How to properly and for how long you can store fresh, pickled, chopped, grated, peeled ginger at home: conditions and shelf life, description

Optimal conditions and shelf life

Recommendations for storing ginger at home will vary depending on the type of ginger.

1. It is better to keep fresh root in a cool and dark place. It can be stored for up to one month without losing its consumer properties.
2. The refrigerated shelf life of pickled ginger depends on sterilization. It will be suitable for use from one month to a year.
3. The dried and ground root can be kept in a dry place for up to two years at room temperature.
4. Candied ginger can be stored at room temperature for up to three months.

Humidity

Suitable humidity for storage is about 50%. Higher rates promote rotting.

In modern refrigerators with the No-Frost system, the humidity is 15-25%. Therefore, ginger should be kept in a closed container or plastic bag to prevent it from drying out.

Temperature

In order to preserve the taste of a fresh tuber for the maximum period, it is necessary to keep it at a certain temperature. The optimal temperature range is from 0 to +5 degrees Celsius. Root crops can be kept at this temperature for up to two months without loss of quality. Storing ginger at room temperature causes moisture loss and drying out. It begins to become moldy and rot. When frozen, the shelf life is extended to one year.

Illumination

If even a minimal amount of scattered sunlight falls on the root crop, then it, like onions, will begin to prepare for germination, releasing buds. A root with awakened buds loses its taste and aroma. Therefore, fresh tubers should be stored in a dark place.

At home, ginger can be stored fresh and pickled; the root can be frozen and even dried. Optimal storage conditions: sealed containers and temperatures up to +5°C.

How to choose the right one

The taste of ginger and its shelf life depend on how good a specimen we choose when purchasing. This applies to both fresh root and powder or pickled pulp. Let's consider the selection criteria in more detail.

Fresh

When choosing ginger, you must adhere to the following purchasing rules:

1. Examine the root from all sides. Choose it without green sprouts that look like buds. If they are present, this means that the ginger has begun to prepare for germination and has already lost some of its beneficial properties. And the shelf life in this case will be minimal.
2. Pay attention to the peel. It should be dense, slightly shiny, without visible damage or dark spots.
3. Try bending the root vegetable. Good ginger should be elastic. If it is flaccid and bends easily, then this is a sign that it has already lost some of its moisture, so it is better to refuse to purchase such a specimen.
4. Break off the root if possible. When broken, a crunch should be heard - this indicates freshness. It is ideal if juice appears when you break it.
5. Try picking off the skin with your fingernail. If it works, and a characteristic smell immediately appears, then the root crop is fresh, and, no less important, young. Old ginger sometimes tastes bitter, and its pulp is already woody, with a lot of fiber. It's better not to buy this one.

Ginger is of Asian and African origin. In terms of taste, Asian is preferable. You can distinguish it by its lighter and smoother skin.

Powder

Ginger powder is usually packaged in consumer packaging. Most often, these are small bags made of thick paper. Because of this, when choosing a powder, it is very difficult to evaluate its appearance, aroma and taste.

That is why the recommendations when choosing a powder are very simple:

• pay attention to the integrity of the packaging;
• make sure that the expiration date does not expire;
• choose a trusted spice manufacturer whose products you have already purchased.

Pickled ginger

Pickled ginger is also sold in consumer packaging. However, unlike powder, we will be able to visually evaluate the product. Here are the main selection criteria:

Coloring of the slices: When purchasing pink pickled ginger, pay attention to the color. If the color is uneven, then most likely the root is old and fibrous.

Transparency of the marinade: The marinade in containers with ginger should be completely transparent. If it is cloudy, then it is better to refuse the purchase.

Compliance of packaging: It must be without visible damage. The packaging label must contain information about the manufacturer and expiration dates.

Methods for storing fresh ginger

Optimal storage methods:

• In a refrigerator.
• In the freezer.

• In vacuum containers and bags.
• In the soil.

In a refrigerator

When kept in the refrigerator, ginger will remain fresh for a long time and will not lose its taste. Before putting the fresh rhizome into the refrigerator, it must be washed and dried well.

To maintain optimal humidity, it is better to wrap it in cling film or put it in a bag, as when storing bananas. In this case, it is advisable to put a paper napkin in the bag to absorb excess moisture.

The optimal shelf life is up to one month.

