Storing ginger root
Ginger root is popular among culinary experts and traditional medicine enthusiasts. The fresh root is added to dishes as a spice, used as an anti-inflammatory agent, excellently helps with toxicosis during pregnancy, tones up, stimulates digestion and metabolism. However, preserving the ginger root so that it does not lose its pungent taste or beneficial qualities is not an easy task.
Storing fresh and dried ginger
Fresh ginger root is stored in the refrigerator for no longer than a week, then it begins to lose its beneficial properties, the taste may not change for the better. You can slightly extend the shelf life of the root if you dry it, preferably in the sun, and then wrap it in parchment and put it in a cool dark place – in this form, the ginger will remain fresh for a month.
It is impossible to freeze fresh ginger, as it is sometimes advised,: in this case, almost all of its healing properties are destroyed, the taste becomes too pungent, and the spicy aroma disappears
Dried ginger root can be stored for a long time, up to 6 months if placed in a cool place, but it will need to be soaked for several hours before use. At the same time, the healing properties are preserved, but the smell becomes less delicate, and the taste becomes more pungent.
Ground ginger can be stored for several months and must be kept in a hermetically sealed container.
Storing ginger in sugar, wine, vodka
There are other ways to preserve ginger – for example, in white wine. The root must be peeled, cut into slices, and then filled with white wine. It will be stored for 4–5 weeks. This ginger is usually used for culinary purposes, most often for making sauces.
Pickled ginger, which is so popular in Japanese cuisine, does not lose its flavor for about a month if stored in the refrigerator.
You can also pour the chopped root with vodka or alcohol and let it brew for two to three weeks. The infusion is suitable for culinary purposes, and the ginger slices can be used in the same way as the fresh root.
Candied ginger lasts about three months. Peeled ginger cut into strips should be poured with sugar syrup made from equal parts sugar and water, brought to a boil and cooked until the syrup begins to caramelize. After that, the strips of ginger should be laid out on parchment and slightly dried, rolled in sugar or powdered sugar and dried in the oven. Candied ginger is best kept in a tightly sealed glass or ceramic container. The resulting syrup can be added to tea or compote.
There is an easier way to keep ginger in sugar – the root strips remain in the syrup, after a short boil, the ginger-sugar mass just needs to be cooled and put into the refrigerator.
Juice can be squeezed out of fresh ginger root – in its pure form, it must be consumed immediately. If you add alcohol or vodka to the juice, the resulting mixture in a dark cool place will last up to three months.
Decoctions and infusions of ginger root are stored for no more than three hours at room temperature, and in the refrigerator for about six hours. After that, the taste is irreparably deteriorated, nutrients are destroyed.
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