If you’re always reaching for some fresh ginger but never have any on hand, time to grate and freeze! Grated ginger is handy for any curry and stir fry, heck chuck it in your tea too! You’ll be surprised at how well the flavour is preserved.
OK so it sucks to grate a huge hunk of ginger, it’s a bit of manual labour and I hate the endangerment to my fingers tips, but it’s really worth it for the convenience of having prepped, flavourful ginger at the ready.
Mum came up with this ginger trick, genius!
- Grab your ginger. I usually buy a chunk the size of a big hand.
- Wash the ginger. Peeling is not necessary.
- Grate the ginger. I use the large shredding size.
- Spread your ginger out on a plate or two (or three). Ensuring the ginger shreds are not clumped together too much.*
- Place the plates in the freezer.
- After a few hours (or days, I usually forget about them), use a spatula to dislodge the ginger from the plates, crumble into a freezer bag and place back into the freezer.**
Frozen ginger is ready for use!
*Spreading the ginger out will ensurer it doesn’t freeze into one big ginger ice brick, which makes taking small portions from the freezer bag impossible. I learnt this the hard way.
**Similar to the point above, working fast will ensure your ginger from forming little ginger bricks.