In the freezer

It is recommended to store ginger in the freezer for up to three months. It is not advisable to freeze it without packaging, since it actively absorbs other people's odors and no less actively shares its own. Therefore, before freezing, the root is usually placed in a container or bag, which makes it possible to store champignons or other mushrooms nearby.

You can freeze the whole fruit, or sliced ​​or grated.

If you plan to store it in the freezer, be sure to wash and dry it before storing it. It is better to first lay out the chopped or grated ginger in a thin layer on a plate, and after freezing, put it in a container or bag and place it back in the freezer. This way it will be stored longer, and it will be easier to separate the necessary portions.

After a few days, defrosted ginger begins to lose its pungency. Therefore, it is not recommended to take it out of the freezer in large portions.

In vacuum containers or bags

Advantages of keeping in a vacuum:

1. Virtually complete absence of air during laying.
2. Lack of air exchange during storage.

With this method, the root can be stored for up to 2-3 months in the refrigerator and more than one year in the freezer.

In the soil

This method is suitable if it is not possible to put a fresh tuber in the refrigerator or freeze it. To do this, place it in a suitable container and cover it with dry soil. The root prepared in this way can be kept for 2-3 months in a dry, dark and cool place.

Pickled ginger

​To do this, you need to wrap it in cling film - under no circumstances in a plastic bag! The root must be dry.

​Pickled ginger can be stored in the refrigerator for about four weeks.​

Pregnancy and ginger?

​Drying is considered complete if the slices do not bend, but break.​

If ginger needs to be preserved for a longer period, for example 2-3 months, some housewives resort to using the freezer. Although experts on this spicy plant claim that ginger cannot tolerate temperatures below 0°. And they say that its beneficial properties are significantly reduced when frozen.​

​Other useful materials​

​Ginger compresses with water or heated sesame or mustard oil perfectly relieve arthritis and joint pain, radiculitis, without causing allergies. A ginger bath will help relax your muscles.​

Storage

​Ginger root can be considered suitable for consumption if it is smooth, firm, and has no wrinkles, spots or visible fibers. A loose, wrinkled, fibrous root is no longer fresh and may develop stains or even mold.​

​In the following articles you can find out How to store rice? And How to store plums? , you can also find out what Hippos eat and How many years does a Bear live 05/19/2016​

​However, in the later stages of pregnancy, you should exclude pickled ginger from your diet. It increases lactation and can cause premature birth. If you are already “unbearable”, you can have dinner at a Japanese restaurant and everything will work out for you tomorrow.​

Why make pickled ginger at home?

​The peeled ginger root can be poured with boiled water and placed in the refrigerator in this form. This method also allows you to preserve the product for a week. A certain amount of useful substances will pass into the water, but very little.​

​Spoiled ginger root is highly not recommended for consumption, as its beneficial properties are significantly reduced and there is a high probability of poisoning

So pay due attention to the storage of this product.​. womanadvice.ru

womanadvice.ru

Methods for storing fresh root

To preserve the beneficial properties of ginger for a long time, use the following methods:

1. In the marinade . In a glass bowl, dilute 6 tbsp. l. sugar, 4 tsp. salt and ½ tbsp. vinegar. Bring the solution to a boil in a saucepan and pour in the chopped root. Put it in the refrigerator. Homemade marinade can be stored for up to 6 months.
2. In an alcohol solution. Pour the whole root with rubbing alcohol in a glass container, screw tightly and let it brew in a dark place for 2 weeks. Use the tincture for medicinal purposes, diluting it with water in a ratio of 1:4.
3. Decoction. Finely chop the root and boil in 250 ml of clean water. Consume within 5 hours.

Storage without special treatment

Wrap the unpeeled root in a cloth and put it in a paper bag, release the air from it and pack it in a sealed bag. Store for several weeks.

Use this method only if you plan to use the product soon.

Ginger for homemade preparations

The benefits of the plant were known even BC. e. At that time it was already used for medicinal purposes. Even then, travelers and the first sailors wondered how to store ginger. They always took it with them on long trips - it helped restore strength, protect against diseases, replenish organic vitamin and mineral reserves in case of insufficient or malnutrition, and protect against scurvy. Women in labor in countries with warm climates always prepared the juicy root in advance - consumption accelerated labor.

