One of the tips I learned while cooking at the Culinary Institute in Napa Valley was one that involves fresh ginger.

I love cooking with fresh ginger, and I use a ton of it. But it sure is a pain to peel around the knobs. I’ve also found that if I buy a big root of it, some always goes to waste when I leave it in the vegetable drawer.

-You can peel ginger by scraping it with the back of a spoon, but my favorite way is to use a peeler.

-Here’s the cool thing about a big hunk of peeled fresh ginger. After using the entire root, pop it in a Ziploc bag and place it in the freezer door (or a place of easy access).

-When it’s time to use, pull out and grate (while frozen), and then place it back into the freezer.

I used ginger a lot during my holiday cooking, and this method was awesome!

Do you use fresh ginger and how do you peel and preserve it?

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