Ginger root does not require special storage conditions - that is why even in antiquity it was delivered on ships from India and Southeast Asia around the world. However, there are still subtleties in handling this valuable product, and in this article we will reveal the secrets of storing ginger - fresh, dried and pickled.
Ginger has been known for hundreds of years not only as a seasoning, but also as a medicine: it effectively helps in the treatment of bronchitis and dry cough, strengthens the immune system and promotes weight loss. The root crop contains the substance gingerol, which gives it an original tart taste and a specific smell.
How to choose the right ginger
In order for storage of ginger to be successful and it will not lose its taste and healthy properties faster than you expect, you need to carefully consider the choice of product when buying.
Choosing a quality copy is easy. First of all, you need to make sure that there are no damages, rot and dark spots on the root. Wrinkled skin or sagging are signs of old age or improper storage of the product. It is best to choose a dense, elastic and smooth root.
If you break a quality ginger, you can hear a characteristic crunch. This is an indication that the root is healthy, fresh and firm.
After choosing the “right instance”, you can store ginger at home in different ways. Let's consider in more detail all options.
Storing Fresh Ginger Root
Keeping fresh ginger in the refrigerator is the most common method. Before placing it in the cold, you need to make sure that the root is not wet, and if necessary, dry it in the sun. But it’s not worth cleaning it - without a peel it will deteriorate much faster.
Fresh root at room temperature lies no more than 10 days. Choose a refrigerator to store ginger.
Before you clean the fresh unpeeled root in the refrigerator, it is tightly wrapped in cling film or placed in a special bag with a zipper, letting out air as much as possible, and then put it in the vegetable compartment. Thus, the root crop will last up to 1 month.
How to store fresh peeled ginger roots? We need to put them in a container and fill with water (there is an opinion that you need to fill with white wine, but we have not tried). Similarly, root crops will last up to two weeks.
It is said that the healing properties of ginger decrease after freezing. This is not exactly established, however, it is better to use a fresh root for medicinal purposes. The taste of the product does not suffer during freezing - this is why processing with low temperatures will not damage the ginger used as a spice.
Before you put the root in the freezer, it is thoroughly cleaned from the skin and crushed. You can grate it, measure small portions with a teaspoon, put on a baking sheet covered with parchment, and place in the freezer.
Another option is to place small thin slices of ginger on a baking sheet. After the portions are frozen, they are transferred to a sealed bag or plastic container. The taste of the product will remain unchanged for at least 3 months.
What ginger can be stored
Ginger is a thick, dense root, covered with a light brown thin skin, which has a pleasant strong smell and a burning pepper taste. Inside, it is light yellow or bright yellow, which directly depends on his age.
When buying a root in the market, you must first pay attention to its appearance.
- The root should be dense, elastic, covered with a thin skin. Dry dense peel indicates that the root is not the first freshness and has been lying somewhere for a long time. A wrinkled, wilted look will tell about prolonged and improper storage. Indeed, like any root vegetable, ginger loses moisture over time and from this becomes less juicy and aromatic.
- There should be no blackouts on the root. And if it is stored in a damp room, then it will soon become stained, its light flesh darkens, its aroma and taste worsen.
How to store ginger root
Ginger is stored in the refrigerator. After all, only low plus temperature and high humidity will help keep ginger fresh. And then for a short time.
So that the ginger root does not dry out and does not wrinkle, it is packaged in a plastic wrap, but in such a way as to completely eliminate air access. To do this, a small plastic bag with a zip-fastener or a bag designed for freezing foods is suitable.
Before sending ginger for storage, it is inspected for the presence of spoiled places. Wipe with a paper towel so that it is not wet. Ginger peels are not peeled off. Firstly, it is thin, and secondly, it protects the root from drying out.
Peel ginger just before laying in the dish. Moreover, the peel is not cut, but only peeled off with a knife in the same way as they clean young potatoes or carrots.
So that the ginger root during storage does not begin to deteriorate and become moldy, you can first wrap it well in a paper towel, and then just put it in a plastic bag, be sure to let the air out of it. In this form, it can lie in the refrigerator for several weeks.
If ginger needs to be stored only for a week, then it can be put in the refrigerator without packaging. But in this case, there should not be any other products nearby, since ginger has a strong odor that can easily be transmitted to them. The best place in the refrigerator for storing ginger is the compartment for vegetables and fruits.
