One of the problems with once a month shopping is that some things just don’t last well, and are hard to get in our small town. One of those things is fresh ginger. I can’t get it in town, and if I buy it at the beginning of the month, it is usually dry and shriveled by the end.
I was talking to a friend who lives near by and she told me that she preserved her ginger in sherry to keep it soft and ‘fresh’. We stopped briefly at a farmers market last weekend, and so when I saw nice fresh ginger on special, I bought a bit and had a go.
- Fresh ginger (I had about 200g to fill this jar)
- Cooking sherry (about 200ml filled this jar)
- Sterilise a jar using hot water or the oven - make sure it is dry inside.
- Peel the ginger and cut into thumb sized pieces.
- Pack the ginger into the jar.
- Pour the sherry over the ginger to fill up the jar.
- Allow the ginger to sit for several days in the fridge before using.