Nov 1, 2008

Freezing Ginger

Filed under: Tips & Tricks,Recipes — Tags: , , — Kay @ 7:11 pm

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I got the idea for a really fast ‘tips & tricks’ posting when Ashley mentioned fresh ginger in the comments section of my Caramelized Carrots recipe. Figured I’d do a quick and easy how to. Photos didn’t come out real good because it’s incredibly dark here today. I had so very little light to work with. But you’ll get the idea.

Here’s a little trick I learned some time ago, a trick that made my kitchen life much easier and gives me more value for my money. I have a deep-seated love for fresh ginger. I’m simply addicted to the scent, the amazing flavor and how it spices up almost anything in comes in contact with. 

Always been told the best way to store ginger is by placing it in a paper bag and store it in the vegetable drawer of your fridge. So for a long time I did store it that way. I use a lot of ginger, but not every single day. So I often found myself doing some last minute racing to the store when the ginger had become too old, dried out and stringy to use.

Then I learned you can actually freeze ginger. Here’s how I do it.


I buy fresh ginger in bulk at the market in downtown Gouda. A rainy and overcast market today. Make sure you get some big, fat pieces of fresh ginger, as smaller ones tend to dry out sooner.

I freeze my ginger in two ways. I simply break the ginger at the smallest part, so I have a few larger pieces of ginger to cut in match sticks for stir-fries. I also make several thumb sized pieces, for those times when I don’t have to grate a set amount and prefer to go by taste.

Not only does ginger freeze very well, it’s also much easier to peel and grate when it’s still frozen. As if that isn’t enough, the flavor seems to intensify as well.

Just put everything in a big freezing container.

Now because I use a lot of grated ginger in marinades, cakes, lemonade and even to spice up my hamburgers with, it’s very easy to have some ginger already grated, ready for you to use.

Simply peel the ginger.

Grating it will immediately discard the stringy, hard bits and leave you with the juicy and fragrant ginger. Now grab a measuring spoon and fill up a tsp or tbsp with ginger. Depending on how much you normally use, of course. I do a few teaspoons like this and a few tablespoons. Little bit of everything.

Pull a piece of foil off the roll, fold it in half, spoon the ginger on top and turn it into a log. Now start rolling and finally twist the foil edges together. That simple. This will thaw very fast, too.

Just put them in with the larger and smaller pieces of ginger. Pop the lid on and put in your freezer. You can store it like this for about 6 months.

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    1. 1

      Huh! Neat. I’d always done the paper bag thing too, but that just meant I forgot I had it……

      Ashley on Nov 1, 2008 @ 7:40 pm Reply
    2. 2

      Great idea! We use alot of ginger and I keep it in the freezer, but there are some days where it would be very useful to have some pre-grated. I usually just pull it straight from the freezer and grate it frozen.

      Lisha on Nov 2, 2008 @ 10:35 pm Reply
    3. 3

      Hey There!

      Great post! I have tried freezing ginger before, but instead of preparing before hand, I placed it directly into the freezer. This does not work!!! So thanks for the tips!


      Donal x

      Donal on Nov 6, 2008 @ 4:02 pm Reply
    4. 4

      Thanks for the great tip! My husband loves ginger but I hate when all I find is a dried or moldy chunk in the bottom of the vegetable drawer. (I don’t use a bag, just toss it in there.)

      But I’m going to attempt to freeze some, since you’ve shared. Just one question: Did you mean to say use a piece of foil? The picture clearly shows plastic wrap.

      Joanne on Nov 17, 2008 @ 7:28 pm Reply
    5. 5

      Joanne, sorry it’s plastic wrap. Oftentimes I’ll write down the Dutch word for something without thinking about it. Thanks for pointing it out!

      Kay on Nov 17, 2008 @ 7:30 pm Reply
    6. 6

      Great idea, I like your different ways of freezing. I just yesterday had to run to the store just for ginger, I love it!

