How to Keep Ginger Fresh

Published on Wednesday, September 30, 2009, by CHOW Video Team / Edit Post

How to Keep Ginger Fresh

Corinne Trang, author of Noodles Every Day, stores her ginger in a jar filled with water and placed in the fridge. The ginger will stay fresh longer than if it’s left on the counter, she says.

CHOW Tips are the shared wisdom of our community. If you’ve figured out some piece of food, drink, or cooking wisdom that you’d like to share on video (and you can be in San Francisco), email Meredith Arthur and tell us what you’ve got in mind.

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  • Change the water every day? I keep my knob of ginger in the freezer au naturale. It keeps forever that way. Just swipe it on the microplane, no need to even thaw it.

  • I just keep my ginger in a plastic bag in the hydrator drawer, and it pretty much keeps for about month or more that way. I just hack off a chunk and grate it.

  • Exactly SocksManly.
    My ginger is usually fine for 2 weeks in my pantry.

    This video is rather pointless as well. I mean, it takes the same amount of time to read the caption as to watch the video (and even longer to load it up).

  • I can't imagine living in a world where I have to remember to replace the water to something in my fridge. Talk about stress.

    And besides.. After a week on the counter my ginger looks the same as it did the week before. Am I missing something here?

  • I've been obeying the video instructions, using filtered water. When I change the water I pour the used into my drinking glass and have a bit of gingerized water. It's very nice.

    However, I think I like the vodka/sake gambit even better. Thanks Sugar/Natto. I will try!

  • I scrape off skin with a paring knife and dunk the whole stems in a glass jar filled with vodka. Last indefinitely in the fridge, as long as ginger stays submerged in the liquid, though over time the pieces get vodka-logged and a bit harder to grate. Still chop up fine, though, and retain their flavor.

  • I recently heard about keeping ginger in the fridge in a jar of sake. Never tried it. Has anyone else?

  • I freeze it whole & grate it frozen. Beautiful and so easy to grate.

    Love the dry sherry idea.

  • To keep GINGER fresh--why not freeze it in a plastic bag. Cut in usable sections or leave whole.

  • Even better - grate it and store it in dry sherry. When the ginger is used up, you then have ginger-flavored sherry to use in stir frys.