Fresh Root Ginger

kabie

thanks everyone. I'm going to try to use some up over the weekend and then freeze the rest. People are saying it can be grated from frozen so I'm guessing I have to peel it before I freeze it? I'm also going to have a bash at growing some.

Curry_Queen

I never peel mine before freezing and often grate it with skin on as this just peels away on it's own anyway. If you don't want to do that it's very easy to peel whilst still frozen anyway. I tend to break it into thumb sized chunks before freezing though so I don't have to try cutting through it frozen to take a piece off

aurorahelios

Growing it is a great way to store it for future use with the added bonus of getting more. It needs a quite a dry sandy soil and don't be tempted to water it very often. when you want some just dig it up take what you need then replant the rest.

rjrog77

You could always try crystallising it with sugar and turning it into a Christmas gift for somebody, don't know how that's done, mind.

kabie

I did think about that, but it'd only be to do a small amount: my mum likes it but I can't stand the stuff. It's fine in things but not on its own.

rjrog77

kabie wrote:

I did think about that, but it'd only be to do a small amount: my mum likes it but I can't stand the stuff. It's fine in things but not on its own.

Crystallised ginger dipped in (plain) chocolate is bloomin lovely, and draws the sting of the ginger slightly.

Alison_B

I bought a load of fresh ginger but am not going to use it at the moment. What do I need to do with it (or add to it) to be able to keep it for another time - i.e. freezing or other kind of preserving.

Many thanks.

Pink.

Hi Alison,

There's a recent thread on root ginger here. I'll merge your thread into it shortly.

Pink

GreenFingers_2

Ginger kept in a paper bag in the fridge will last for ages and ages. It can also be frozen for several months. The site below gives some additional information.

http://www.ochef.com/478.htm

The next site gives lots of great information about storing and keeping various food items. Click on number 24 for the storing of Ginger.

http://www.produceoasis.com/TipOTDay_folder/TipArchive.html

Hope this helps

Yoga_Girl

Garlic & Ginger Pickle

3 bulbs garlic, peeled & finely chopped
3 tbsp fresh ginger, grated
140 ml (1/4 pint) + 2 tbsp cider vinegar
1 tbsp brown sugar

Boil the vinegar and brown sugar together, then add the garlic & ginger.
Bring back to the boil then remove from the heat and spoon into a sterilised jar.
Serve in small doses as a condiment to a cooked meal or thinly spread on a sandwhich (eg with a salad sandwhich).

Must admit that I havn't got round to making this yet but I will one day as I love both garlic & ginger.