In Indian and other Asian cooking, fresh ginger is a key ingredient. While we do get ginger powder and ginger paste easily in the market, good fresh ginger is mostly subject to season and availability. When I do find it, I buy in bulk and even though fresh ginger usually lasts well for 2-3 weeks in the refrigerator, I needed to find ways to store it for much longer.
Freezing ginger is a great way to store it for long. Earlier I used to peel, grind and freeze ginger paste in a bottle, but then I realized I had to defrost the entire bottle and also, in some recipes I wanted ginger pieces especially in dishes like dal makhani or soups like pho and minestrone. I then started freezing chopped ginger. I would chop part of it finely and part of it in juliennes as some recipes need julienned ginger. But when you store it all together it is difficult to remove just a part of it for single use as everything becomes a solid block. That is where this trick of an ice-tray comes in. Ice trays come in different sizes and you can choose a size where each cube is approximately the amount you need for regular cooking. Or you can also use tiny bowls like in this post’s image.
Peel and chop ginger the way you use for your recipes, pack them well in the cube tray; cover and freeze. Once frozen, remove them from the tray/bowls, put them in a bag and return to the freezer. This way the individually frozen ginger cubes won’t stick to each other and when needed you can just take one cube out at a time.
Simple isn’t it! Even if you do get fresh ginger easily in the market, like we do in India, it is nice to have some frozen ginger cubes always so you never run out of it. Also in summers, the quality of ginger is not so good in the market and it is helpful to have some in the freezer for quick use. I also use ice-trays to freeze homemade stock and take out individual stock cubes when needed.
If you like this simple kitchen trick, please take a moment to rate it and/or leave your comments at the end of the blog. It will really encourage me to keep exploring, learning and improving.
- 100 gm fresh ginger
Wash and peel all the ginger root.
Chop part of the ginger finely, part in juliennes, and part in large pieces. The finely chopped ginger is great for dals, julienned is good for garnishing, and the big pieces can be used when you need ginger paste.
Pack them separately in small bowls or ice-tray cubes. Freeze for 6-8 hours until set.
Remove from ice-trays/ bowls and store the frozen ginger cubes in freezer bags.
Use as and when needed.
- The peels of ginger can be used to make ginger infusions, in masala teas, and in stock. If you have too much of peel, you can also freeze them separately in a freezer bag for use later.
- Nutritional information is for 100g fresh ginger root.
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