Did you buy a generous amount when cooking and now you have a good bit left over? No problem: freezing ginger is an easy way to preserve the aromatic rhizome. Even without a freezer, fresh ginger can be kept for several weeks in a dry, cool place.
Freeze ginger: How to keep the tuber fresh
You have various options when freezing ginger. After the thorough cleaning you can freeze the tuber with or without the skin – it is edible and provides additional protection.
Cut the ginger into slices, cubes or grate it finely, depending on what you need later. Packed airtight in freezer bags or tins, it will keep in the freezer for up to six months shelf life. Particularly practical: frozen ginger can be grated directly without defrosting first.
Alternatives and storage tips
If you don’t have space in the freezer, you can store ginger on a dry, dark place for several weeks. Pickling in honey or vinegar is also a creative method that not only preserves the food, but also opens up new taste experiences.
A clever idea: freeze portions of grated ginger in ice cube molds. This way you have small quantities to hand when needed – ideal for teas, curries or smoothies.
What happens to nutrients when you freeze them?
The valuable ingredients such as Gingerol and essential oils are largely preserved during freezing. Slight loss of aroma can occur during very long storage, but is usually hardly noticeable.
Many other foods also benefit from freezing: Herbs such as parsley, diced pumpkin or grated cheese remain aromatic and handy for spontaneous kitchen ideas. With the right preparation, you can ensure you have a healthy and versatile supply.
Checklist: Freezing ginger made easy
- Prepare: Clean ginger thoroughly, optionally peel and cut or grate
- Portioning: Form slices, cubes or puree, alternatively use whole pieces
- Pack airtight: Freeze airtight in freezer bags or tins
- Label: Note the freezing date – shelf life up to 6 months
- Use: Grate directly frozen or use in portions for teas, curries and smoothies
This article was partly created with the help of a machine and carefully checked by the editorial team before publication.
