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.
{Recipe} Preserved Ginger
Author: Jo @ Country Life Experiment
Ingredients
- Fresh ginger (I had about 200g to fill this jar)
- Cooking sherry (about 200ml filled this jar)
Method
- 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.
Apparently the sherry is fantastic to use in cooking too. Just make sure that the ginger is always covered by the sherry!
I am definitely channeling the Inner Farmers Wife now!!
I just pop mine in the freezer in a snap lock bag and just grate what i need put rest away.
how clever is that! – would be great to cut the pieces into different sizes for different dishes so you always have it fresh from the jar on the day… got me thinking (even though we can buy it all the time here i never need the whole piece they sell at once…)