Read here how you should store ginger and how you can use leftover ginger in order to throw away less of the healthy food.
For the most Recipes all you need is a thumb-sized piece of ginger. However, ginger bulbs are significantly larger. So what to do with the rest of the ginger? And above all: what should you do with it if you don’t want the ginger to go bad and mold?
Don’t worry, ginger is very easy to store. It is important that you protect it from the sun and moisture. Too much light will dry out the ginger; Wetness makes it rot faster. You can still keep ginger in the refrigerator. You can find out what you have to consider here.
We’ll also tell you how you can create a ginger reserve. If stored correctly, ginger has a long shelf life – and we’re not just talking about itpair Weeks, rather than months. At best, you will become self-sufficient and can harvest your own ginger.
The 7 best ways to store ginger
- 1. Store ginger open
- 2. Store ginger in the refrigerator
- 3. Freeze the ginger
- 4. Dry the ginger
- 5. Pickle the ginger
- 6. Reduce the ginger
- 7. Plant ginger
Three tricks for buying ginger
Before it comes to consuming the ginger, we want to show you how you can reduce the risk of moldy ginger while shopping. In addition, three shopping tricks in advance.
1. Buy little ginger: If, according to the recipe, you hardly need ginger, choose a particularly small tuber in the supermarket. Please don’t go and break off a piece of ginger – the place will close again, but it will become woody. And that is pretty good for other customers.
2. Buy ginger powder: If you rarely cook with ginger and, for once, want to try an Asian recipe with it , you can get dried ginger powder from the spice shelf. It feels like it lasts forever. However, fresh ginger is and remains more intense in taste.
3. Buy intact ginger: Make sure that the ginger skin is tight and silky smooth. Soft spots indicate rot. If the ginger looks wrinkled on the outside, it is usually fibrous and hard on the inside. Then the root is only suitable for ginger tea.
Tip: In order to produce less waste, it is best to choose a ginger root with no knobs on the sides. The ramifications are usually very dry or so small that they disappear when peeled at the latest. Since ginger is weighed in the supermarket and you pay per gram, you can save yourself this waste. By the way: ginger is cheaper in Asian stores.
Store and preserve ginger
How do you store ginger correctly? What do you do with the leftovers? And can you plant ginger yourself? You can get answers to these questions here.
Life-Hack: Ginger doesn’t dry out so quickly if you don’t cut the rhizome (i.e. the rootstock) in the middle, but rather on the thin side parts and use the ends first. When peeling ginger, don’t use a knife, but the back of a small spoon – just scrape off the ginger so as not to accidentally cut away the nutrients right under the peel.
1. Store unpeeled ginger at room temperature
How and where you store your fresh ginger primarily depends on whether the tuber has already been peeled or not. Unpeeled ginger can easily be stored at room temperature – provided it is not midsummer.
To make sure that too much light does not get to the roots, you wrap them in kitchen paper and place them in an airtight box in a shady spot – for example in the pantry. The ginger will last a good week.
Tip: If the ginger gets too warm, it begins to sprout like potatoes that have not been stored properly. Young shoots are no longer dangerous. Simply cut off generously and prepare the ginger as usual.
2. Store peeled ginger in the refrigerator
If the ginger is peeled or cut, it is best stored in the refrigerator. Here, too, you briefly wrap it in kitchen paper. You should moisten the fabric slightly beforehand. This will prevent the ginger from drying out.
Ginger’s greatest enemy in the refrigerator is its high humidity. Therefore you pack the wrapped tuber in a paper or sandwich bag. If the paper is softened by the wet winding, you simply exchange it.
Please do not use plastic bags or cling film. As a result, the ginger can no longer “breathe”, draws water and becomes moldy. If properly packaged, fresh ginger will keep in the refrigerator for a month.
Tip:Of course, you can also store unpeeled ginger in the refrigerator. However, the shell becomes soft quickly, so that peeling is no longer that easy afterwards.
3. Freeze ginger and simply dose
If you want to stock up on ginger for the next six months , it is a good idea to freeze the ginger. Before the tuber goes into the freezer, you peel it and cut the ginger into slices or cubes – depending on how you prefer to use your ginger.
