How to Freeze Raw Ginger Root

This wisdom was passed down to me from my beloved grandmother who was born in the Meiji Era.A great-grandmother to my precious daughter, she was an energetic woman who lived until 101.This turns out beautifully when grated!Let sit to defrost a bit before slicing.Since the core might still be frozen, use a sharp knife, but be careful not to hurt yourself!When using them whole, just plop them into the pan as is. Recipe by Ha-tannookkasan

You freeze okra to use year around , to start doing it You can just cut okra and put it in a bag and freeze it lazy way or you can blanch it. . Blanching okra before you freeze it keeps all the flavors intact. So you prevent loss of flavors and colors. Process is simple you boil them in certain time , here is in Okra takes only 3 mins to boil, and drain and put in ice water . (Every vegetable has different time for blanching )

Fresh ginger sometimes in one bundle. For me who only cook during weekend or public holday, I use only a bit of ginger. How? I remember my mom ever gave me small chops dry ginger ready for cook or drinks when I came to Singapore. So I tried to produce the same now. Here are the tips

I wanted to avoid letting parsley go bad if I buy a bunch of it, or let the parsley I grow in my garden die. I've been freezing parsley like this for more than 10 years.The key is to dry the parsley very, very well.If there's any moisture left on it, you won't get fine and nicely colored parsley bits, it will form clumps in the bag.It's really convenient to store parsley this way, since you can avoid the step of chopping parsley with a knife before adding to your cooking. Recipe by mielle

Felt so bad for fresh ginger when I couldn't use all.Also, it makes it so much easier preparation any time you need it. Less time, less cleaning.

Since I only use a few at a time, I thought about how to store leftover shiso leaves.Since the leaves will be frozen, I thought shredded leaves may be easier to use, so this is how I usually store them.You can also wrap an individual leaf without shredding it with a piece of paper towel and freeze it! Recipe by Karinko

Yesterday, I harvested almost 22 pounds of tomatoes from the garden. I left the greener ones for salad, and with the riper ones, which were the majority, I made sauce (which I'll use in the coming days) and tomato puree that I froze for the months ahead. Every year, I make several pounds of tomato preserves, which I use a lot. I prepare them in many ways: I make puree both frozen and in jars, peeled tomatoes, tomato paste, and much more. When I freeze tomato puree in bags, I fill them unevenly, so when I need to use it, I only defrost the amount I need.

This is a lot of prep work , but worth it especially if you have an abundance of these given to you. This recipe helps to keep the pepper as crisp for future uses. This also stops them from freezing/sticking together. When you transfer them from the parchment paper to the bags do so quickly. They defrost quickly when small pieces.

My mother would peel each clove and freeze them, but this is how I save my garlic cloves.Keeping the skins on prevents them from accumulating frost and helps preserve their flavor.If you defrost them, they will become mushy. Recipe by Pecchin

While using aluminum foil for this same method is handy, the foil gets mixed into the ginger or other grated condiments, so I use parchment paper instead.This method takes advantage of the sturdiness and strong water-resistant coating of the parchment paper, which prevents the ginger from sticking!This is a super convenient trick for when you only need a small amount of garlic, ginger or wasabi! This method is not suitable for grating large quantities of condiments at the same time, so change the parchment paper after each use. Also, the trick is to grate in one fixed direction to prevent the paper from tearing. Recipe by Heartful Kitchen Rei

I love red pickled ginger, but I worry about the food coloring and additives in the store-bought type. It's also a shame to toss out the plum vinegar from making umeboshi. Simplifying the salting and drying process, I was able to produce a delicious red pickled ginger.There's nothing much to it. All of the amounts are approximate.Just a light sprinkle of salt and enough plum vinegar to cover the ginger.As a rule of thumb, the amount of salt should be 4% the amount of ginger, so you can approximate with the proportion of 100 g ginger to 4 g salt. Recipe by Nanako

I use a lot of egg whites to make macarons or financiers, and thus our egg consumption is unbalanced.Since it's just the two of us, this method also helps to extend the shelf-life of my milk.Defrost naturally or under cold running water.When using this to make bread or sweets, measure it properly. Recipe by *ai*

My parents gave me a lot of chestnuts, so I tried to preserve them.Raw chestnuts (without the shells) keep for a month at the longest when frozen because they absorb freezer odors, so I wanted to find a different method for preservation...Cook the chestnuts soon after gathering them. Cook them as soon as possible if you bought them from a store.Take out a chestnut from the boiled water and cut to check whether it is cooked. If it is soft, the chestnuts are cooked. Recipe by Ah*mi

This is a technique that we use a lot at home.Fried foods tend to lose their flavor after a day so it's better to freeze them then thaw them if you're planning to eat them later on.Shiso hijiki tastes great with the addition of chirimen jako.To create a delicious bento, simply pack some rice into one of your bento compartments and sprinkle the shiso hijiki over the top. Then cut up the tonkatsu, pour some sauce over the the top and place it in the bento along with the chikuzen-ni and thick tamagoyaki. Recipe by Yuuyuu0221

I always use this method to preserve asparagus.This method makes the asparagus nice and firm, just as it is when prepared normally.The heating time here is just an estimate Please adjust it according to the thickness of your asparagus!If you don't pile the asparagus on top of each other or let the air out of the bag, you can freeze them without them sticking together.You can use this asparagus in a range of recipes if you finely chop it before freezing. Recipe by Karinko.

