How To Store Fresh Ginger Root (5 Best Preserving Methods)

how to store fresh ginger root

The best way to store fresh ginger root at home is to refrigerate the entire, untouched roots in a ziplock container (with the air squeezed out) in the cooler cabinet.

Ginger, famous for its warm and spicy nature, has always been among the indispensable ingredients in the culinary world. Both home cooks and chefs love this spice/ herb and utilize them frequently in their dishes. However, how to store fresh ginger root is the one big question many homemakers face with this rhizome.  

If you’re looking way beyond one method to preserve gingers, today’s post is for you. We have also included answers to some frequently asked questions regarding this herb.

Related: Full List of Vegetables (A to Z)

5 Best Ways To Store Fresh Ginger Roots

1. Keeping in the refrigerator

It’s best to keep ginger in the fridge as a whole, with the skin still on. You may also apply this method on chopped/ sliced ginger, although it will not last as long.

First, wrap the root in a ziplock bag, then squeeze out as much air as possible. After that, store the bag in the veggie section of the fridge to optimize its shelf life. 

If you’re tight on time or storage sacks, use the grocery sack and store the bag in the fridge instead. This method should keep things fresh for approximately 7 days to even a month.

2. Preserving in alcohol

If you inadvertently chopped more ginger than you needed, you may store it in a tiny plastic bottle with some vodka or rum. Make sure the alcohol has thoroughly coated the ginger for the best result.

This method should maintain its freshness for a few weeks. However, throw it away if the alcohol becomes murky, as this sign indicates the presence of mold or germs.

3. Freezing in the freezer

If a month or two isn’t your goal, try freezing your ginger. To preserve this herb for an extended period, place the ginger in the freezer leaving the skin intact. Also, to avoid freezer burn, wrap it in plastic packaging or some other freezer-safe bag.

Take frozen root out if you intend to use this fresh herb for a dish, shred the amount you want, and send the remaining rhizome back to the freezer for refreezing. And the best part is you won’t have to defrost it beforehand because frozen ginger peels much quicker.

4. Planting in a pot

Grow your ginger root in a small container and place the container near the balcony for an endless source of this spice. It will sprout branches and greens like every other pot plant.

Pull the plant out a bit, snip out a portion of the base, and put it back to its container if you call for ginger in a recipe—it won’t harm the plant at all. You’ll never be out of this spice as long as you maintain your plant well-watered.

5. Keeping at room temperature

Ginger, including its fragile, bark-like outermost skin, can tolerate room-temperature preservation for far longer than many different organic fruits and veggies. If you want to utilize it immediately or within the first week, room temperature keeping is an acceptable option.

Put your root on a dish or in a vegetable bowl on your tabletop, out of direct daylight exposure, keeping the skin. It will stay for approximately 7 days before softening and showing symptoms of age.

How To Know When Ginger Is Going Bad

If you don’t know whether or not your ginger is safe to eat, pay attention to these significant indicators:

  • Take note of the color and appearance of your spice. The ginger, both skinned and pasted, is yellow. If it begins to appear drab and brown, it is rotting.
  • Inspect the texture of unpeeled fresh ginger. Fresh g Ginger should feel fairly firm to the hand. If it’s squishy and mushy, it’s time to toss it.
  • Ginger has a spicy and unique aroma. When it lacks its freshness, the stench is similar to that of decaying vegetables.

Note: Your unskinned herb may have wrinkled, flaky skin on occasion. It does not imply that it has turned rotten. It just implies that it has lost a lot of hydration. Therefore, you may still make use of it.

How To Choose Ginger Roots

When searching for these fresh rhizomes, there are a few essential aspects one should look for to get the finest quality.

In general, seek those that are sturdy, lush, and dry. The nicest ones should possess dry, yellowish-brown skin, but they should not display too many severe flaws on the outside, such as scars or mold.

To get the most out of the buying, look for a portion with more skin and fewer thin, bulbous knobs. Also, peeling the skin from small pieces is more challenging, and you’ll wind up with more in your waste bin than in your dish.

Do You Have To Peel Ginger Before You Freeze It?

No, as mentioned above, it’s best to freeze ginger as a whole with intact skin. The reason is that ginger that got peeled (even sliced, shredded, or crushed) would lose its moisture-keeping barrier, causing the refrigerator/ freezer to suck moisture out of it quicker. 

As a result, it dries up more quickly, sacrificing taste and hardness. Due to the increased open area, it’s also more prone to mold.

How Long Does Ginger Root Last In The Refrigerator?

Ginger is a big fan of the fridge. However, it will last much longer if you preserve it in a dry and cold compartment.

When stored in a zip-lock plastic container in the refrigerator, this herb can survive up to 3 months. Make sure you press out all of the air before placing it in the veggie drawer with plenty of ventilation for the best outcome. You could preserve peeled ones using the same method, although they will not stay as long.

Does Freezing Ginger Lose Nutrients?

No, not at all.

Freezing is the best and most effective method to prevent nutrient loss from happening. Indeed, the freezer won’t take away the nutrients within your ginger or let any other factor get a chance to do that in any way. However, nutrients in food inevitably deteriorate and decrease with time.

Mariana Rouco

Mariana Rouco is the editor-in-chief of Elpasony.com. She loves traveling and writing about foods and cooking in general. She has a degree from the New England Culinary Institute and enjoys Mexican, Italian, and Chinese cuisines the most.

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