Look for roots that are that are plump and unbroken. Skin should be pliable and not dry or shriveled. Young ginger will have a soft, pinkish-colored skin and a slightly more intense flavor than older roots.
Wash and pat dry. No other special preparation is needed for freezing.
Do not blanch ginger roots before freezing.
Unless you add ginger to absolutely everything, it's difficult to use an entire root before it loses its freshness. Fortunately, ginger stores very well in the freezer. The easiest way to freeze ginger roots is to wrap whole, uncut roots in suitable containers and pop them in the freezer. Grate frozen roots as needed and return the unused portions to the freezer.
Freezer containers should be moisture and vapor resistant and should not be prone to cracking or breaking at low temperatures. Containers should provide protection against absorbing flavors or odors and should be easy to label. Suitable packaging for freezing ginger includes freezer-grade plastic bags, rigid plastic containers or glass containers, or heavy-duty aluminum foil.
10-12 months at 0ºF.
Grate ginger roots while they are frozen. Thawing is not necessary.
Ginger holds up well in storage, but drying out and developing a musty odor are signs that ginger is getting old.
Unpeeled ginger roots will last up to 2 weeks in the refrigerator.
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I typically just put it in a small Tupperware and use as needed. It seems to stay fresh for me when I do it this way and I don't end up wasting any of it.
By Becki in Indiana (Guest Post)07/28/2006
If you freeze Ginger, what about Mary Ann? And how will Gilligan and the Skipper feel about the whole thing?
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