Preserving ginger »How to preserve the tuber

Store ginger properly

Undamaged rhizomes can be kept in a cool place outside the refrigerator for several weeks. To do this, wrap the root in a slightly damp paper towel.

If, on the other hand, the tuber is damaged, it dries up quickly and becomes increasingly hot. Preserve the ginger as soon as possible so that the pleasant aroma is retained.

Preservation methods for longer shelf life

Even though fresh ginger is available in stores all year round, it would be a shame to throw away cut tubers. The spice can be preserved quickly and easily,

Dry the ginger

1. Peel the ginger and cut into very fine strips.
2. Spread out on a grid covered with baking paper.
3. Put in a dark, airy place and turn daily until the spice has dried.

Alternatively, you can dry ginger at 40 degrees in the oven or in a dehydrator.

Freeze the ginger

The roots can be easily Preserve in the freezer and stay here for up to a year.

1. Peel the ginger and grate finely.
2. Pour portions into an ice cube maker and fill up with a little water.
3. You can add the frozen ginger cubes directly to the food.

Alternatively, you can freeze the spice in thin plates. Put the grated ginger in a freezer bag and smooth everything over. If necessary, break off a small piece and add to the food.

Soak ginger in vinegar

Gari is an essential accompaniment to sushi that you can make yourself:

1. Peel the ginger and cut into fine slices.
2. Spread out on a board and sprinkle with salt.
3. Let it steep for about an hour.
4. Briefly blanch the ginger in hot water.
5. Layer in small glasses.
6. Put rice vinegar in a saucepan and add two tablespoons of sugar to each 100 ml.
7. Bring to the boil and pour hot over the ginger.
8. Close immediately.

Keeps cool and dark the pickled ginger about half a year.