The problem with fresh ginger
Fresh ginger is stringy. The fibres catch the grater. You lose half of it.
Frozen ginger has none of that.
What freezing does
Ice crystals break the cell walls. The flesh becomes denser and firmer. Fibres shear clean instead of clogging. You get more ginger per gram and no stringy clumps in your food.
No peeling needed either. Frozen skin grates right along with the flesh — too fine to notice.
How to do it
- Buy a large knob. Don't peel it.
- Drop it in a zip-lock bag or airtight container.
- Freeze for at least 2 hours.
- Grate straight from the freezer on a microplane or fine grater.
- Return the rest to the freezer.
Done in 30 seconds.
Storage
Keeps 3 months frozen with no quality loss. No more rotting half-knobs in the crisper.
One knob, bought once, lasts the whole month.
