Jean's Preserved Root Ginger

photo by lazyme


- Ready In:
- 1hr
- Ingredients:
- 2
- Yields:
-
1 1
- Serves:
- 50
ingredients
- 2 1⁄4 lbs gingerroot
- 500 ml dry sherry
directions
- 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!).
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Reviews
-
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)
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RECIPE SUBMITTED BY
Stay in the Bay NZ
New Zealand