In order to extend the shelf life of ginger, you need to find (or buy) a high-quality rhizome - thick, dense, light yellow in color under a dense, smooth light brown skin. If it is dry, wrinkled, with cracks, it means that the shoot has already lain somewhere and dried out. The characteristic aroma and taste do not change, but the healing properties are reduced.

Attention! Close spots on the surface indicate the beginning of decay. You should immediately refuse such a purchase.

How to properly store the root at home

At home, the healing product can be stored in different ways: in the refrigerator, dried, marinated or grated.

Keeping the product fresh

Most often, housewives purchase dried ground ginger as a seasoning. But more experienced chefs claim that it is the fresh root that can give the dish the necessary taste and aroma. Therefore, it is recommended to buy it. In this connection, we have to solve the problem of where to store fresh ginger, and how best to store ginger root in the refrigerator. So, first things first.

Advice! You don’t need to buy a lot of fresh ginger for future use; you won’t be able to preserve it in this form for long. Even if you store ginger in the refrigerator, the duration will not be more than 7 days.

A good root of a young plant can last for a week in the fruit compartment without any special measures. Nevertheless, it must be separated from other products, since it has a pronounced aroma that it can share with other neighbors. There are several options.

• You need to put the root in a bag with a zipper and seal it, releasing all the air from it. It is important to thoroughly dry the root before storing, otherwise it will begin to rot and deteriorate. The same thing will happen if condensation forms inside the bag. As an alternative, you can pack the ginger in film, thereby creating an airless space.
• To prevent the root in the bag from becoming damp, in some cases it is suggested to first wrap the ginger in a napkin or paper and then seal it tightly. This method preserves the product for several weeks.
• You can simply put the product in a paper bag. This will protect it from neighbors, since ginger should be stored separately. This way it can be stored for a week.

Before packing the spice and putting it in the refrigerator, you should carefully inspect it and check for any spoiling fragments of the peel. Such places should be cut off, otherwise the stored product will not last for the required period.

Purified

There are many options for storing peeled ginger.

But the most popular are these:

1. The prepared root is poured with white wine or a stronger drink (for example, vodka). The container is tightly closed and stored in a cool place.
2. The purified product is filled with freshly squeezed lime juice. The vessel is tightly closed (so that every beneficial property of ginger root remains unchanged) and placed in a cool place.
3. The prepared root is poured with boiled water and cooled to a temperature of +23…+25°C. The container is hermetically sealed and stored in the refrigerator or other cool place.

Important! In all cases, the workpieces are placed in clean glass containers.

Sliced

Chopped ginger is ideal for adding to tea. You can store it in the same ways as the purified product.

Drying and grinding

The dry powder is stored for a long time, does not lose its beneficial properties, and is versatile, i.e. can be used for any purpose. The same applies to the dried product. Ginger in this form can be stored at room temperature or in the refrigerator. In both cases, the properties of the product do not change.

Cooking instructions:

1. The root crop is prepared: washed and dried. There is no need to remove the peel.
2. Ginger should be cut into rings.
3. Place on a baking sheet covered with parchment and place in the oven. Drying is carried out at a temperature of +50°C.
4. After 1 hour, the ginger rings need to be turned over, after which they are placed in the oven again - also for 1 hour.
5. The dried product is stored in an airtight container, but first it must be completely cooled.

To obtain dry powder, dried ginger is ground using a coffee grinder or blender.

Ground

The ground root has a long shelf life. It is obtained by grinding the dry product or purchasing ready-made powder. It is most convenient to store such a product in paper bags, but it is better to use sealed glass containers - they protect the powder from moisture.

FAQ

Ginger is a popular delicacy, people like its spicy, rich, pungent taste, so questions often arise about how to prepare and store it at home yourself, how long can you store a purchased and home-made product.

Can ginger be frozen in the freezer for storage?

You can preserve the valuable root for a long time without compromising its properties by freezing it in a household refrigerator. You can freeze the whole root, cut into thin slices, or even in an ice container. The whole root is not cleaned, but only washed well with a brush and dried.

Can pickled ginger be frozen?

When purchasing a large portion of pickled ginger, there may be a problem with its preservation; in this case, it is worth cutting the purchased mass into small portions and freezing. Nothing will happen to the product, and it will retain its taste and nutritional properties. It is better to defrost in advance at natural room temperature. However, there is little point in freezing the spice, since the marinade is already a good preservative that will preserve the product for a long time.

