I store my ginger in my refrigerator.

When I use my grating dish to grate the ginger, it doesn't

grate, it just sort of bends back on itself, doesn't even shred.

Should ginger not be stored in the refrigerator?

A friend told me she freezes her ginger, peeling it first.

What method is recommended?

I keep my fresh root ginger in the inside of the door of the fridge. When I grate it, there's no prob. I use fresh ginger root almost every day, cos we do Indian and Chinese food.

There's always a little bit of root left over after the grating, but that can be used.

Are you grating this on a relatively fine grating surface? I use the second smallest bit.

Phil

I keep my Ginger in a drawer with onions and lasts for ages, I try not to buy too much at once though.

Grating it has never been a problem and I use a fine grater.

I'm surprised that your fresh root ginger lasts for ages. I find that root ginger starts to wrinkle, and then changes colour inside, and becomes mouldy. That's why I buy it in small quantities.

Perhaps it depends on whether you've cut the root open.

Phil

I peel the ginger, grate it coarsely then freeze it in ice-cube blocks, then turn out into plastic bags and keep frozen. Each ice block approximates to 1.5 inches (25cm) of fresh stalked ginger.

I do similar with fresh coriander, I find this is good for using for cooking, but fresh coriander is best for "decorating".

Garlic for me is best prepared fresh.

Hope this helps,

Martin

The best way I've found is to cut the fresh ginger into 1-inch cubes and freeze it. It lasts for a very long time in the freezer if it's in a sealed bag or container, and the best way to grate it is from frozen. It grates really well from frozen, but to make it a little easier it's best to leave it for 3-5 minutes first before you grate it. It will defrost very quickly too, so if the recipe calls for diced ginger it's not a problem. This is the way I've always stored and used ginger - and also the fresh turmeric.

Sid

I find ginger so easy to buy here in the North East of England that storing is not a problem. I don't grate it but chop it very thinly or even blitz it with garlic.

Thanks, both. We're forever running out of root ginger.

When that happens, we use powdered ginger, which is, I feel, a poor substitute, for many dishes.

Phil

Hi Felafelboy,

I keep my fresh ginger root in the freezer (unless you are using it everyday) then grate it when needed, no need to peel it, you will find the skin will stay on the outside of the grater and the flesh will be on the inside but if you do need to peel it use a teaspoon to scrape the skin off.

curry-man86

I keep fresh ginger in the vegetable drawer of the fridge, taking out one piece at a time, which then lives on my kitchen shelf or window.

Felafelboy, you may be having trouble grating it, because you have a particularly fibrous variety. Some cheaper ones are too fibrous to grate and can only be chopped with a sharp knife. Just a thought!

It may depend on the humidity of your kitchen. If it wrinkles and dries it probably quite dry in the kitchen. Mine is quite damp but not overly. It's quite cheap to buy compared to other ingredients so I suppose it's wise not to buy a massive amount.

If I see the fresh ginger is looking a bit tired then I'll make a tea with it along with some other spices. Great in winter for clearing your tubes. :-)