How to freeze ginger
If ginger needs to be stored for a longer period, for example, for 2-3 months, some housewives resort to the help of the freezer. Although experts in this spicy plant claim that ginger does not tolerate temperatures below 0 °. And they say that its beneficial properties during freezing are significantly reduced.
But the housewives prefer to save the ginger at least in this way, instead of throwing it into the bin when it completely disappears, being in unfavorable conditions for a long time.
- So that in future there will be no difficulties with the use of frozen ginger, it is pre-cleaned and rubbed on a grater.
- Then spread in small portioned heaps on a tray covered with parchment, and put them in the freezer.
- When ginger is completely frozen, it is transferred to sachets or plastic containers.
- If you need chopped ginger to make a dish, you just need to get the frozen piece from the bag and use it as intended. Moreover, you can not even defrost it.
Ginger root can be frozen by cutting into slices or cubes.
- The chopped ginger is laid out on a tray and frozen.
- Then put in small bags and tightly knotted.
Frozen ginger can be stored in the freezer for about 6 months.
How to store ginger in honey
Everyone knows the healing properties of ginger. It helps with colds. Therefore, it can be grated and mixed with honey. Firstly, honey is a good preservative and ginger will definitely not disappear in it. And secondly, with this combination, the beneficial properties of one and the other product will be enhanced.
How to Dry Ginger
If a lot of ginger, for example, dug a rich harvest of this root, then it can be dried. After all, dried ginger retains all its beneficial properties and taste. At the same time, prepared at home, it turns out to be much more flavorful than the ginger powder that is sold in the store.
- Ginger root is washed, spread on a towel and dried from moisture.
- Scrape off the skin with a knife.
- Ginger is cut into thin slices. This is a prerequisite, as thick slices dry worse and can become moldy during storage.
- The chopped ginger is laid out on a baking sheet covered with parchment and sent to the oven.
- Dry it at 50 ° for one hour. Then the slices are turned on the other side and again sent to the oven for another hour.
- Drying is considered complete if the slices do not bend but break.
- Store dried ginger in a hermetically sealed glass container in a dry place at room temperature for about two years.
To keep ginger as long as possible, try to acquire the freshest root. It is possible to determine if it is not stale by the rich spicy aroma, smoothness of the skin and the elastic structure of the fibers. Do not buy soft, flabby, moist, and moldy roots. This appearance indicates that the product is clearly not the first freshness.
Storage of ginger at home does not require special equipment. However, it is worth remembering that it is very susceptible to low temperatures. The most favorable place for storing roots is a basement or other dark room with good ventilation and air temperature that does not fall below +7 ° C.
When buying ginger, you need to clearly know how you will use it. This decision determines where and in what form to keep the purchased product.
Storage of ginger (dried and ground)
Like many other products, when dried, ginger retains its unique taste and aroma for a long time. Ginger can be dried at home: peel the root, cut into transparent slices and place in the oven with a temperature of + 45 ... + 60 ° C. For an hour, the pieces are dried on one side, then turned over and dried for another hour on the other.
The dried product is stored for 6 months in linen or paper bags on a shelf of the kitchen cabinet. It is also convenient to stack slices in glass jars with tight-fitting lids.
Dried ginger should be protected from excessive moisture during storage, but before eating it, the slices are soaked in water for 6-8 hours.
Ground ginger can be obtained by grinding dried ginger or purchased in the departments with spices.
The powder is most conveniently stored in the sachets in which it was purchased (usually paper with a sealed tape). But it is better to use glass jars with tight-fitting lids - this will protect ground ginger from excess moisture.
Storage of Pickled Ginger
Anyone who has ever eaten sushi is familiar with pickled ginger. Its severity contrasts well with the taste of fish, and the beneficial substances that it contains serve to prevent infection by parasites and stimulate digestion.
You can prepare an original and healthy snack at home. To do this, cut the root as thin as possible and pour the marinade. There are many recipes for marinade, usually it includes water, sea salt, sugar and rice vinegar. It is important not to use metal utensils for preparing pickled ginger - it is better to take ceramic or enameled ones.
For further storage, the appetizer is transferred to a glass jar with a tight-fitting lid. On the shelf of the refrigerator such ginger is stored for 6-8 months.
Sushi ginger in stores is often sold in large hermetically sealed bags. The shelf life of the product after the package is open is approximately 20 days (check with the manufacturer's recommendations on the package).
