Ginger wrinkles and hardens after just a few days. Then it loses its properties. It may also happen that it will quickly start to mold and become completely unfit for consumption. That’s why it’s worth knowing the correct method of storing it. Don’t just put it in the fridge…
can be stored in the refrigeratorbut there are a few catches. Above all it should be wrapped in paper or a linen cloth. We will then protect the root from drying out quickly.
We do not recommend wrapping ginger in a regular plastic bag because it accumulates moisture, which promotes rotting and mold growth. On the other hand, paper or a linen cloth allow air to pass through. The root “breathes” and stays fresh for longer.
It’s worth putting it in the vegetable drawer. There is a slightly humid environment in this place, which prevents it from drying out. Moreover, we are sure that it will not absorb the smell of other products, e.g. sausages.
Nothing stops you from freezing the aromatic root. To do this, first peel it, dry it and cut it into slices or grate it. Finally, put the spice into an airtight bag. We can store it in the freezer for up to 6 months. It is ready for use immediately after taking it out, it does not need to be defrosted.
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The simplest home way to store ginger outside the refrigerator is: using baking soda. This kitchen product is famous for absorbing moisture and preventing mold growth. Therefore, the root will not dry out or become moldy and will retain its aroma. It will be good for consumption for several weeks.
How to store this spice in baking soda? Place a paper towel at the bottom of the container and lightly sprinkle it with white powder. Then we add the unpeeled pieces of the root and cover them with paper, and finally close them tightly and put them in a cool, dark place.
We can also store ginger in a jar with a little vinegar or oil. Not only will it stay fresh for longer, but it will also become more aromatic – it will be perfect as a seasoning for dishes.
In Asian countries, the root is stored in rice or sand. Just pour one of them into a jar, bury the ginger in it and close it tightly. These two products, like baking soda, absorb excess moisture.
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