Store Ginger In The Freezer To Keep Wrinkles At Bay

Old, shriveled-up ginger is one of the most unsightly things you can find in the depths of your fridge. When fresh, ginger root should have a thin, smooth skin and a refreshing, peppery taste. A wrinkly exterior indicates not only a loss of flavor, but a degree of spoilage that could make you sick, so into the trash it goes. To avoid this sad situation, looking beyond the fridge and start storing ginger in your freezer.

Storing ginger in the fridge can be a good start, as it helps a whole, unpeeled root last up to a month. It can even last up to three weeks on your countertop. These options are fine, if you reach for ginger often and use it up quickly, but for the rest of us, the freezer is the best place for this spicy root. TikTok creator Iris King explains that freezing ginger helps it last much longer (so no more of those annoying wrinkles), and even makes it easier to grate.


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Frozen ginger retains much of its original taste and texture, and remains at top quality for six months before it starts to lose some flavor. You'll have plenty of time to use it up in dressings, stir-fries, curries, and more, and properly freezing the root couldn't be easier.

Tips on storing whole ginger in the freezer

Unlike some other types of produce, ginger doesn't require any peeling or slicing before you freeze it. Just rinse a whole piece of the root and dry it thoroughly, then place it inside an airtight, resealable bag, or wrap it in cling wrap. This step will prevent ginger from developing freezer burn, which could damage the exterior and result in muted or unpleasant flavors.

Once properly stored and frozen, you can peel, grate, or roughly chop this aromatic without having to defrost it. You can even thinly slice it, but be careful, as the hard texture of frozen ginger makes it much harder to cut narrow pieces. You don't want to put too much force on your knife and cause it to slip out of your hands. In this case, chop off a large hunk of the frozen root and thaw it first, to avoid any injuries.

If you're skeptical about freezing the root whole, you should know that you don't actually have to peel ginger. After a quick cleaning, the skin is perfectly edible, and not detectable at all once you mince or grate the ginger. The peel also contains a large amount of antioxidants that you won't want to miss out on. Still, if you're really not a fan of the papery exterior, you can peel ginger with a spoon rather easily prior to freezing.

Other ways to freeze and store ginger in the kitchen

Freezing ginger whole may be the easiest method, but you can certainly prep it further before storing it. Slice or mince it before placing it in the freezer, which can save you some time in the future. You can even purée ginger and dollop into an ice cube mold, freeze, then pop out the cubes and transfer to a sealable bag. You'll have an instant flavor booster for curries and soups. Or, take the second-laziest route and roughly chop ginger before freezing it. This can speed up the prep for an easy ginger syrup or warm spiced ginger tea.

Keep in mind that freezing pre-prepped ginger will limit the ways you can use it. You can't turn puréed cubes back into slices, for instance, so choose the prep method that suits the way you normally use ginger in the kitchen. If you prefer some flexibility (including no need to thaw), store ginger in the fridge. You can chop or mince it before storing, but it will only stay useable for two weeks at best. Only cut as much ginger as you'll need in the immediate future, keeping the rest of it whole to preserve it better. And if you suspect the leftovers might start to wrinkle soon, freezing is always an option.