Take the 2-minute tour ×
Seasoned Advice is a question and answer site for professional and amateur chefs. It's 100% free, no registration required.

I always have some fresh ginger root in my fridge: I love to add some grated ginger in my sauces and dips.

But the amount of ginger in my recipes is so small that every two weeks I find myself throwing away all those almost unused ginger roots...

Is there some ginger-only (or ginger-based) dish that I can do for saving it from trash?
What do you do with large amounts of fresh ginger?

share|improve this question

closed as not constructive by rumtscho Jan 22 '13 at 18:55

As it currently stands, this question is not a good fit for our Q&A format. We expect answers to be supported by facts, references, or expertise, but this question will likely solicit debate, arguments, polling, or extended discussion. If you feel that this question can be improved and possibly reopened, visit the help center for guidance.If this question can be reworded to fit the rules in the help center, please edit the question.

Questions that call for a list of X should be created as community wiki. This has been converted. –  hobodave Aug 27 '10 at 0:59
Thank you very much. –  dolma33 Aug 27 '10 at 1:13
Terry Pratchett reports a rather nonstandard usage involving speeding up a team of oxen. –  bmargulies Sep 15 '10 at 19:26
The "list of X" rule has been changed since the question was written; now they are not accepted in any form. Closing. Please only use [culinary-uses] for very rare ingredients. –  rumtscho Jan 22 '13 at 18:55

16 Answers 16

I used to have the same problem, then a friend taught me a neat trick. Ginger freezes very well, and lasts a LONG time.

Freeze the whole root in a zip-lock bag. When I need it for a recipe, I can use it without thawing the entire root. Use a knife to shave the peel away, then use a microplane to grate the desired quantity.

share|improve this answer
You may want to take a look at this question, too: cooking.stackexchange.com/q/3549 –  JustRightMenus Aug 27 '10 at 2:55

You can make Ginger Tea.

  1. Boil milk with enough sugar.
  2. Add tea powder.
  3. Add little pieces ginger and keep it for 2-3 minutes.

Ginger tea is ready

share|improve this answer
This is very nice served cold, with ice cubes and a few fresh mint leaves in the mix. –  glasnt Sep 14 '10 at 0:20

You can make your own ginger ale.

Grate 1.5 ounces of the ginger into a pan with 3/4 cup of sugar and a cup of water. Bring to a boil and then let cool. Strain out the solids. Put the syrup along with the juice of one lemon into a 2 liter soda bottle. Fill the bottle with water. Add 1/8 tsp of yeast. Put the cap on the bottle and let sit at room temp for up to 48 hours until the bottle gets rock hard. Put it in to the refrigerator to cool. Drink and enjoy your own ginger ale.

share|improve this answer
Does the kind of yeast matter? Do you fill up the 2-liter with any water? –  Echo Aug 27 '10 at 16:17
Fixed it to mention that, yes, you do fill the bottle with water. The yeast doesn't matter much. With only 48 hours of activity, it doesn't do much for the flavor one way or the other. If this were a ginger beer or any other longer fermenting beverage, the yeast kind matters because it's going to have several weeks to impart flavors to the beverage. –  J Wynia Aug 29 '10 at 0:27

Pickled ginger (aka Gari), the stuff they serve alongside sushi, is super easy to make and a good way to use up a lot of ginger. It requires few ingredients and minimal effort to prepare:

  • 1 lb fresh ginger
  • 1.5 cups rice vinegar
  • 1 cup sugar
  • 1 tsp salt

To Prepare:

  1. Wash young ginger root and rub off
  2. Slice the ginger thinly and salt them. Leave salted ginger slices in a bowl for one hour.
  3. Dry the ginger slices with paper towels and put them in a sterilized container/jar.
  4. Mix rice vinegar and sugar in a pan and bring to a boil.
  5. Pour the hot mixture of vinegar and sugar over the ginger slices. Cool them.
  6. Cover the jar and store it in the refrigerator.
share|improve this answer

Candied ginger keeps well, makes a tasty snack, a delicious addition to tea or cookies, and provides additional carbohydrates to brighten your eyes and lengthen your smile.

share|improve this answer

You can add significant amounts of ginger to stir fries without overpowering the taste; and the same amount again just in the mixture you marinate the meat in.

share|improve this answer

A self-saucing pudding with ginger tastes absolutely excellent.

share|improve this answer
I hate to betray my ignorance but what is a self-saucing pudding? –  Sobachatina Aug 27 '10 at 2:02
@Sobachatina - it's a dessert with a cake-like top and a gooey saucy bottom made from an incredibly simple process of pouring hot sugar syrup over batter and baking. I found the recipe that I used here: thestonesoup.com/blog/2010/06/… –  justkt Aug 27 '10 at 12:17
That looks delicious. Thanks for the recipe. –  Sobachatina Aug 27 '10 at 12:26

Plant it in a container indoors and use it as needed. http://www.tropicalpermaculture.com/growing-ginger.html

share|improve this answer

My wife calls this a "Hot Toddy" but I'm sure that's something else. I just put a slice of ginger and a slice of lemon in a mug of water in the microwave for 2 minutes, add some honey - it's pretty good and it'll clear out your sinuses!

share|improve this answer

Ginger snaps (add lots and make them really snappy!).

share|improve this answer

Combine equal parts of finely chopped ginger, green chili pepper, and garlic. This mix can be frozen and used for spicy dishes. A particular favourite is to make a savoury french toast/eggy-bread with a teaspoon of this mixture.

share|improve this answer

When making rice, add slices of fresh, peeled ginger. It will impart a subtle flavor, especially when making rice with coconut milk.

Use 1 can coconut milk, 2 cups water, 2 cups jasmine or basmati rice, and 4 slices of fresh, peeled ginger. Cook rice according to package directions. Remove ginger before serving.

share|improve this answer

Ginger pasty sauce

  1. Grind half coconut, 2 Green Chillies, Little Ginger and Salt.
  2. Ginger pasty sauce is ready
share|improve this answer

I usually use ginger with smashed potato + squash nutmeg (or similar).

I cut the ginger in really little chunks and put that while the smashed thing is cooking, it spices a rather plain course and can surprise a bit people.

Also, you can look at vindaloo paste which use ginger.

share|improve this answer

Late to the party, but you can also wash, peel (optional), then keep the ginger in the freezer wrapped in cling wrap until needed. It also helps with the grating when you go to use it.

share|improve this answer

Not the answer you're looking for? Browse other questions tagged or ask your own question.