How to Store Fresh Ginger (With Video)

Ginger is loved by many for its delicious spicy taste and abundance of health benefits. But, after switching from buying the root powdered to fresh, you may experience the probelm of it spoiling after about a week in the fridge. Though this can be frustrating, don’t fret! Below is all of the information you need to learn how to store fresh ginger most effectively.

First of all, let’s discuss the pros of switching from powdered to fresh ginger.

My personal belief is that fresh is best in almost all cases. There are less steps involved when a food product isn’t processed and packaged. This means that less hands and chemicals have likely touched the food and its core nutritional value may be better preserved.

One example of this is the rather large controversy regarding the loose versus bagged greens debate.

Nutritionists and environmentalists alike argue that though production facilities use a blend of water and chemicals like bleach to sterilize their “washed” greens, up to 90% of bacteria remains on the leaves! This bacteria can then spread within the food’s packaging and contaminate all of the leaves—even those that do not appear wilted or blemished. This series of events is likely what lead to the produce-sparked outbreaks of Listeria and E. coli.

Another imoprtant factor that you should take into consider while shopping at the grocery store is your carbon footprint. If you opt to buy food items that aren’t packaged or wrapped in plastic, you can drastically reduce your environmental impact.

It’s okay if your grocery haul isn’t 100% plastic-free but making the switch when possible can significantly reduce your waste.


If videos aren’t your cup of tea, read the full instrunctions below.

The first step is to wash your ginger with a produce brush. Never forget this step when preparing produce because plants grow in the ground and so can have dirt and bacteria on their surfaces!

After washing your ginger root, pat it dry with a clean rag.

Use a spoon to gently scrape away the root’s skin from its flesh.

If the root has any tough wiry ends, you can use a small knife to chop them off. These hardened areas of the knob form when when the root’s flesh dries after being exposed to oxygen.

Chop the ginger into various sizes to be utilized in a myriad of recipes.

Roughly 1-inch knobs are ideal for grating and 1/2-inch knobs are convenient for adding into smoothies and such. Thin slices are also handy for brewing single cups of ginger tea.

After chopping your ginger root, add the pieces to a freezer-safe container like a Stasher bag and store in the freezer.

Frozen ginger will keep for months and is ideal for adding to so many recipes! Add whole chunks to smoothies and homemade ice creams, grate into a stir fry/pan dish or whip up delicious teas and juices.

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