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It’s not essential to either peel or chops the ginger before you freeze it. However, if you know that you will be using it in certain sized pieces for recipes you intend to make, it’s best to pre-cut it as you will find it easier when you come to use it.

How to Freeze Ginger (How-to)

5 from 1 vote
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The best way of freezing fresh ginger is by sealing it tightly in an airtight, freezer-safe Ziplock bag or container.
Prep Time 10 minutes
Total Time 10 minutes

Equipments:

  • blender
  • food processor

Ingredients:

  • 1 lb Ginger roots (fresh)

Watch the Video:

Instructions:

Freeze in ice cube trays

  • Cut the ginger into teaspoon and tablespoon sizes pieces. Place in a blender or food processor or a grater.
  • Transfer the ginger and push them into the recesses of the ice cube tray. Firmly press it down with your fingertips or spoon to squash the ginger together into the recesses as best you can.
  • Freeze it for at least eight hours, after which you can pop the pieces of ginger out and drop them into a Ziploc bag or freezer-safe container ready for future use.

Flash freeze on parchment paper

  • If you don’t possess ice cube trays, you can instead cover a cookie sheet with some parchment paper, on which you can then deposit the scooped out pieces of ginger.
  • Space out the scoops about an inch apart. Place the tray into your freezer for a minimum of eight hours.
  • Once satisfactorily frozen, put the ginger pieces into a Ziplock bag or freezer-safe container.

Lazy way to freeze:

  • A simpler way of freezing ginger. Peel it, and stick the whole thing into the freezer as it is without bothering to cut or grate.
  • Don’t forget that when frozen, ginger grates easily. All you have to do whenever you need it is grab the whole piece and grate off as much as you need.

Notes:

  1. When you grate fresh ginger, it is quite juicy, so when you add it to recipes, you won’t need any additional liquid. As ginger ages, it becomes dryer. If this is the case, the best way to freeze it is using the ice cube tray idea and adding a drop or two of water to help the pieces to compress and freeze together.
  2. Don’t forget to label the containers. You don’t know when you might come to be looking for your frozen ginger, and you might not recognize it for what it is in a few days or weeks. Labeling your freezer containers is just good practice.
  3. When you peel the ginger, don’t throw the peel away. You can use it for flavoring homemade chicken stock.
  4. You don’t have to grate your ginger. If you prefer, you can peel it and cut it into slices. It all depends on the recipes you’re going to be putting it into, but if peeling and slicing is your preference, you can cut it before you freeze it.
  5. You can, if you wish, flash-freeze the ginger between sheets of parchment paper. But if this seems too much aggravation, then feel free to put it straight into a freezer-safe container.
  6. Using a vegetable peeler or knife to peel your ginger can be awkward and may lead to significant waste. Additionally, there is always the risk of cutting yourself. A trick that I have learned from professional chefs is to peel ginger with a spoon. You only have to scrape the edge of the spoon across the surface of the ginger, and the skin rubs off quite easily.
  7. If you have little room in your freezer, there are some alternative ways you can prolong the life of your ginger.
  8. Frozen ginger is best used within six months. It okay to eat after that; however, it won’t taste as good.
  9. Depending on the recipe, you can substitute one form of ginger for another. Instead of fresh, for example, you may be able to use it in either ground or crystallized form.

Please note that all nutrition information are just estimates. Values will vary among brands, so we encourage you to calculate these on your own for most accurate results.

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