This zesty, pungent root is a favorite in many cuisines around the globe, but sometimes, we find ourselves with more ginger on our hands than we can use before it goes bad. Fear not, for I have the perfect solution: freezing!
Not only is this method a great way to reduce waste and save money, but it also ensures that you have fresh-tasting ginger ready at your fingertips whenever you need it. And the best part? Freezing ginger is as easy as pie (or should I say, as easy as a gingerbread cookie!).
Before we get slicing and dicing, let me reassure you that freezing ginger is perfectly safe and retains much of the ginger’s nutritional value. According to the FDA, freezing does not destroy nutrients. In fact, the freezing process “locks in” many of the vitamins and minerals until the food is ready to be thawed and used.
Now, let’s get started on how to freeze ginger effectively, keeping it flavorful and fresh.
When you’re at the store or market, look for ginger roots that are firm, plump, and free of mold and soft spots. The skin should be smooth and taut, which is a sign of freshness. Remember, quality in equals quality out, so the better the ginger you start with, the better it will taste after it’s been frozen.
Wash the ginger root thoroughly under cool running water. You can use a vegetable brush to gently scrub away any dirt. Since ginger has a lot of nooks and crannies, take your time with this step to ensure it’s completely clean.
Next, you’ll need to peel the ginger. This step is optional because the skin is very thin and some folks prefer to keep it on, especially if it’s organic ginger. However, peeling it can prevent any potential texture issues once it’s defrosted. If you do choose to peel, you can use the edge of a spoon, which allows you to navigate the contours of the root without wasting too much of the flesh.
You’ve got a couple of options here, depending on how you plan to use the ginger in the future. You can:
Remember, the smaller you cut the ginger, the faster it will thaw when you need it.
Arrange your ginger pieces on a baking sheet in a single layer, ensuring that they don’t touch. This prevents them from freezing into a solid block, making it much easier to take out exactly what you need later on.
Place the tray in the freezer for about 1-2 hours until the ginger is solid. This step is crucial for maintaining individual pieces.
Once your ginger is frozen solid, quickly transfer the pieces to a freezer-safe bag or airtight container. Squeeze out as much air as possible if using a bag, to prevent freezer burn and oxidation. Label the bag or container with the date, so you’ll know how long it’s been in the freezer.
When you’re ready to use your ginger, there’s no need to thaw it. Frozen ginger is actually much easier to work with, especially when it comes to grating. It can go directly into your pan, pot, or teapot from the freezer. If you’re using it for smoothies or juices, its icy state can be an added bonus!
