The best way to store ginger imo is in the freezer. When needed, simply remove and then grate. I dont even worry about the skin. In fact it grates far, far easier when frozen - almost into a fine powder. As the powder thaws, it reduces in volume so always grate more than you think you'll need.
When done, just pop it back into the freezer!   ;D

mickdabass,

spot on lateral thinking and real important "availability" issue solved for me - i do similar for coriander (chop fresh then freeze) but had not thought about doing same for the ginger.

how does the taste turn out - is it quite close to fresh

ps i too always grate the ginger with the skin on - works a treat

i personally cant tell the difference. Its certainly a lot more aromatic than the bottled variety. The thing I like best is the fact that the consistancy is almost identical to the bottled stuff. I'm pretty crap/lazy at chopping stuff up finely so to me this is the best solution.

On advice I tried this with tomato puree and it works well.

Never been happy with the results using coriander though.

Hi Joshallen 2K
I buy both my garlic paste and tomato puree in tubes. The tomato puree is "Napolina" brand I dont know the brand name of the garlic puree, but I know they're both Italian - if thats any help as I read in another post that you couldn't find any in Canada. I must admit too that I have been dissapointed with freezing Coriander. Theres no substitute imo to fresh. Its all about aroma.

Yes, they don't have purees (garlic, ginger, tomato) in tubes here, so until I got the freezing tip, I was wasting a lot. I will probably try growing coriander next spring to see how that works.

Thanks Mick.

Quote from: joshallen2k on September 10, 2008, 01:17 PM
Never been happy with the results using coriander though.

It's fine for cooking with. Not good for decor as the stuff turns to mush when defrosted.

SnS