Preserving Ginger

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Preserving Ginger

Postby markh » Sun Nov 13, 2005 5:38 pm

I have picked up a fair bit of root ginger - too much to eat fresh. Does anyone have any recipes for preserving it?

I 've come across it preserved in spirit or candied but I can't find any recipes in my 'stock' cookery books.
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Postby Oddley » Sun Nov 13, 2005 5:45 pm

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Postby deb » Sun Nov 13, 2005 6:11 pm

Any particular reason you want it preserved? If it's just so that it doesn't get wasted it can be frozen, you can then grate as much as you want and return it to the freezer, no need to defrost it.
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Postby aris » Sun Nov 13, 2005 6:21 pm

I must say, Japanese pickled ginger - gari - like what you get with sushi, is quite yummy. I found this link:

http://www.fabulousfoods.com/recipes/ap ... inger.html
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Postby markh » Sun Nov 13, 2005 7:02 pm

Thanks all!

I shall try a selection - I only have a small amount of Rice Vinegar in the cupboard but have some distilled (white ) vinegar that is in at least one recipe.

The idea for preserving was basically because I'm just doing some onions at the moment, and I was recently at a craft fair where they had some corking pickled chillies and garlic.

The Freezing idea is definitely on - I just have very limited freezer space since I've been making sausages! :D
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Postby markh » Sun Nov 13, 2005 7:34 pm

Note on the above - peeling ginger can be a bit of a pain - peeling a couple of pounds of ginger is a complete ... :twisted:
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Postby aris » Mon Nov 14, 2005 8:28 am

markh wrote:Note on the above - peeling ginger can be a bit of a pain - peeling a couple of pounds of ginger is a complete ... :twisted:


Just cut the nobbly bits off and use a potato peeler.
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Postby Spuddy » Mon Nov 14, 2005 11:51 am

Grate it or whizz it up in a food processor then put into ice cube trays and freeze it. When it is frozen remove the cubes from the trays and bag it for the freezer.
Alternatively whilst it's whizzing in the blender add some vegetable oil and then put it in a jar in the fridge making sure that the oil covers the ginger. To preserve it even longer add salt and a little citric acid whilst blending.
This will keep in the fridge for a few months (longer if you add the salt and citric).
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Postby Oddley » Mon Nov 14, 2005 1:12 pm

Isn't there a problem with botulism when just covering food with oil and putting it in the fridge.
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Postby Hobbitfeet » Sun Nov 27, 2005 11:17 am

I have found that freezing is the best answer, especially as there is no need to peel it first. Just take it out of the freezer, defrost and grate.
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Postby Gill » Sun Nov 27, 2005 12:57 pm

Another way to preserve it is to peel and slice it thinly, then cover it with honey. Yummy!

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