Recently, I decided it would be a good idea to start chopping up my fresh ginger roots when I prep vegetables for the week on Sundays. I ended up with ginger that rotted in a matter of days, and plastic containers with such a strong (rancid) ginger flavor they contaminated anything else I put inside them.
Instead of giving up on always having fresh ginger on hand, I decided to try a few preserving methods and see which worked best.
Method 1: Chopped ginger, pressed into an ice cube tray, and frozen.
Method 2: Chopped ginger coated with sesame oil, left in the fridge.
Method 3: Chopped ginger, soaked in 1/2 cup of rice wine vinegar, 1 tablespoon honey, and 1 tsp. of salt, and refrigerated.
Two weeks later, I’m happy to report all three methods worked. In my spring roll recipe, I used frozen ginger for the spicy chicken, and the pickled ginger inside the rolls. I also topped baked salmon with the ginger/sesame oil mixture for dinner another night.
Although all 3 worked and preserved the ginger, the pickled ginger was my favorite! So good, you can just eat it by the spoon. I can see this being used as a salad topping, or it would be incredibly good on top of grilled fish.
My first batch of pickled ginger ended up with a slight pink hue. I assumed that was bacteria growing, and decided with my next batch I would take precaution against that. I simply filled my jars full of boiling water, let them sit while I sliced the ginger, then filled them with ginger and the pickling mixture. It worked, because my next two batches stayed white with no discoloration.
Now when I want to make Ginger “Fried Rice”, the ginger is set to go!