ginger + vodka = tasty storage

I really like to use fresh ginger and would love to keep some on hand but as history goes, I buy a piece for a specific recipe, use a little and then throw the rest into the crisper only to find the shriveled little chunk weeks later when purging the fridge.

Then I read an article in Fine Cooking (one of my favorite cooking magazines, by the way) where their test kitchen stored ginger in eleven different ways over the course of two months and one of the methods they had the best luck with was peeling the ginger, submerging it in vodka in a glass jar with tight fitting lid and storing it in the fridge. I am all about infused vodkas – it’s not uncommon for me to have several jars lines up  soaking something or other in the spirit – so this storage idea seemed like a win-win! Fresh ginger on hand, plus ginger vodka. Sounds like there may be some new concoctions coming to our patio this summer!


About bistroonesix

I have an interest in all things food and am lucky enough to be surrounded by people that share this same passion. There’s never a shortage of inspiration or partners in collaboration. Some of my happiest memories involve big tables covered with food, plenty of wine, and extra chairs pulled up to accommodate all the friends and family. If I can help facilitate these kinds of evenings, well then I’d say this is a great hobby to have. I live in Boise, Idaho with my husband and 2 adorable cats.

One comment

  1. joyce

    Did I give you the recipe for ginger/lemongrass martini? Simple syrup (light on the sugar) boiled w/grated ginger and sliced hearts of lemongrass (equal amounts and to your strength-liking). Cool, strain, place in chilled glass w/cold vodka (to your strength-liking). Yum. Means you can drink even when your stomach isn’t at its finest. What could be better.

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