Freezing Fresh Ginger

Freezing Fresh Ginger

Ginger is one of those spices that’s nice to have on hand, and fresh is so much better than the dried and ground stuff in a jar.  It will keep fresh in the freezer for a long, long time so don’t be nervous about buying a full root. My preferred way to prepare the ginger for freezing is to break the large ginger root into 2-3 inch pieces and then peel them.

I used to break the ginger root into the 2-3 inch chunks and freeze them, unpeeled, and then take out a chunk when I wanted to use it, let it thaw for a few minutes and peel it and shred it while it was still frozen.  That’s an easy way to do it but peeling it prior to freezing makes it even easier and only takes a few minutes, which will save you those few minutes when you’re preparing a meal.

Step 1.  Break or cut the ginger root into 2-3 inch pieces.

Step 2.  Peel the ginger.

Freezing Fresh Ginger

Freezing Fresh Ginger

Step 4.  Place the peeled ginger into a zip top bag or container and freeze.  Then just take out a piece of ginger when it’s needed for a recipe and grate or shred the amount needed while it’s frozen and return the unused piece back to the bag and freezer.

Freezing Fresh Ginger

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5 Responses to Freezing Fresh Ginger

  1. Leilani October 19, 2015 at 10:14 am #

    This is a good tip to know seeing as how I never get around to using my ginger before it shrivels up and rots. haha

  2. Kay October 20, 2015 at 9:48 pm #

    This is my favorite way to keep fresh ginger too. How have you been using it lately, Lori?

    • Lori October 21, 2015 at 10:18 am #

      Hi Kay, it’s nice to hear from you. I use ginger in all of our Asian dishes. I haven’t posted any for a while because I’ve forgotten to take pictures before we eat. 🙂

  3. Maureen October 21, 2015 at 9:29 am #

    What a great kitchen tip! I pre-chop and freeze my onions all the time but never thought of doing ginger. I wonder if it would work for garlic too?

    • Lori October 21, 2015 at 10:17 am #

      I used to pre-chop and freeze my onions all the time but I’ve been lazy the last couple of years and haven’t done it, but now that you’ve reminded me I think I’ll start back up. I’m going to try the garlic – great idea!

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