Freezing Ginger

I’m so happy to share this tip with you! I always took this for granted as I have been working with ginger this way for as long as I can remember. I mentioned it to a couple of girlfriends who thought it was such a great tip to share so here it is!

Freezing ginger! I keep fresh ginger in my fridge for when a recipe calls for fresh ginger slices. But mostly, I use frozen ginger. I freeze whole ginger and when I need ginger grated in a recipe, I simply take it out, grate it and then put the remaining piece of ginger back in the freezer. Super handy, super quick, super easy and super nutritious!

Another way to have ginger ready to add to smoothies, soups, meals, is to mince it, then put it in an ice cube tray and add a bit of water (or lemon juice) to cover and once frozen, transfer the cubes to a freezer bag and store in the freezer. It’s certainly handy to have minced ginger frozen this way, yet my preferred way is still to grate frozen ginger.

If you use organic ginger then there is no need to peel it. If you buy conventional ginger, give it a good rinse and let it dry thoroughly before you put it in the freezer, or you can peel it and then put it in the freezer – up to you. When you grate frozen ginger, the peel sometimes comes off or in most cases when I do it, it gets grated fine with the flesh of the ginger and you can’t even see it.

Ginger is FILLED with nutritionally beneficial goodness! Read up about it on my blog post!

I’ve been asked questions about the rasp I use. I LOVE the rasp I have – it’s from Lee Valley and was a gift many years ago from one of my dearest friends who also swears this is the best one ever. I use it often for rasping any number of things (lemons, limes, garlic, ginger of course) and it is always perfect, sharp and rinses clean.

Give this trick/tip a try and let me know in the comments or on IG what you think! https://www.instagram.com/renatacollective/