But a little fresh ginger can go a long way, and then you’re left with an oozing lump of gnarled root. Before you panic and toss it, read on for the best way to store fresh ginger. The right size will vary based on your recipe, but something a little bigger can be easier to manage. “I prefer bigger pieces because I find them much easier to handle when I’m peeling, chopping, or slicing,” says Belqui Ortiz-Millili, founder of the cooking blog Belqui’s Twist and a SideChef Premium Culinary partner. “If you’re anything like me—clumsy—that larger piece absolutely helps!” The uncut, unpeeled root can be left out at room temperature if you’re planning on using some ginger within a day or two. Any longer than that, and it’ll keep best in the fridge. The easiest option is to blot the cut end, wrap it in a damp towel, and place in a sealed container or reusable bag. Another option? “I like to vacuum seal mine for optimum freshness,” says Ortiz-Millili. If you’ve peeled too much, she has a hack for that too—stick it in a jar of vodka or even sherry to keep it fresh. “Just make sure it’s completely submerged and it will last a few weeks in the fridge.” As for the most beneficial way to consumer ginger, fresh is generally your best bet—but since the pickled variety is a fermented food, it may offer some probiotic benefits. However you decide to store and use your ginger, know you’re getting some pretty great digestion, immunity-supporting, and general health benefits.
