Prep 1 hr
Cook 0 mins
This is my mother's recipe, she always used to freeze her root ginger and then she came up with this idea. As root ginger is called for in so many recipes these days its just so quick and easy to grab straight away out of the fridge. This is brilliant because you can either prepare as little or as much ginger as you wish, its best to make a lot when the good quality ginger is in season!! You only have to make this once a year as it keeps indefinately. I will value your comments with this one
- Peel and cut root ginger into 1 inch pieces and place in jars.
- Cover with dry sherry.
- This keeps indefinately in the fridge and as you use your ginger the sherry can be used in marinades.
- (I usually don't use amounts when I make this, just fill the jars with ginger and cover with sherry. I hope these amounts are about right!).
I too learned this recipe from a Chinese cooking class I took at least 25 years ago. My refrigerator has never been empty of this ginge since. Use the sherry in stir fry. It adds so much flavor. Use the tip of a spoon to peel your ginger. Works like a charm.
I'm only reviewing this without stars for now, because I know that it will not affect the rating. I have prepared this as written, but I really can't rate on how well this process works until it sits for some time. I will definately update here if it is a success. It would be great to have it fresh in the fridge and not frozen. Thank you for posting your technique. (Made for Name That Ingredient tag)
I took a few Chinese cooking classes years ago and they taught us this method too. It really is so simple and I always have ginger on hand. We love ginger and I use it in so many dishes. Thanks Stay in the Bay. Made for Cookbook Tag.