How to keep ginger reserves for a longer time? Pack it in small portions in bags with clasps, pre-squeezing the liquid, and put in the freezer. You can store ginger root in this form for up to 12 months.
Ginger should be thawed not at room temperature, but in the refrigerator. The portion should be of such a size that it can be eaten in 1-2 days, because with further storage thawed ginger gradually loses its sharpness and becomes too soft, without a characteristic mouth-watering crunch.
Fragrant root will help to defeat the common cold and improve digestion, add spice to the dishes or make an excellent duet with Japanese dishes. And our tips will help you maintain the best qualities of ginger, no matter how you use it. Let's keep ginger right!
In a refrigerator
Ginger does not like to lie in the refrigerator for a long time without being properly packed. It is best to store the roots in one of the following ways.
- In food bags with zip fastener. This storage method will ensure the freshness of unpeeled ginger for 2 weeks. The term of the peeled roots will be reduced to 7 days.
- In paper towels and bags. If you wrap the roots with dense napkins and put them in a paper bag, they will be well preserved in the vegetable compartment for about 2 weeks. If you use only bags, the shelf life will be reduced by 2 times.
- In an alcohol-containing liquid. It is best to pour freshly cleaned roots with vodka. Other liquids can be used: sake, rice wine, sherry, rice vinegar or lime juice. However, it is vodka that has the least effect on the aroma and beneficial properties of ginger and allows you to store it for as long as possible (up to 2 months).
In the freezer
Ginger can be stored in the freezer both as a whole (peeled and unpeeled), or chopped - chopped into pieces or grated. Wrap the whole roots tightly with cling film and put them in bags with a slider lock. Release excess air. Close and store in the freezer. In this form, ginger can be stored for 3-4 months.
Some housewives prefer to store ginger in chopped or grated form. Clean the root and grate or grind it: twist in a meat grinder or grind in a blender. Separate the servings with a tablespoon and place them on a tray covered with parchment paper. Place the tray for 40-50 minutes in the freezer. Transfer frozen portions to a container with a tight lid and place in the freezer again.
Another way to store ginger in the freezer is by cutting medallions. Put the root into thin slices in one layer on a flat dish. Place in the chamber until completely frozen. Then transfer to plastic bags or another sealed container. Store the prepared medallions in the freezer for 3-4 months.
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In vacuum containers and bags
Vacuum containers and bags allow you to keep fresh ginger for up to 3–3.5 weeks in the refrigerator and up to six months in the freezer. Before putting the root in a vacuum, be sure to wrap it well with cling film. Put in a container, close the lid tightly. Use a pump or a vacuum pump to pump air out of the tank. Stick the sticker with the date of packing and send the container for storage in the refrigerator or freezer.
Dried and ground
Dried ginger is unpretentious and does not require any tricks for storage. It will not lose its beneficial properties both at room temperature and when stored on the refrigerator door. You can cook it like this. Rinse ginger roots well and dry. Cut it into very thin slices. Put the cut plates on a baking sheet covered with parchment paper, dry for one hour in an oven preheated to +50 ° С. After an hour, turn over the dried billets and leave for another 1 hour. Remove the heat-treated slices of ginger from the oven and cool at room temperature. Fold the prepared seasoning in airtight containers and put it in a cabinet or refrigerator.
Dried ginger will not lose its beneficial properties both at room temperature and when stored on the refrigerator door.
To obtain ground ginger, grind the dried workpieces with a blender or grind in a mortar. The shelf life of dry ground ginger is about 2 years.
Usually pickled ginger is used for cooking oriental dishes. It should be remembered that in this form the spice loses part of its own piquancy, but under the influence of the marinade acquires an original and memorable taste. You can buy it in the store, or you can cook it yourself. To do this, you will need ceramic or glassware, rice vinegar, salt, sugar and ginger roots. Prepare the marinade from vinegar, salt and sugar and bring it to a boil. Pour the chopped root and cool at room temperature. Place the cooled product in the refrigerator and leave for 5-6 hours to insist. Transfer the finished dish to an airtight container or glass jar and close tightly. In the marinated form, ginger can be stored for 2 to 3 months. Do not use metal or aluminum pans to store pickled pieces.
Knowing where and how to properly store ginger at home, you can always please loved ones with delicious and healthy dishes. During the spring vitamin deficiency, ginger can be used to increase immunity and improve the condition of hair and skin. If you need the roots precisely for these purposes, then it is better to freeze them. For baking and cooking, use dried, ground and pickled ginger.