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    Home » Recipes » Type » Basics

    Updated: Mar 21, 2023 by Marc · 15 Comments

    Make fresh ginger last

    Learn how to make fresh ginger last forever. A great way to preserve ginger to keep for a long time. Also makes ginger infused vodka.

    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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    1. Fenke says

      March 30, 2008 at 12:16 am

      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.

      Reply
    2. Fenke says

      March 30, 2008 at 7:16 am

      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.

      Reply
    3. Darlene says

      July 22, 2008 at 2:21 pm

      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.

      Reply
    4. Darlene says

      July 22, 2008 at 6:21 pm

      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.

      Reply
    5. Chef Shane says

      August 21, 2008 at 11:37 pm

      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.

      Reply
    6. Chef Shane says

      August 22, 2008 at 3:37 am

      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.

      Reply
    7. Steve2inLA says

      August 24, 2008 at 7:11 pm

      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.

      Reply
    8. Steve2inLA says

      August 24, 2008 at 11:11 pm

      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.

      Reply
    9. Kevin says

      September 16, 2008 at 9:55 am

      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.

      Reply
    10. Kevin says

      September 16, 2008 at 1:55 pm

      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.

      Reply
    11. mina says

      February 04, 2009 at 2:06 pm

      brilliant! there's usually some vodka leftover whenever someone has a party here (i have 6 roommates...) so this will work out perfectly. (:

      Reply
    12. mina says

      February 04, 2009 at 6:06 pm

      brilliant! there's usually some vodka leftover whenever someone has a party here (i have 6 roommates...) so this will work out perfectly. (:

      Reply
    13. twerp says

      April 07, 2015 at 3:30 am

      I have never had success with the sherry, but the vodka is brilliant.

      Reply
    14. Katherine says

      January 08, 2019 at 2:18 am

      I’ve enjoyed the vodka trick but even better is keeping unpeeled root frozen and micro planing it skin and all - works incredibly well (obviously not if seeking small chopped pieces vs grated/paste)

      Reply
      • Marc Matsumoto says

        January 08, 2019 at 10:42 am

        Thanks Katherine, that's another good idea! I'm actually planning to redo this post with several methods of preserving ginger in an upcoming post. Will add the freezing idea as well!

        Reply

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