How to Freeze Ginger

My recipes are low carb paleo: fresh,healthy, whole food ingredients with very few starches, no sugars, no vegetable oils. The health of my spouse and myself has improved dramatically eating this way.

Fresh ginger root adds a unique and essential burst of flavor to many dishes. Using boring old ground ginger just doesn't have the same impact. However, fresh ginger root won't keep forever at room temperature or in the refrigerator. You'll often find it has gone bad, shriveling into a desiccated lump or even rotting. This is especially true if you cut or grated part of it already.

Also see: Ginger: How to Peel, Slice, Julienne, Chop, Mince, Grate and Freeze and Homemade Dried Ginger Powder (Sontha)

Found this at www.thebalance.com/how-to-store-ginger-root-1389340

Start with the freshest ginger root that you can find. You want to choose pieces that are plump, firm, unwrinkled and fragrant.

The simplest way to freeze ginger is to just seal it up tight in a freezer-safe bag or container. You don't even have to peel or chop it first. Just pop the whole root in the freezer. However, if you buy a large ginger root, or you already know how you're going to use your ginger, it's perfectly fine to cut it up into smaller pieces before you freeze it.

To use your ginger, simply remove a piece from the freezer, and grate as much as you need. There's no need to thaw it first. In fact, frozen ginger is actually easier to grate than fresh. You can return the rest of it to the freezer, if you don't use it all for one recipe. Just be sure to wrap it up tight again.

Peeling ginger with a vegetable peeler or knife can be difficult and lead to a lot of waste (not to mention slipping and peeling your fingers instead!) Try peeling it with a spoon, instead. It's easier, and you're less likely to injure yourself.

As with any frozen foods, it's best to use your ginger within six months. You can safely use it after that date, but it probably won't be quite as flavorful.

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