How to store pickled ginger after opening the package?

The optimal container for storing pickled ginger is a glass container with a lid. After opening the original packaging, you need to transfer the contents into glass. Plastic or polyethylene containers, in which the root is usually packaged, are deformed, can crack and leak, and absorb foreign odors. The shelf life of the spice in the marinade after the factory packaging has been unsealed is 1 month.

How to preserve ginger?

Pickled ginger is a common spice, especially in oriental cuisine. It is not difficult to prepare such a canned product. Once prepared, it can be used within a couple of days. The following procedures should be followed sequentially:

1. Wash ginger root thoroughly - 300 g.
2. Remove the skin.
3. Grate the pulp or cut into thin slices.
4. Boil chopped ginger in water for 5 minutes.
5. Sterilize the glass jar and lid.
6. Transfer the ginger into a glass container.
7. Prepare and boil a mixture of sugar - 3 tbsp. spoons, apple cider vinegar - 160 ml, salt 1 tbsp. spoon and water 80 ml.
8. Pour the resulting marinade over the ginger and place in a cool place for 2 days.

How to keep ginger fresh at home for tea?

Ginger can be harvested to brew delicious and healthy tea for future use. You can make a powder from the dried root and add it to tea or prepare it with lemon and honey. A drink with such ingredients will not only be tasty, but will also help during a cold. It will warm you up, improve the body’s defenses during infections, and relieve a sore throat.

To prepare a mixture of ginger, lemon and honey:

• wash the root;
• remove the peel;
• grind in a meat grinder together with lemon;
• add honey;
• For storage, place in a glass container.

Unusual storage methods

Along with standard food processing methods, a spice such as ginger is preserved well even with rather unusual methods.

With the help of alcohol

You can pickle ginger root in an alcohol-containing liquid - this will not change the beneficial potential of the plant. The peeled root is simply placed in an airtight container and filled with alcohol.

Important! All alcohol-containing marinades somehow change the taste of the root.

Most often used as a preservative:

• vodka;
• sake;
• dry sherry;
• rice wine.

Vodka changes the aroma and flavor character of ginger the least of all marinade mixtures. Some people advise squeezing ginger juice and mixing it with strong alcohol (alcohol, vodka). This mixture cannot be used as a separate food product, but it will serve as an excellent additive when preparing meat or various sauces.

In sugar filling

The taste of ginger will change somewhat if you store it candied. The purified product is cut into thin slices, dipped in sugar syrup and boiled for 10–15 minutes. The syrup is prepared at the rate of 1 part water to 1 part sugar. This product should be stored in the refrigerator for no more than 30 days.

Another method can be used. A distinctive condition is processing in the oven. Ginger slices drenched in sugar syrup are boiled until completely thickened. The ginger is removed and the sweet liquid is allowed to drain.

Then the pieces are rolled in sugar, laid out on a baking sheet and dried. Such a dry product can be kept at room temperature, but only in airtight packaging. The remaining syrup will serve as a good addition when making ale.

In honey

The loss of healing properties is minimized if honey is used to preserve it - it is an excellent preservative. In addition, such a product will be indispensable for colds. The recipe for making the drug is simple. The root is grated and mixed with honey. All components complement each other and enhance the effect of beneficial components.

In what form and how to use

The ready-to-eat product does not require additional heat treatment. It is best to eat this spice along with other dishes: meat, fish. Add it to sushi and rolls .

Ginger roots favorably emphasize the taste of these dishes and prevent infection by pathogenic bacteria , which may be contained in raw fish or undercooked meat.

It can be eaten as a separate dish, but it is important not to overdo it: the hot, hot seasoning can lead to irritation of the gastric mucosa . Sometimes the roots become an ingredient in other dishes: they are added to salads, roasts, pies; Meat for barbecue is marinated in juice.

Video about the benefits and possible harm of ginger, how to prepare it at home:

Shelf life

The root vegetable can be stored in the freezer for six months without the risk of loss of properties. To understand how long ginger root can be stored in the refrigerator, you need to consider the method of its preparation. The spice in its raw form can last from 10 days to 1 month.

Dry powder or dried slices can be used within 2 years from the date of manufacture. An intermediate option is pickled ginger. The shelf life of this product is 2-3 months.

