HOW TO PRESERVE GINGER?
India cuisine uses ginger a lot. You may not get good ginger throughout the season. It is highly recommended to preserve ginger when you have plenty. I have been doing this for years. The preservation is very simple. You just need food grade vinegar, little bit of table salt and lots of ginger
PROCEDURE
1. Peel and cut 1 kg fresh GINGER into long cuboid sticks (5 mm x 5 mm x 1 inch). Put them on a kitchen towel / tissue under a fan for 2-3 hours to dry a little.
2. Choose an air tight jar. Put the ginger into the jar and pour vinegar so that it covers the ginger sticks completely. Now put a little salt. Salt may acts as preservative and even enhances taste.
3. Either use it as a ginger pickle after a week or preserve it for over six months.
4. Remember that if you want to keep it really fresh then change vinegar every 1-2 months and store it in refrigerator.
5. When you want to use, pull out a few sticks and wash them to remove excess vinegar. Either cut it or grind it with garlic to get ginger-garlic paste.
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