Ethan Clarke
Ginger is a versatile ingredient used in both savoury and sweet dishes. It is also used for medicinal purposes. When stored properly, ginger can last for a long time. If you're looking for ways to store ginger without using plastic, there are several options. You can store unpeeled ginger in a cool, dark place, such as on your kitchen counter, for up to 10 days. Another option is to store it in a brown paper bag in the refrigerator, which will keep it fresh for about a week. You can also preserve peeled ginger by submerging it in a neutral alcohol like vodka or sherry, or by pickling it. If you're looking for longer-term storage, freezing ginger in a freezer-safe container or bag is a great option, and it can last for up to five months.
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What You'll Learn
Store in an airtight container in the fridge
If you're planning on storing ginger in the refrigerator, it's best to keep it unpeeled. Peeled ginger has a shorter shelf life as it's exposed to oxygen.
To store ginger in an airtight container in the fridge, first, make sure the ginger is unpeeled. Then, place the ginger in the container, removing as much air as possible. Place the container in the crisper drawer in your refrigerator. This method will help keep the ginger fresh for at least a month.
If you're storing peeled ginger, it's best to wrap it tightly in plastic wrap and then place it in the crisper drawer. Stored this way, peeled ginger will stay fresh for about two to three weeks. However, it's always a good idea to inspect it for mould before use.
Minced ginger can be stored in an airtight container in the fridge for about a week. The sooner you use it, the better.
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Freeze ginger in a freezer bag
Freezing ginger is a great way to preserve its flavour and potency. It's also incredibly simple to do.
Firstly, you'll want to decide whether to peel the ginger before freezing it. This is entirely up to you, as there isn't a discernible difference between eating ginger with or without the skin. However, if you're concerned about texture, or you plan on peeling it before using it anyway, you may want to peel it beforehand.
Next, cut the ginger into smaller sections or grate it. If you know you will need pieces of a specific size for cooking, it is best to cut the ginger up before freezing it. Grating the ginger beforehand is also an option, as it will be easier to grate before it is frozen.
Then, place the ginger in a freezer bag. If you are using peeled ginger, wrap it tightly in plastic wrap before placing it in the bag. Press out most of the air from the bag and seal it. Label the bag with the contents, date, and amount (either by weight or measurement by inches) so you can easily identify it later on.
Finally, place the freezer bag in the crisper drawer of your freezer. Frozen ginger can last for up to 3 to 4 months, or even 6 months if you plan on using it within that time frame. When you need to use the ginger, simply grate the amount you need and return the rest of the root to the freezer. There is no need to thaw it first.
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Store in a cool, dark place
If you're looking to store ginger without plastic, storing it in a cool, dark place is a good option. This method is best for those who plan to use the entire ginger root within a few days.
To store ginger in a cool, dark place, keep the ginger unpeeled and place it in a paper bag. Then, store the bagged ginger in a cool, dark place, such as on your kitchen counter, away from sunlight. The ginger should be stored in a place with good ventilation and low humidity to prevent it from spoiling. You can also store unpeeled ginger loose at room temperature, away from direct sunlight, in a well-ventilated area.
Storing ginger in a cool, dark place can help extend its shelf life by a few days. However, it is important to note that this storage method may not keep ginger fresh for as long as storing it in the refrigerator or freezer. If you're looking for longer-term storage options, consider storing your ginger in the refrigerator or freezer, either in an airtight container or a freezer bag.
Additionally, when storing ginger in a cool, dark place, it's important to regularly check the ginger for any signs of spoilage, such as mould or soft spots. If you notice any spoilage, be sure to discard the affected portions of the ginger root.
Overall, storing ginger in a cool, dark place is a simple and effective way to keep your ginger fresh for a few days without the use of plastic.
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Submerge in alcohol
If you want to store ginger without plastic, submerging it in alcohol is a great option. This method is simple and effective, and it has the added bonus of infusing your alcohol with a delightful ginger flavour – perfect for cocktails!
To store ginger in alcohol, start by selecting a clean glass jar or bottle with a tight-fitting lid. You'll need enough ginger to fill your container, so choose plump pieces with tight, shiny skin. Fresh, young ginger is best, as it will be juicy and tender without a lot of fibrous strings, making it easier to grate when you're ready to use it. Using a sharp paring knife, carefully peel the ginger and cut it into rough 1-inch pieces.
Next, pack the ginger into your jar or bottle, leaving about a ½-inch gap at the top. You may need to shake and arrange the pieces to get them to fit snugly. Once your ginger is in the jar, simply pour your chosen alcohol over it, ensuring that the ginger is completely submerged. A neutral alcohol like vodka works well, but you can also use rum, gin, or any other spirit of your choice.
Once your ginger is submerged, screw on the lid and store your jar in a cool spot, away from direct sunlight. The alcohol will protect the ginger from the deteriorating effects of oxidation, and the flavour will actually improve over time. In fact, it's recommended that you let the ginger infuse for at least 2-3 weeks before using it. When you're ready to use a piece of ginger, simply fish it out with a clean utensil and grate it into your dish. The ginger will soften over time, but the flavour will remain intact. And don't worry about the alcohol flavouring your food – it will burn off during cooking.
With this method, you'll have a constant supply of fresh ginger and a delicious, ginger-infused alcohol to enjoy. Just remember to toss the ginger if the alcohol starts to look cloudy, as this may indicate the presence of mould or bacteria.
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Pickle it
Pickling ginger is a great way to store it without using plastic. Pickled ginger is called gari or amazu shoga in Japanese and is often served with sushi or sashimi. It's a flavour booster and can be used in many ways.
To make your own pickled ginger, start by rinsing the ginger to remove any dirt. Young ginger is preferred for pickling as it has a thin skin, tender flesh, and a milder flavour. However, mature ginger can also be used and will result in pink pickled ginger. If using mature ginger, it should be lightly cooked or quickly cured with salt before pickling. Next, use a small spoon to scrape the skin off the ginger. Thinly slice the ginger using a mandoline or a knife. The thinner the slices, the better, as they will absorb more of the brine.
Once sliced, sprinkle the ginger with kosher salt and let it sit for at least 30 minutes. The salt will help soften the ginger and reduce its heat. After 30 minutes, rinse the salt off the ginger and prepare the pickling brine. Combine vinegar, water, and sugar in a small saucepan over high heat and bring to a boil, stirring to dissolve the sugar. For a more authentic flavour, use rice wine vinegar, which is less acidic and has a delicate flavour. Caster or superfine sugar is ideal for the brine, but regular granulated sugar can also be used.
Pour the brine over the ginger in a clean glass jar, filling it to within half an inch of the top. Gently tap the jar against the counter a few times to remove any air bubbles and top off with more brine if necessary. Seal the jar tightly and let it cool to room temperature. Store the pickled ginger in the refrigerator for up to two months. The flavour will improve as it ages, so try to wait at least 48 hours before opening the jar.
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Frequently asked questions
Store unpeeled ginger in a cool, dark place like a kitchen counter or a brown paper bag in the refrigerator. It will stay fresh for up to 10 days.
Place the unpeeled ginger root in a glass jar filled with equal parts vinegar, sugar, and water. Store the pickled ginger in the refrigerator for up to two months.
Wash and dry the ginger root and place it in a freezer-friendly container. Store it in the freezer and it will last for about five months.
