Storing Ginger. This Is How You Keep The Bulb Properly

Do you know how to store ginger properly so that it lasts as long as possible? We give you tips on the right storage.

Store ginger properly

Make sure you store unused ginger bulbs correctly. At room temperature, these lose water and dry up. They become wrinkled and fibrous. And this is how you store ginger bulbs correctly so that they stay fresh for as long as possible:

Fresh and unpeeled

You should preferably store unpeeled ginger in one piece, otherwise, it will dry out. Cut ginger bulbs become woody and lose their hot and spicy taste. Store the unpeeled tuber in a dry, dark, and cool place. A pantry is a good place for this. It is best to put them in a paper bag beforehand, as this is dry and protects against the light.

The refrigerator is also at an ideal temperature for storing ginger bulbs. But be careful! The moisture present in it promotes mold growth. Pack the tuber airtight before placing it in the fridge. To do this, wrap them in cling film or place them in a sealable plastic storage container. Even a paper bag will do. You can then store the ginger root for up to 6 weeks.

Sliced ​​or peeled

You can also store cut ginger bulbs in a dark and cool place. However, you can only keep them in the pantry for a few days, as the cut ends of the tuber dry out quickly. They then become woody and fibrous.

It is, therefore, best to place cut ginger bulbs in the vegetable compartment of your refrigerator. But protect them from the humid air in the fridge, otherwise, they will start to get moldy. It is best to wrap them airtight with damp cloths or cling film. Then place the tubers in a food storage container or freezer bag and squeeze the air out of it. You can store cut ginger bulbs in the vegetable compartment for about 3 weeks.

Note: If ginger bulbs form sprouts, cut them off before you process them further. These shoots taste bland, they lack the intense pungent ginger flavor.

Things to know about ginger

The ginger root has a sweetish-spicy aroma with a citrus note. You only need a small amount of the Asian medicinal plant to season soups, fish and meat dishes, pastries, or drinks. Therefore, always buy fresh ginger in small quantities.

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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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