Then you pack the kitchen-ready ginger in freezer bags with zip fasteners. Label with content and date to keep track of things.
Alternatively, freeze the ginger in portions with water in an ice cube mold. The ginger cubes can be infused with hot water in no time and brewed into a delicious tea.
4. Dry the ginger and process it into ginger powder
When packed airtight in a jar or can, dried ginger can be kept for almost two years. This compensates for the comparatively complex drying procedure.
Before you dry ginger, you should first peel it. Except organic ginger. Here it is enough if you wash and dry the tuber thoroughly. Then cut the ginger into thin slices – very easy with a vegetable grater. Note: the thinner the ginger, the faster it dries.
Dry the ginger in the oven: Spread the ginger slices on a baking sheet with baking paper and bake in the oven at a maximum of 100°F – not hotter, otherwise it will lose its aroma. While the ginger dries for several hours, the oven door remains tilted. This is the only way the moisture can escape.
You can tell that the ginger has dried by the fact that when you press your finger, moisture no longer forms and the ginger pieces break. You can use the dried ginger for tea creations. Or you can grind it to powder with a mixer or mortar. Your DIY spice is ready! Fun fact: Dried ginger tastes particularly hot.
Tip: Your ginger dries faster and more energy-efficiently in the automatic dehydrator. It’s also worth it if you want to make your own vegetable or apple chips .
5. Put in ginger and preserve for sushi
Good news for sushi fans: Homemade gari ginger lasts for six months, just like frozen ginger. The reason for this is the vinegar in which the fresh ginger is pickled. Acetic acid has a preservative effect, but also changes the taste.
It’s so easy to insert sushi ginger: Peel the ginger and cut or slice it into thin slices. Sprinkle the ginger slices with salt and leave for an hour. In the meantime, bring the rice vinegar to the boil and dissolve the sugar in it – there are 7 ounces of vinegar and 4 tablespoons of sugar for every 0.9 lb g of ginger.
At the same time, put on a saucepan with water and briefly blanch the salted ginger slices in it. Remove the ginger and mix it with the vinegar syrup. All inFill disinfected jars and store closed with lids in the refrigerator.
6. Reduce or candy the ginger
If you like it sweet, you can boil down the ginger as a syrup. Sugar also has a preservative effect (see jam ) and extends the shelf life of ginger by six months. You can use ginger syrup to refine cocktails, for example – the spicy, sour ginger taste goes well with lemony drinks.
An alternative is candied ginger – probably the most delicious home remedy for coughs . To do this, you boil it down like you would with homemade syrup, then remove the ginger and dry it on a baking sheet.
The fastest way to candy ginger:Cut the peeled ginger into thin strips. Cover in a saucepan with twice the amount of water. Add a few tablespoons of lemon juice and one and a half times the amount of sugar (1/2 lb sugar for 0.4 lb ginger). Bring everything to the boil, then reduce the temperature and stir until the sugar has dissolved. Your ginger syrup would now be ready to be bottled.
For candied ginger, let the ginger-lemon syrup simmer until the liquid has boiled off and the ginger is translucent. Stir so that nothing burns. Now remove the ginger strips and spread them on a baking sheet to dry. You can sprinkle sugar or sesame seeds on top as decoration.
7. Plant ginger and harvest it yourself
A new ginger plant can easily be grown from a cut ginger bulb. The advantage: After a few months, new ginger rhizomes form, which you can harvest and use for cooking. You won’t get fresher ginger anywhere!
Here’s how you can plant ginger: You need a 2 inch piece of ginger. You put it in a water bath overnight. The next day, place the ginger with the cut side down in a flower pot with humus-rich potting soil. Important: build a drainage beforehand with expanded clay so that the water can drain off later.
Cover the ginger with a thin layer of soil (about 1 inch thick). Place the pot on a sunny windowsill and cover the surface of the pot with cling film to imitate tropical climates. Ginger is poured with lime-free water. As soon as the tuber sprouts after a few weeks, you can remove the foil cover.
The ginger can be harvested after around nine months. By the way, the best harvest time is in autumn, when the leaves of the ginger plant turn yellow. The ginger is planted in spring.