I had an abundance amount of fresh organic ginger. I usually freeze pieces whole. My foodie friend Marcia shared her tip with me how she prepares her ginger to freeze.
It’s very important to wear gloves, then start by peeling the ginger. After put your peeled ginger in a cuisinart chopper, chop to very small pieces. Label your ziplock bags, fill so it creates a long roll of ginger, roll it up and place your roll in the freezer. Cut the amount of ginger you need to add to your recipe. You can use right out of the freezer, it is not necessary to defrost. Here’s another tip; Freeze a teaspoon full making several mounds, placing on parchment paper lined baking tray and freezing. When frozen put the teaspoon mounds in an airtight container and place back in the freezer. These simple tips of storing makes having ginger on hand ready to use year round. Best to use within a six month period.
Happy Cooking!
