September 10, 2011 Tip: Fresh Ginger for One
Fresh ginger can add a serious shot of flavor to peanut sauces, stir-fries, curries, marinades, or dressings. However, it’s one of those seasonings that can be a bit of a pain to store since it can become moldy quite quickly. Or just dried out and hard to deal with.
Solution: Grate the ginger, pack in a jar, and cover with rice vinegar. Refrigerate, and use within about 4 weeks.
Rice vinegar acts as a preservative and most savory recipes calling for ginger can tolerate a few extra drops of it. White wine or cider vinegar could also be used, but I do prefer the rice vinegar for its mild flavor.
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- 3 comments
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nrhatch
said
Good tip ~ it adds the perfect zing to stir fries, curries, and peanut sauce.
I have frozen it successfully as well:
http://www.gourmetsleuth.com/Articles/Exotic-Herbs-Spices-and-Salts-639/ginger.aspx
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GroundCherry
said
Yes, freezing works too, but it’s more of a challenge to freeze it when you’re cooking for one since you often only need a teaspoon, or even less, where you might use a tablespoon in a recipe for four to six. Soaking it in sake, vermouth, or mirin are also an option.
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Heidi
said
Ginger freezes beautifully – just use a grater to produce whatever amount you need.