I love fresh ginger - I like to make sure I have it on hand at all times. I use it for baking, cooking and drinks. :D

But you know how you tend to buy it, forget about it, and then find it dehrydated, slightly moldy and shriveled two months later in the crisper drawer? Well, NO LONGER! 

I've got a much better and way to store fresh ginger now. Plus, I'll show you how to peel fresh ginger really easily.

Step 1: What You Need:

  • a piece of ginger
  • a spoon
  • a paring knife
  • a ziploc bag
  • a freezer
Not too taxing. BAM
Thanks for these very clear and helpful tips. I love all this raw ginger I just bought, but have been super worried it might go moldy. Thanks a bunch for saving my ginger! ??
<p>From across the pond in the UK thanks for this. I love ginger and use a lot of it and bought a huge chun yesterday. Now prepared and freezing it's head off!</p>
<p>thanks! a lot! so thoughtful and practical. will follow your instructions and spread the good word to my mom as well :-)</p>
<p>thanks! a lot! so thoughtful and practical. will follow your instructions and spread the good word to my mom as well :-)</p>
<p>I was so ready to be a nay-sayer... a spoon? I had my trusty paring knife all ready to go. But I didn't need it! This technique worked great! I can't thank you enough. No more limp, moldy ginger for me.</p>
<p>Oh my this is amazing I have just peeled a big chunk of ginger and no arm ache, thank you </p>
<p>You really don't need to peel it. I freeze mine in knobs after cleaning up the dried parts, then just run them over a microplane when I'm ready to use them. I also wrap each knob in a small piece of handkerchief to prevent freezer burn. </p>
I love it! I did this and I am glad that I will never again be in need of ginger! Plus, I won't have to waste it anymore, I never use it before it goes bad.<br>I was taught by a chef to use the dull edge of a knife to peel ginger, but I like your way of using a spoon much better! Much safer!
Or at least the history of the kitchen!!! ;0) <br>
Thanks for sharing!
Is the peeling help preserve it longer? You'd think with the skin it might last longer, no? <br> <br>Unless it has white fungus growing on it, the ginger in my fridge tastes/juices fine, despite looking quite shriveled from being in there over a month! <br>
Tell me, where did you get that apron? I really NEED one!
Awesome! I've been struggling with having fresh ginger on hand. This will be very helpful. Do you know about how long it will last in the freezer?
Somebody told me a shortcut once. I just keep it in a bag in the freezer and grate it with the skin when it is still frozen. Works for me. You can keep ginger that way &quot;indefinitely&quot; plus you get some extra fiber which you don't even notice in most recipes (well drinks and clear soups might be an exception).
<strong>Good Post! We've been doing this for years and I'd like to add that grating frozen ginger is a bonus. It grates easily and you don't get all those strings, It also thaws quickly so within 20 minutes can easily be sliced.</strong>
Excellent, thank you.
Thanks for the spoon peeling idea! <br>For storage, you can also keep peeled ginger under white vinegar in the fridge... keeps for months (possibly years, but mine gets eaten too soon to know) And there is a bonus of pink ginger flavored vinegar to use whenever a little extra zip is wanted. A jar with a plastic lid works best so the vinegar doesn't corrode it.
peeled ginger + white vinegar . .. cool! I wonder if more complex flavors might evolve were the vinegar either apple-type or with other herbs .. Not for the resulting 'easier to use ginger' but rather for a more interesting vinegar (which is an essential ingredient for Asian cooking ... Think: hot and sour soup!) <br> <br>Thanks for this great instructable too and for your 'mod' ... <br>'Keeping the Sharing Alive' .. <br> <br>
I've been a cook for many years, this is one of my favorite tricks as well! Also a reason why a spoon made a place among my knives in my knife bag! <br>It works sooo amazingly well :)
Could you grate before freezing, then you can simply add a pinch whenever you need to?
It tends to clump together pretty badly, honestly. But I bet you could do it with a lot of patience. <br /> <br />I think if you grated it, spread it out on parchment paper and put it in the freezer and let it freeze like that, you could put it in a container after and have smaller lumps. :)
Oh, you could grate it into LN2 on an ice cewam night?
Great tip. Thanks!

About This Instructable




Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
More by jessyratfink:How to Adjust to High Altitudes  Embroidered Flowers With French Knot Centers no chill sugar cookie recipe 
Add instructable to: