Best location to store ginger root and keep it fresh for up to three weeks
Storing ginger properly can extend its freshness and utility in your kitchen, so an expert's tips might come in handy when doing so.
A food storage expert has shared with Express.co.uk her effective method for keeping ginger roots fresh for “up to three weeks.”
Expert Vlatka Lake from Space Station, said her straightforward advice applies whether you plan to use your ginger soon or need to store it for longer periods.
Lake said: “Depending how soon you are planning to use the entire ginger root you can place the ginger in a cool, dark place away from the sun, but you will have to use it within the same week.
Hurricane Beryl: Texas 'preparing for worst' as storm closes in after killing at least 11
American boy, 14, missing from cruise ship in Europe as family fears he was 'lured away'
“If you have unpeeled the root and want to store it for a while, wrap it in damp kitchen roll and place inside a plastic bag and inside the fridge.
“The paper towel helps absorb excess moisture and the plastic bag reduces air exposure, helping to keep the ginger fresh for up to three weeks.
“Peeled ginger will only last about two to three weeks, so the best way to store ginger in the fridge is to keep it unpeeled.”
And after storing all your ginger, you’re still left with more roots than you know what to do with, you can always turn them into a ginger shot with an easy and healthy recipe.
Ginger shot recipe
Ingredients
60g ginger, skin left on
400ml fresh apple juice
Half a lemon, juiced
Don't miss...
Best location to store onions and keep them edible for 6 months [FOOD]
Popular European food banned from hand luggage - it isn't a liquid [INSIGHT]
BST Hyde Park – All the rules about umbrellas if it rains, seats, water bottles [LATEST]
Instructions
The first step is to chop the ginger into small chunks before tipping them into a blender with the apple and lemon juice. Blitz this for a few minutes - just until it’s very smooth.
The second and final step is to set a very fine sieve over a jug to strain the juice. You could also line a regular sieve with a piece of muslin or a clean, thin tea towel.
Tip the juice into the sieve and leave it to drain, then press the remaining pulp with the back of a ladle until dry. For those using a cloth, twist to squeeze all the juice out. Drink straight away or decant into a bottle.
This juice will keep chilled for up to four days and shake well before serving every time.
