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Did you ever wonder how to preserve ginger and garlic when you ended up with a bulk of them? While ginger and garlic tend to last relatively long, you may still end up throwing half away if you do not use them all within 2 weeks. I was definitely in that situation, but not anymore.
Like preserving fresh herbs by making a basic pesto out of them and storing them in snack-size bags in the freezer, you can apply the same method for ginger and garlic.
Chinese and Asian cooking tend to use lots of minced ginger and garlic. For ginger, when I discovered organic ginger, which is smaller and has richer yellow pigment, is available, I switched to organic ginger.
Then I found Costco carries organic ginger, but in bulk quantity, approximately one and three-quarters pounds. It is a lot of ginger, but as long as you know how to preserve fresh herbs such as ginger easily and effectively, then it is not a problem.
How to Preserve Ginger and Garlic?
For garlic, I use the Chinese cleaver flat side to pound on the garlic bulb, until the cloves of the garlic are separated and slightly smashed. This makes the peeling easier.
Once you have peeled the garlic, add them to a compact food processor, and lightly pulse until you have chopped the garlic into small pieces. Make sure you do not overdo it.
Fill each snack-size bag with freshly minced garlic, and press to squeeze out the air, organize the minced garlic into a small cylinder and then seal the bag.
You can put several snack-sized packs into a quarter-sized freezer-friendly ziplock bag, label it, and store it in the freezer to use in the next few months.
For ginger, the first thing first is to wash and rinse it well. Pay attention to the folded areas, break them down to wash them thoroughly clean if needed. Then coarsely cut the ginger into slices and add to the food processor.
The remaining steps are the same as garlic, use a compact food processor to chop them into fine pieces and then package them into small snack-sized bags. For each small bag, only fill the bag with about half, then press and compactly roll the minced ginger into a small cylinder before sealing the bag.
You can then use a quarter-sized freezer ziplock bag to hold multiple small packs. Store them in the freezer and use them for the next few months.
How to use these preserved ginger and garlic?
Just like using the preserved frozen herbs pesto, you do not need to dethaw the ginger or garlic beforehand. Simply take one small pack from the freezer when you need them and then use a cleaver to cut a portion off.
It is worth mentioning that garlic is easier to cut. Due to the unique properties garlic contains, it remains soft enough to cut through easily.
How to Preserve Ginger and Garlic?
Did you ever wonder how to preserve ginger and garlic when you ended up with a bulk of them? Especially if you've got some organic quality ones? This is perhaps the easiest and most effective method to preserve these superfood herbs.
Materials
- Organic fresh ginger or garlic
Tools
- Compact food processor
- Chinese butcher cleaver
- Cutting board
- Silicon spatula
Instructions
- For garlic, I use the Chinese cleaver flat side to pound on the garlic bulb, until the cloves of the garlic are separated and slightly smashed. This makes the peeling easier.
- Once you have peeled the garlic, add them to a compact food processor, and lightly pulse until you have chopped the garlic into small pieces. Make sure you do not overdo it. Just enough to chop them into fine pieces, but do not turn them into mushy smoothie.
- Fill each snack-size bag with freshly minced garlic, and press to squeeze out the air, organize the minced garlic into a small cylinder and then seal the bag. You can put several snack-sized packs into a quarter-sized freezer-friendly ziplock bag, label it, and store it in the freezer to use in the next few months.
- For ginger, the first thing first is to wash and rinse it well. Pay attention to the folded areas, break them down to wash them thoroughly clean if needed. Then coarsely cut the ginger into slices and add to the food processor.
- The remaining steps are the same as garlic, use a compact food processor to chop them into fine pieces and then package them into small snack-sized bags. For each small bag, only fill the bag with about half, then press and compactly roll the minced ginger into a small cylinder before sealing the bag.
- You can then use a quarter-sized freezer ziplock bag to hold multiple small packs. Store them in the freezer and use them for the next few months.
- When it is time to use them, you do not need to dethaw the ginger or garlic beforehand. Simply take one small pack from the freezer when you need them and then use a cleaver to cut a portion off.
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