4 Ways to Preserve Fresh Ginger

Although often referred to as ginger root, ginger comes from the rhizome (underground stem) of Zingiber officinale, a tropical flowering plant from the same family as cardamom and turmeric. The sharp bite of raw fresh ginger comes from gingerol, an aromatic compound that transforms into the sweeter zingerone when heated or dried, making ginger an especially versatile ingredient. Many cuisines, such as those of Southeast Asia and India, use ginger to make savory and sweet dishes.

There are several ways to preserve and store ginger over a longer period, allowing you to use it in recipes—including stir-fry, curries, and even ice cream. Consider the following methods:

1. 1. Pickling: You can pickle fresh ginger. Peel the ginger, and then slice it thinly. Place the cut ginger in a glass jar filled with equal parts vinegar, sugar, and water (you can adjust this mixture to suit your taste). Store pickled ginger in the refrigerator for up to two months.
2. 2. Freezing: Put a chunk of ginger into an airtight container or sealable freezer bag and remove all the air from the plastic bag. Store in the freezer; frozen ginger can keep for up to six months. When you want to use it, remove it and set it on the counter for an hour or two, allowing it to reach room temperature. You can also portion the ginger before freezing. Mince the ginger into small pieces with a food processor or shave with a grater. Put the minced or grated ginger into ice cube trays to freeze, and then you'll have individual ginger cubes to use for your next team, soup, or curry.
3. 3. Fermenting: Use a vegetable peeler to skin a piece of ginger, then place the skin in a jar with a tablespoon of sugar and a cup of water. Stir, then cover with cheesecloth and let it sit at room temperature for three days. Each day, add one teaspoon of grated ginger and one teaspoon of sugar, stirring until the sugar dissolves. On the third day, cover with a lid and store in the refrigerator. Then stir over the next couple of days and add more sugar and ginger as desired; after a few days in the fridge, bring it back out to your counter and stir twice a day until bubbles form. After a week, you'll have made a slurry known as ginger bug, which you can use to make ginger soda.
4. 4. Preserving with alcohol: You can use dry sherry, sake, or rice wine to preserve fresh ginger. Peel and cut into one-inch pieces and then place in an airtight container. Immerse and fully cover the ginger in your alcohol of choice. Store in a dark place; when you want to use the ginger, high-heat recipes will burn the alcohol taste, leaving you with a savory ginger taste, but for dishes that are cold or not as heat-intensive, the alcohol taste may linger. This is also a great way to infuse alcohol; flavored liquors often use ginger and other artificial substitutes for flavoring, but you can pickle your alcohol with fresh ginger to create a unique cocktail.

Uncut, fresh ginger can last a month or two in the refrigerator when placed in a zip-top bag in the crisper drawer, but peeled ginger will only last two weeks. Preserving ginger allows you to keep it for a longer period. Pickled ginger, for example, will last two months, and frozen ginger can last up to six months.

Fresh ginger root will hold a higher quality of taste and texture over a more extended period. When shopping for fresh, organic ginger at the grocery store or a farmers’ market, look for ginger with shiny, taut skin, and avoid ones with black or soft spots. The skin should be thin—easy to nick with your fingernail. Finally, it should have a strong, pungent, spicy smell. Pick up a piece of ginger and give it a whiff; if it smells dull, it won't conjure intense flavors in marinades or stir-fries.

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