You’ve probably bought a big chunk of fresh ginger root in the past and then used only an inch of it in a recipe. If not preserved in some way, the rest of the ginger forms mold or dries up before you can use all of it. That never needs to happen to you again if you master how to make ginger preserve.
Freeze the Leftover Ginger
When you freeze ginger, don’t bother peeling the ginger first because it is easier to peel ginger after it is frozen.
Just cut the ginger root into approximately 1-inch chunks. Freeze the chunks in a single layer on a plate or cookie sheet, uncovered, for 1 to 2 hours. Transfer the frozen chunks to freezer containers or bags.
The initial single layer freeze keeps the chunks of ginger from clumping together so you can take out only as many pieces as you need at a time.
Make It Boozy
Soak the ginger in brandy or sherry. First, cut the fresh ginger into approximately 1-inch chunks and then peel the chunks—or peel, then cut, depending on how gnarly your ginger rhizome is. Put the peeled ginger chunks into a clean glass jar and cover them with dry sherry or brandy. Secure the lid and store in a cool, dark place such as your refrigerator or cellar.