By Stay in the Bay NZ on July 06, 2005
Photo by lazyme
Photo by lazyme
"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"
Serving Size: 1 (30 g)
Servings Per Recipe: 50
"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."
"Bless you for posting this!!! I use ginger root all of the time and I don't always have a good piece on hand and now I will. I LOVE it!!!"
"I have some in the fridge now. It works wonderfully."
"How simple is this?! What a wonderful way to have ginger at my fingertips all the time. I usually keep it in the freezer, but my freezer tends to get a little "cluttered" at times, and then it's hard to find. I won't mind this pretty jar being UP FRONT in my fridge, and it will make me feel good every time I open the door! Great tip and pretty, too! Thanks for this!"
"I have been doing this for years...but in a smaller quantity. Mine is usually in a 1/4 cup plastic container, 3 - 4 inch pieces of ginger and fill it up with sherry, so that it is completely covered. I add ginger to it when needed and top the sherry up. Keeps for ever in the fridge...as long as the air does not get to it! I have used the seasoned sherry in a stir fry many times as the secret ingredient. If you are a ginger fan, I recommend using this method."
"I used to do this too, although now I tend to buy smaller "hands" of ginger, if I can. The sherry is wonderful in salad dressings, also, or to splash in any kind of stir-fry."
"What a fabulous idea. I spend summers on an island, and it is difficult to get, and then to keep, fresh ginger. I'll make some today."