I’ve been doing a terrible job of peeling my ginger. Until I had a hexagonal prism left, I would cut off bits of the skin and throw a good third of the original unpeeled knob into the garbage. Then a friend gave me this great tip: I just rub off the outer layer of skin with the back of a knife or spoon instead of using a peeler. However, I rarely peel the ginger these days, but rather grate or chop it with the skin on, so I don’t waste anything and benefit from the extra fiber as well. In my experience, ginger is best kept out of direct sunlight at room temperature in a dry spot. This way, instead of getting moldy, it dries out slowly, so it can last for a long time (if you want to store it in the refrigerator, it keeps best in an airtight container).
You can preserve it by finely cutting it, freezing it on a plate, then crumbling it into a plastic tub and placing it in the freezer for as long as you need it, if you have ginger in abundance.
Pickled Sushi GingerA knob of fresh ginger makes a good jar of sushi ginger that you can store in the refrigerator. Or preserve it by pickling it sushi style. A small amount is made from this recipe, so multiply it according to how much you want to pickle.
It’s a nice way, including the peel, to hold a lot of ginger. In most recipes, pickled ginger can be used in place of standard ginger, as long as you account for the added acidity.
Sushi ginger is traditionally produced with a pink tip from young shoots that naturally gives it a soft pink color.
Before pouring in the vinegar, add a small piece of beet to the jar if you want to mimic this color.50 g ginger1 teaspoon sea salt150 ml rice vinegar, apple cider vinegar or white wine vinegar2 tablespoons of unrefined sugar or honeyWash the ginger, cut the rough ends off but keep the skin on, and finely slice with a knife, peeler or mandolin.
In a small saucepan with half a teaspoon of sea salt, boil 250 ml of water, add the sliced ginger and simmer for one minute (or up to three if you prefer a milder kick).
Drain, squeeze out the excess liquid through a sieve, and put the ginger in a small sterilized container.
In the same pan, bring the vinegar to a boil, remove from heat, and stir in the sugar or honey or sugar and the remaining half teaspoon of salt until dissolved. Pour over the ginger, seal and let cool, then store in the refrigerator indefinitely.