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:-)
Fenke says
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.
Fenke says
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.
Darlene says
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.
Darlene says
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.
Chef Shane says
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.
Chef Shane says
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.
Steve2inLA says
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.
Steve2inLA says
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.
Kevin says
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.
Kevin says
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.
mina says
brilliant! there’s usually some vodka leftover whenever someone has a party here (i have 6 roommates…) so this will work out perfectly. (:
mina says
brilliant! there’s usually some vodka leftover whenever someone has a party here (i have 6 roommates…) so this will work out perfectly. (:
twerp says
I have never had success with the sherry, but the vodka is brilliant.
Katherine says
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)
Marc Matsumoto says
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!