Fresh ginger is great, but it’s something I don’t use all the time and it usually goes bad or dries out by the time I want to use it again. Since I almost always use it in cooked food, I’ve found a good way to preserve it.
Just peel and cut up the ginger, put it in a tupperware and cover it with vodka. It will keep in the fridge forever. When you cook it the alcohol burns off so you can’t tell the difference and you also get some ginger infused vodka out of it that you can use for cooking or for drinking:-)
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hey..found your blog on tastespotting (one of my addictions). this non recipe is really great. i always wondered how to preserve ginger in a simple way.
nice blog.
In Hawaii, fresh ginger is readily available. I usually break off a small piece (about twice as much as I need), I then make a cup of ginger chai. When I lived in North Carolina, I would buy several large pieces and put them in a large pot in my sunroom. I would harvest as needed.
Hi Marc,
great blog.
FANTASTIC to see someone with a chef’s philosphy – inspiration not dogma.
I HATE pedantic recipes, – it doesn’t assist understanding of taste or quality ponts – and it really is refreshing to see this style of foodie blog online.
Well done.
Vodka is an interesting choice. I’ve always preserved mine in Xiao Xing Wine or dry sherry. Keeps forever and you can use the sherry in sauces and marinades.
I’d be concerned that the vodka would draw the flavor out of the ginger, making the vodka taste great, but leaving the ginger itself a little lackluster.
brilliant! there’s usually some vodka leftover whenever someone has a party here (i have 6 roommates…) so this will work out perfectly. (:
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