@dide This was a gift from a friend's daughter who got it at the farmer's market. But next spring, I'd like to try to grow some myself so I could have endless access to such amazingly fresh ginger. I'm quite addicted to anything that tastes of ginger.
Nothing like fresh young ginger, use it skin and all. I tend to go nuts when I find it in the shops. Ginger root freezes quite well, don't defrost, just grate what's needed and put it back.
@golftragic REALLY !! Must try this next time I get some super fresh ginger. But how about grocery store ginger that's all brown on the outside already? Can you freeze that? Shave the skin first?
@jyokota I've never bothered to freeze old ginger, it's normally available all year. Another thing I do is to make up a whole lot of garlic and ginger paste when they're good, then freeze the paste in ice-cube trays, later decant and put into vacuum-sealed bags or other containers in the freezer. Then you just take out what you want a little while before making a curry or whatever. You can do the same with curry pastes and pesto too when/if you get lots of good sweet basil. I dry XS chillies (and make sambal oelik) but am still working on how best to store fresh coriander. I grow lots of it, but it bolts all too quickly.
@golftragic I did make pesto in cubes this year because I had so so so much fresh basil and I can't eat garlic so homemade pesto is all I can eat, no store-bought because they always have garlic. For curry pastes, I use the Japanese blocks -- do you know them? When you find out about what to do with fresh coriander do let me know! I learned from Kim on 365 how to dehydrate oregano so I did that a couple of months ago.
Fabulous depth of field