Love using fresh ginger in your teas, dressings, marinades, stir fries, curries, and, well, life in general? Ginger root is a zingy, zesty addition to pretty much anything – if you're not using it in your cooking, you should be!
Because its flavor is so wonderfully potent, most recipes only call for a small quantity of ginger at a time. Which leaves you with the problem – what to do with the leftovers? In a resealable bag in the crisper portion of your fridge, ginger can last for up to 3 weeks. But if you want it to last even longer (and be ready to go whenever you want to cook with it!), follow this great tip.
Peel, grate, and store in usable portions in the freezer!
1. Use a metal spoon to peel the skin off your ginger root. Surprisingly, this is an easier method than using a vegetable peeler or knife!
2. Mince or grate ginger.
3. On a baking sheet lined with parchment paper, divide into small, usable portions – I recommend teaspoon-sized.
4. Freeze until solid, then transfer to an airtight container. It will keep for six months or more!
There you have it, the best way to always have ginger at your fingertips and ready to use! Never throw out your leftover ginger root again. :)