You have bought a large piece of ginger and have to realize that the aromatic, spicy bulb cannot be used up within a few days? Then simply preserve the spice and preserve the taste for a long time.
How to preserve ginger?
Preserving ginger can be done by drying, freezing or soaking in vinegar. Dried ginger lasts for a long time in an airtight container, frozen ginger lasts up to a year and pickled ginger (gari) in rice vinegar lasts for around six months if stored in a cool, dark place.
Store ginger correctly
Intact rhizomes will last for several weeks in a cool place outside the refrigerator. To do this, wrap the root in a slightly damp paper towel.
If the tuber is damaged, it dries quickly and becomes increasingly sharp. Then preserve the ginger promptly so that the pleasant aroma is retained.
Preservation methods for longer shelf life
Although fresh ginger is available all year round, it would be a shame to throw away cut bulbs. The spice can be preserved easily and quickly,
Drying ginger
- Peel the ginger and cut it into very fine strips.
- Spread on a rack covered with baking paper.
- Place in a dark, airy place and turn daily until the spice has dried.
Alternatively, you can dry ginger at 40 degrees in the oven or a dehydrator.
Freeze ginger
The roots can be easily stored in the freezer and last up to a year.
- Peel and finely grate the ginger.
- Pour into an ice cube maker in portions and fill with a little water.
- You can add the frozen ginger cubes directly to the food.
Alternatively, you can freeze the spice in thin plates. Put the grated ginger in a freezer bag and smooth everything out. If necessary, break off a small piece and add it to the food.
How to pickle ginger
Gari is an essential accompaniment to sushi that you can make yourself:
- Peel the ginger and cut into fine slices.
- Spread on a board and sprinkle with s alt.
- Let it steep for about an hour.
- Blanch the ginger briefly in hot water.
- Pour into small glasses.
- Pour rice vinegar into a pot and add two tablespoons of sugar for every 100 ml.
- Bring to the boil and pour hot over the ginger.
- Close immediately.
The pickled ginger will last for about half a year if stored in a cool, dark place.
Tip
You can make a super he althy thirst quencher from excess ginger. Cut a thumb-sized piece of ginger into thin slices per cup and pour boiling water over it. Let it steep for ten minutes and enjoy slightly sweetened.
