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Sun Jan 13, 2019, 06:43 PM

A question about fresh ginger

Can ginger be chopped up and frozen? How can it be preserved without pickling?

I'm asking for the Landlady(!).

Thanks, in advance.

44 replies, 1609 views

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Arrow 44 replies Author Time Post
Reply A question about fresh ginger (Original post)
PJMcK Jan 2019 OP
Nictuku Jan 2019 #1
PJMcK Jan 2019 #4
sprinkleeninow Jan 2019 #2
PJMcK Jan 2019 #8
sprinkleeninow Jan 2019 #30
Grasswire2 Jan 2019 #32
fierywoman Jan 2019 #3
irisblue Jan 2019 #7
PJMcK Jan 2019 #9
fierywoman Jan 2019 #24
Sanity Claws Jan 2019 #29
fierywoman Jan 2019 #38
Sanity Claws Jan 2019 #39
sorcrow Jan 2019 #5
PJMcK Jan 2019 #11
Dr Hobbitstein Jan 2019 #6
PJMcK Jan 2019 #13
Dr Hobbitstein Jan 2019 #36
GP6971 Jan 2019 #10
PJMcK Jan 2019 #15
dixiegrrrrl Jan 2019 #22
N_E_1 for Tennis Jan 2019 #28
TygrBright Jan 2019 #12
PJMcK Jan 2019 #16
Cairycat Jan 2019 #14
PJMcK Jan 2019 #19
Kali Jan 2019 #17
PJMcK Jan 2019 #18
procon Jan 2019 #20
Tech Jan 2019 #21
yellowdogintexas Jan 2019 #23
handmade34 Jan 2019 #25
MontanaMama Jan 2019 #26
PJMcK Jan 2019 #35
MontanaMama Jan 2019 #41
PJMcK Jan 2019 #42
MontanaMama Jan 2019 #43
Callalily Jan 2019 #27
violetpastille Jan 2019 #37
dem in texas Jan 2019 #31
Grasswire2 Jan 2019 #33
PJMcK Jan 2019 #34
catbyte Jan 2019 #40
MissMillie Jan 2019 #44


Response to Nictuku (Reply #1)

Sun Jan 13, 2019, 06:55 PM

4. Thanks!

I appreciate the link, Nictuku.

Enjoy your Sunday evening!

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 06:51 PM

2. At first glance, I thot it was a query regarding a female who was acting up.

😀
Go on the Google.
I don't see why one couldn't be able to freeze ginger.
About preserving, do you mean short term?
What, did you acquire a ton of it?

Cheers,
😉

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Response to sprinkleeninow (Reply #2)

Sun Jan 13, 2019, 07:02 PM

8. The merchants in Chinatown sell it only in large quantities

Usually, the minimum you can buy is a pound which is a lot. Pealing fresh ginger is a pain, as well.

I told the Landlady(!) that Google would be her friend but she insisted I ask the Cooking & Baking Group.

Thanks for your response, sprinkleeninow.

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Response to PJMcK (Reply #8)

Sun Jan 13, 2019, 08:57 PM

30. Got it! Read about planting it and cutting some root when needed. 😄

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Response to PJMcK (Reply #8)

Sun Jan 13, 2019, 09:04 PM

32. Peeling is easy when the edge of a teaspoon is used.

That's the pro tip.

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 06:54 PM

3. You can keep (peeled, cleaned) slices of it in something like vodka. The

ginger loses its strength/flavor over time but it works for a while -- then you get ginger flavored vodka out of it.

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Response to fierywoman (Reply #3)

Sun Jan 13, 2019, 07:02 PM

7. Drinking sherry is good too.

Not that fake chemically nasty stuff. You can add a shot of the sherry to the item cooking.
I also have been happy using preminced ginger, It's in the veggie section by preminced garlic.


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Response to fierywoman (Reply #3)

Sun Jan 13, 2019, 07:03 PM

9. I like the last part!

Generally, I'm not into flavored vodkas but if some ginger-flavored juice means we can have "fresh" ginger, I'm all for it!

Have a great week, fierywoman.

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Response to PJMcK (Reply #9)

Sun Jan 13, 2019, 08:36 PM

24. nastrovia, PJMcK!

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Response to fierywoman (Reply #3)

Sun Jan 13, 2019, 08:56 PM

29. Would that work with rum?

I bought 2 small bottles of rum for a Puerto Rican style egg nog but used only one. I have been wondering what to do with it.

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Response to Sanity Claws (Reply #29)

Sun Jan 13, 2019, 10:14 PM

38. If you think rum and ginger might go together as flavors, why not?

The last time I had rum was in 1979 so I barely remember how it tastes!

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Response to fierywoman (Reply #38)

Sun Jan 13, 2019, 10:18 PM

39. I don't remember the flavor of rum either.

Rum goes with coconut but probably does not go well with ginger. I'll keep the rum for next Christmas.

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 06:58 PM

5. I wouldnt chop it first

I would peel it and slice it before freezing, but not chop it until ready to use.
Another way to keep it is to peel it and store it in vodka.

Regards,
Crow

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Response to sorcrow (Reply #5)

Sun Jan 13, 2019, 07:05 PM

11. Good advice

Thanks for your response, sorcrow. It makes a lot of sense.

There's a similar suggestion regarding vodka upthread. The byproduct of ginger-flavored vodka is intriguing!

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 06:58 PM

6. I peel it, cut it into chunks or slices, and freeze it.

 

I cook with fresh ginger a couple times a week, and hate peeling it all the time, so everytime I buy a large rhizome, I peel/chop/freeze the whole thing.

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Response to Dr Hobbitstein (Reply #6)

Sun Jan 13, 2019, 07:06 PM

13. Glad to hear that

It makes sense but we've never tried to freeze ginger. Other posters have noted that it shouldn't be grated before freezing.

Thank you for your thoughtful advice, Dr. Hobbitstein.

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Response to PJMcK (Reply #13)

Sun Jan 13, 2019, 09:30 PM

36. Yeah, I wouldn't grate before freezing... nt

 

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 07:04 PM

10. My wife freezes it whole.

Raw pieces I should say. She cuts it into the size portions she usually uses, wraps it really well and into the freezer. When she needs it she'll take a piece out and let it defrost. She then peels it and trims the ends. This is some discoloration, but the flavor is still there.

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Response to GP6971 (Reply #10)

Sun Jan 13, 2019, 07:07 PM

15. Interesting

Other posters suggested peeling before freezing but the concur with your wife in keeping the thing in large pieces.

Thanks for your help!

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Response to GP6971 (Reply #10)

Sun Jan 13, 2019, 07:59 PM

22. The one thumb sized piece I froze turned mushy when thawed.


Someone had sent us a whole "hand" of it, I hated to see it go to waste. It did last a long time in the cooler crisper drawer of the fridge, but I tried freezing it too.
son't have any vodka...have gin, tho...???

for those wondering...fresh real ginger is soooo much better than dried powder.

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Response to GP6971 (Reply #10)

Sun Jan 13, 2019, 08:52 PM

28. That's what I do too...

Learned that from a chef. He had a successful restaurant so I believed him.

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 07:05 PM

12. Get a silicone "mini" ice cube tray.

Peel the ginger, cut into chunks and use a spice grinder or mini food-processor to macerate it. Use a spatula to fill the mini ice cube tray, put cling film over the top while it freezes.

When it's frozen, turn the mini-cubes out into a bowl and add just a spritz of veggie oil, stir to coat all the little cubes, put 'em in a ziploc bag, put it back in the freezer and use 'em as you need 'em.

helpfully,
Bright

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Response to TygrBright (Reply #12)

Sun Jan 13, 2019, 07:09 PM

16. What an interesting idea

We do something similar with pesto and also with guacamole.

Your idea sounds so easy, too. Thanks, Bright.

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 07:07 PM

14. I freeze unpeeled chunks

And just grate them with the skin on. With a fine grater, you don't notice the skin at all. I think the flavor would hold up better the less broken down it is.

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Response to Cairycat (Reply #14)

Sun Jan 13, 2019, 07:14 PM

19. I love that this stuff can be frozen

We end up with so much of it that I hate for anything to go bad.

Thanks for your response, Cairycat.

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 07:12 PM

17. I freeze it whole

and either grate it frozen or chop off a chunk to thaw if I need slices. I don't peel it either.

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Response to Kali (Reply #17)

Sun Jan 13, 2019, 07:13 PM

18. Thanks for your experience

And for taking the time to respond.

