vodka or Dry Sherry
1. Choose firm, almost hard ginger with unwrinkled skin that possesses a strong gingery aroma. Peel ginger root with paring knife or kitchen peeler.
2. Place whole, peeled ginger root in glass jar with screw-top lid.
3. Cover ginger root with either ginger-flavored vodka or dry sherry. Note that the dry sherry may dilute the taste of the ginger. Ginger stored in vodka will retain the purest ginger flavor.
4. Screw lid tightly on jar. Store in refrigerator indefinitely.
Refrigeration
5. Choose firm, almost hard ginger with unwrinkled skin that possesses a strong gingery aroma. Dry ginger root thoroughly to avoid mold.
6. Place the unpeeled, unwrapped ginger root in a zipper bag. Do not wrap it in paper towels, plastic wrap or anything else as that would cause the root to wrinkle or become moldy.
7. Store for up to eight weeks.
Soil
8. Purchase a firm, wrinkle-free ginger root from your grocery store or nursery.
9. Fill a well-draining pot with equal parts loam, sand, peat moss and compost. Place the unpeeled ginger root in the middle of the pot and cover with soil mixture.
10. Place the pot in a warm, moist area with partial sunlight. During warm months move pot to a semi-shaded location outside.
11. Pull the plant from pot to harvest. Cut amount of ginger root needed and replant the rest.
Tags: ginger root, ginger root, almost hard, almost hard ginger, Choose firm, Choose firm almost, firm almost