      Jenna on Nov 18, 2008 @ 1:00 am Reply
    7. 7

      Thanks for the great tip!
      I love ginger, too, but my boyfriend can’t stand it in large quantities or if I use it everyday, so even the smallest piece I buy goes to waste after some time.
      I already knew you could freeze grated ginger, but since I’m a college student and don’t own a good grater (I can’t use mine for garlic or ginger, about 95% of it gets stuck to the surface of the grater and it’s just too much hassle – normally I just chop it up very finely) I didn’t attempt it. It never occurred to me to try and freeze the pieces as a whole.
      Btw, do you know any good graters (that can be used for chocolate as well) which don’t cost an arm and a leg?

      Sina on Jan 14, 2009 @ 3:03 pm Reply
    8. 8

      Sina, the graters I use are only €0,50 a piece at Ikea!

      Kay on Jan 14, 2009 @ 3:05 pm Reply
    9. 9

      Wow, really? I’ll have to look into them next time we go to Ikea.
      I just had some pretty bad experiences with Ikea kitchen items, so I didn’t want to try them again. But I guess, for 0,50 Euros there’s not much to lose :D Thanks for the tip!
      Ah and another thing: I tried out your Roasted Potatoes recipe from PW’s website last week and already made them again yesterday, they’re great! My boyfriend and I loved them with fried salmon and a fresh salad.

      Sina on Jan 14, 2009 @ 3:49 pm Reply
    10. 10

      Sina, they’re actually really great. I have several of them and been using them for 2 years now. Grate garlic, cheese and ginger with them.

      If you check my potatoes section you’ll also run into a posting for Lemon Roasted Potatoes, they’re also really good with seafood!

      Kay on Jan 14, 2009 @ 3:51 pm Reply
    11. 11

      Thanks so much for posting this with such great detail. I am always throwing out dried out ginger. I will definitely be freezing my ginger from now on! Love the idea of freezing pieces and pulp.

      Charmian Christie on Sep 19, 2009 @ 6:15 pm Reply
    12. 12

      the best way to peel ginger is to use a spoon you will be saving much of the flesh then after grating it fill it in ice cube trays after frozen you can stack them in small plastic containers and use as much as you like. love your blog and your presentation.

      queen on Nov 4, 2009 @ 4:49 am Reply
    13. 13

      Yessss. It’s done!
      Really great idea. Thanks Kay!!!

      Diana on Jan 21, 2010 @ 2:02 pm Reply
    14. 14

      Great info! I’ve been wondering about this.  I’ve been loving using ginger for about a year now….but it does tend to go bad on me as I’m still collecting good recipes…  I’ve bought it in jars and that works pretty well too but I’m sure it’s not the best, money-wise.

      LoriM on Apr 27, 2011 @ 1:49 am Reply
    15. 15

      Great to know I can freeze it in chunks or grated. I have always stored it in a mason jar with sherry or port. It keeps for years in the alcohol as long as only the cook knows about it!

      Kris Tabor on Oct 27, 2011 @ 5:26 am Reply
    16. 16

      oops – I must add that you keep the ginger/sherry mason jar in the refrigerator

      Kris Tabor on Oct 29, 2011 @ 3:46 am Reply
    17. 17

      Just stumbled upon your site when searching if I could freeze ginger. Hurrah! I can :P

      Always good to know, and now it appears I’ve found an awesome cooking site, time to explore! 

      Gemma on May 18, 2012 @ 8:51 pm Reply
    18. 18

      Another great use for frozen ginger is ginger juice.  After freezing chunks of ginger, you then let it thaw.  Once thawed, the juice easily squeezes out with a citrus juicer or garlic press.  Great squeezed straight into a whiskey or rum with a little lime!

      feralcoder on Jul 27, 2013 @ 9:01 pm Reply
    19. 19

      I really loved your looks really different.I will try it tomorrow.keep it up!

      Tina paul on Sep 4, 2013 @ 10:42 pm Reply

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