Have a good week, Kali.

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 07:15 PM

20. Peel the knob of ginger then roughly chop it.

If you have a stick blender puree the pieces to a uniform paste. By hand you'll need to mince then smash with a heavy skillet or mallet. Spread the ginger paste on a piece of parchment or wax paper and freeze. Cut the paste into small pieces (a little goes a long way) and freeze in an air tight container.

Using puree adds the flavor of ginger without the risk biting into a peppery chunk of it. It will keep for a long time.

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Response to PJMcK (Original post)


Response to PJMcK (Original post)

Sun Jan 13, 2019, 08:24 PM

23. I like the squeezable ginger that is is some produce departments

I get it at Target. Also available: cilantro, basil, and oregano. Keeps in the refrigerator quite nicely.

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 08:36 PM

25. easier to grate

when frozen... I sometimes grind it up in my Ninja when frozen (depending on what I'm using it for)

I don't bother peeling

Ginger... yummm

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 08:40 PM

26. I buy the little jars of minced ginger

in the produce section of the grocery store and keep it in the fridge. I felt guilty buying it but got tired of it going moldy in the produce drawer.

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Response to MontanaMama (Reply #26)

Sun Jan 13, 2019, 09:11 PM

35. Yeah, that's what I would do

Unfortunately, my Landlady(!) likes to go the the markets in NYC's Chinatown to buy fish, vegetables and various other edibles. They sell fresh ginger in larger lots, usually at least a pound. That's a lot! Freezing seems to be a reasonable alternative.

Have a great week, MM!

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Response to PJMcK (Reply #35)

Mon Jan 14, 2019, 12:29 AM

41. Oooh. I'll just bet the aromas

coming out of her kitchen are second to none. Do you live near her? I don’t know why she couldn’t freeze ginger. My only worry would be freezer burn but if she uses it fast enough that wouldn’t be an issue. She could peel it, cut it into chunks and freeze them on sheet pans. Once frozen they could be thrown in a zip loc bag or a mason jar and kept in the freezer. I freeze whole berries like that and they keep forever.

You have a great week too, PJMcK!

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Response to MontanaMama (Reply #41)

Mon Jan 14, 2019, 07:07 AM

42. My Landlady(!)

She’s my fiancée. I tease her because she has been very wise in her acquisitions of properties. We’re both foodies so our kitchens are important rooms for us.

Happy Monday!

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Response to PJMcK (Reply #42)

Mon Jan 14, 2019, 12:09 PM

43. Oh dear. I didn't know.

Sorry if I missed something...bon appetit, you two! Yes, the kitchen is the heart of the home.

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 08:47 PM

27. I just freeze the whole ginger finger(s).

When I need to use ginger, I just pop it out of the freezer, cut off what I'll be using, peel it and use my microplane and grate what I need.

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Response to Callalily (Reply #27)

Sun Jan 13, 2019, 09:52 PM

37. +1

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 09:01 PM

31. china ginger grater

back when I was deep into Chinese style foods I purchased a little white china grater, very cheap, under five dollars. Don't remember where I got it, maybe at an oriental super market. Ginger will keep for quite a while if left in the bulb, only cut off enough for what you are making.

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Response to PJMcK (Original post)

Sun Jan 13, 2019, 09:07 PM

33. Just throw the knobby thing in the freezer door.

That's what I do.

Then grate it when you need some.

To peel, rub the edge of a teaspoon along it -- that's the easiest way to peel.

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Response to Grasswire2 (Reply #33)

Sun Jan 13, 2019, 09:08 PM

34. That's exactly what the Landlady(!) did

Thanks for your advice. Sometimes the simplest thing is all you need to do.

Have a great week, Grasswire2.

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Response to PJMcK (Original post)

Mon Jan 14, 2019, 12:03 AM

40. Actually. I just freeze the whole root & grate it frozen. Then I put the rest back in the

freezer. It seems to retain its "zing" better than grating it beforehand. I always use a microplane when I grate it, so I don't bother peeling it.

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Response to PJMcK (Original post)

Mon Jan 14, 2019, 12:26 PM

44. I just peel it a bit and freeze it whole

Then use a rasp grater to grate it for use.

When you freeze it, wrap it well to avoid freezer burn.

When it's frozen, it grates like a charm.

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