Sources

• https://domopravitelnitsa.com/hranenie/kak-hranit-imbir-v-domashnih-usloviyah.html
• https://profhranenie.ru/kak-hranit-imbir
• https://rem.ninja/kuhnya/hranenie/koren-imbirya-svezhim-dlya-chaya-doma.html
• https://fermer.blog/bok/ogorod/imbir/8937-hranenie-kornja-imbirja.html
• https://zen.yandex.ru/media/id/5acf89cc61049348b6c053b9/5cc7c356178ebe00b3e6e3ae
• https://SpicePortal.ru/spetsii-i-pryanosti/kak-hranit-imbir

Does ginger lose its beneficial properties when frozen?

Freezing is considered one of the most gentle ways to prepare food. Vegetables, fruits, and berries retain the maximum amount of vitamins and minerals. The same cannot be said about conservation. It is only important to adhere to the temperature of -18-20 degrees, and do not neglect the preparation rules.

Useful properties of frozen root:

• relieves fever;
• strengthens the immune system;
• reduces sore throat;

• eliminates metabolism;
• increases the elasticity of blood vessels;
• promotes the removal of sputum.

The list doesn't end there. The product really has healing properties. Vitamin C or ascorbic acid is considered the most vulnerable. It is preserved in frozen ginger by 80-90%. What remains are essential compounds, iron, zinc, magnesium, and other useful substances.

Gingerol is completely preserved in the frozen preparation. It is this substance that promotes weight loss.

Selection and cleaning

When choosing a product, you must first decide on the exporting country. Raw materials brought from Asian countries are considered softer and healthier, while African goods have a more bitter taste with an excess of essential oils. Criterias of choice:

• dry and clean peel of an even gray-golden tone;
• characteristic crunch and release of juice at the break;
• pronounced citrus aroma;
• flexibility and elasticity to the touch;
• the more branches the root has, the more benefits;
• lack of fresh eyes.

Peeling ginger is similar to peeling new potatoes: the thinner the peel, the more useful parts remain. It is best to scrape off the thin skin.

Basic Rules

To preserve ginger for as long as possible, try to purchase the freshest root. You can determine whether it is stale by its rich spicy aroma, smoothness of the skin and elastic structure of the fibers. Avoid buying soft, flabby, wet or moldy roots. This appearance signals that the product is clearly not the first freshness.

Storing ginger at home does not require special equipment. However, it is worth remembering that it is very susceptible to low temperatures. The most favorable place for storing roots is considered to be a basement or other dark room with good ventilation and an air temperature that does not fall below +7 °C.

When buying ginger, you need to clearly know how you will use it. This decision determines where and in what form to keep the purchased product.

Video

To get acquainted with the nuances of storing ginger root at home, watch the videos:

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To make tea, you can also make a ginger-honey mixture, which can be stored in the refrigerator for up to 1 month. To do this, grate the root (200 g) and add a little lemon juice (2 tbsp.). Pour liquid honey over the mixture, mix well and transfer to a glass container. Add 1 tsp. mixture into tea to make the drink healthy and aromatic.

Additional tips and tricks

Ginger root will not dry out if you do not peel it, but wrap it in cling film and put it in the refrigerator. It retains its beneficial properties best in honey or vodka. In the freezer, the tuber loses many vitamins, but the aroma and taste remain the same.

When pickled, ginger root retains most of its beneficial substances and becomes softer and less pungent. Ginger is not advisable for people suffering from ulcers and other stomach diseases.

When choosing a seasoning, you need to pay attention to the expiration date and composition so that it does not contain harmful additives.

In the freezer

You can store ginger in the freezer either in its whole form (peeled or unpeeled) or crushed - cut into pieces or grated. Wrap whole roots tightly in cling film and place in zip-lock bags. Release excess air. Close and store in the freezer. In this form, ginger can be stored for 3-4 months.

Some housewives prefer to store ginger in chopped or grated form. Peel the root and grate or chop it: twist in a meat grinder or grind in a blender. Scoop out portions using a tablespoon and place on a tray lined with parchment paper. Place the tray in the freezer for 40–50 minutes. Transfer the frozen portions into a container with a tight lid and place them back in the freezer.

Another way to store ginger in the freezer is to cut it into medallions. Place the thinly sliced ​​root in one layer on a flat dish. Place in the freezer until completely frozen. Then transfer to plastic bags or other airtight container. Store the prepared medallions in the freezer for 3-4 months.

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