Guest guest Posted March 17, 2009 Report Share Posted March 17, 2009 I have been using fresh ginger root in my second ferment and love it, but I would like some advice on handling the ginger root. At the grocery store it is left in the open air so I have been leaving mine out in the kitchen. I don't know the temperature of the storage area at the grocery store and my kitchen is probably warmer. I have tried loosely wrapping the root after I have sliced some off but in a plastic bag it gets moldy and in a paper towel it gets dried out and I end up throwing away large portions. Should it be refrigerated when I get it home? How should it be stored to preserve the freshness as much as possible as I use it? Thanks to all you who have perfected your processes and share your wisdom! in Texas Quote Link to comment Share on other sites More sharing options...
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