Before we moved to North Carolina, I always skipped recipes that called for fresh ginger. Or I used ground ginger in its place. It was just too expensive to buy, so I stayed away from using it.
One day a couple of years ago, we visited our local farmers market here in Uptown Charlotte (there is no Downtown here, it’s called Uptown). One of the vendors was selling Ginger roots, and they were very inexpensive. I bought a piece, not knowing what to do with it. Once I found a recipe I liked, I fell in love with the spice. Now I buy it whenever we visit the market, and use it at least once a week.
But what do you do if you have too much? It will last for a couple of weeks in the fridge, but even in that short time, the pungent flavor starts to fade away. So can you freeze fresh ginger? Yes you can.
- peel the ginger root
- take each root, and wrap it tightly in wax paper
- place the wrapped pieces into an airtight freezer container or bag
- label and date the container, place in freezer
- to use the ginger, remove 1 wrapped root, slice off what you need (you can do this frozen), rewrap the remaining ginger and place back in freezer
- frozen ginger does not need to be thawed for recipes, just slice or grate as needed