Ever since I saw something like this on a TV program, I've been doing it myself. Enoki mushrooms are inexpensive anyway, but I buy them when they are on sale in bulk and process them in bulk, so that they're ready to use.If you try to brush all the enoki mushrooms at once, you'll pull out the edible parts, too! Divide it into small clumps before brushing it.You can process brown enoki mushrooms in the same way. It's easy.I've heard that the umami in mushrooms increases when you freeze them...?If you add finely-chopped enoki mushrooms to soup, it will thicken the soup slightly. Recipe by Nekoyanagi shouten

I suffer from extreme cold sensitivity. Recently, I heard that dried ginger warms the body more deeply than fresh ginger, so I decided to try making it myself. The origin of this recipe: I have extreme cold sensitivity and need socks and a hot water bottle to sleep! I also noticed my metabolism slowing down. My uncle, who is knowledgeable about Chinese medicine, told me that dried ginger warms the internal organs better than fresh ginger, so I decided to make it. In Chinese medicine, dried ginger is known as 'Ganjiang'.

The garlic can last for a month in fridge coz im lazy to cut it everytime when cooking 😂 Quicker and less washing up!

Several years ago, a trustworthy greengrocer taught me how to prepare sansho peppercorns for freezer stock. Ever since, then I've been processing them whenever I find them on sale at the supermarket, and freeze stocking. That way, I can enjoy their refreshing fragrance and zing all year round.Important! I often see recipes that say "take the peppercorns off the branches...", but...you actually don't need to do that. It's much easier if you boil them on the branches; they come off much easier afterwards. I often just boil them and freeze them still on the branches. They pop right off the branches that way. Recipe by Mekamahao

I love Japanese pickled ginger! Such a great palate cleanser especially when eating greasy food. Decided to make some at home and used dark brown sugar instead of the usual white sugar.

Since it's the season for fresh ginger, so I made a small jar of pickled ginger this year.You can also use store-bought plum vinegar. If you make your own umeboshi, you can also use the leftover plum vinegar to make shibazuke (Kyoto-style pickles). Since fresh ginger often has dirt on the joints connecting the roots, be sure to carefully wash them. Recipe by Suika

It takes time and energy to make a daikon dish that's soft and well-seasoned.However, after picking up on a tip for using frozen daikon radish from the TV, I was able to make a daikon dish in no time.Since then, I always freeze my daikon before cooking.The parts near the skin will remain stringy even after the daikon is cooked. That's why you need to peel it thickly.Use the skin for other dishes, like kimpira, if you're hesitant to throw them away.Lay them flat to freeze; you can freeze the daikon quickly and evenly in this way. Recipe by KaHal

By using an oven, you can make this easily without steaming or sun-drying for days. It's more economical than buying powder.The origin of this recipeI saw a TV program about making ginger powder, where they steamed thinly sliced ginger and sun-dried it for days, which was quite labor-intensive. I got tired of that process and wondered if I could use the oven instead. After experimenting with different temperatures, I found it was easy to make.

When making curry, there are often small amounts left over aren't there? I think many people are probably doing this already, but I though that there might be some people out there who would find this recipe useful, so I posted the recipe.The curry smell may transfer to the ice cube tray, so use one that you don't mind. Recipe by Chugakusei kitchen

When you make curry or stew and have one or two leftover pieces, it's convenient to freeze them instead of using them up unnecessarily.The story behind this recipeAs my family has gotten smaller, we often have leftover roux when making curry or stew. In such cases, we always freeze it for future use. We especially use just one piece when making curry udon.

Enjoy a professional taste without getting your hands dirty 👨‍🍳 Easy kneading with a plastic bag 🎶✨ Easy cleanup 🤗This recipe is for meaty gyoza 😃 Adjust the balance of ground meat and cabbage or napa cabbage to your liking and find your preferred mix 😄

I occasionally buy direct-from-the-producer jam. I went to buy some the other day, and they were out of stock, so I asked the lady who makes it for the recipe. From there I adapted it through a lot of trial and error.You can use this in all kinds of recipes, so it's very handy to have on hand.You can use it in sweet recipes too, like my recipe "Warming Ginger Caramel " -.Boost your immune system and increase your circulation in a delicious way, so that you can stay healthy and avoid getting sick. Recipe by Ittomama

These cookies are perfect if you have someone coming over for tea and you need something quick and easy to make. What is awesome about these cookies is that you can make them beforehand, freeze them and just cut a few slices and bake whenever you want some!

A great way to use up loads of ground meat and onions!Make sure to chop up the onions very finely, and to keep frying until they caramelise. Recipe by kanappe29

My friend always made nice coloured sweet and sour pickled ginger, so I asked her for the recipe.Cut the ginger into very thin slices. Marinate it in the vinegar and sugar mixture while it's still hot after pouring boiling water over. Recipe by Shunati