A large piece of fresh ginger will often dry out before you have the chance to use it all. There are a couple of ways to prevent this. Several Chowhounds recommend freezing whole pieces of ginger, pointing out that it can be grated easily on a rasp grater while still frozen. Another option is to put the ginger in a clean jar and cover with the alcohol of your choice (acme uses vodka; starkoch opts for dry sherry). The ginger’s texture and strength do not change, and the liquid it’s stored in is great in stir-fry sauces, says QueenB.
Some hounds use fresh ginger not to cook with, but to drink. hannaone makes ginger tea by slicing the cleaned root into pieces about an eighth- to quarter-inch thick, adding them to boiling water, and simmering for 30 minutes to an hour and a half, depending on how strong you like it; use about two to three ounces of ginger per half gallon of water. You can add a quartered lemon about 15 minutes before it’s done simmering, if you like. cimui makes this, then chills it for iced tea.
miss louella minces up a bunch of ginger, puts it in a container with a bit of extra room, fills the container with honey, and stores it in the fridge. Mix a spoonful or two of the honey and ginger with sparkling water and add a squeeze of fresh lemon to make a refreshing drink.
Andiereid makes homemade ginger ale: Chop peel-on ginger in a food processor, and add two cups of this to two cups of sugar and six cups of water. Bring to a boil, then simmer for an hour. Strain the solids out and you’re left with an excellent ginger syrup with serious kick. Add about a third of a cup to a glass of ice, top with seltzer water, and stir.
A couple of hounds recommend recipes that use a great deal of fresh ginger if you have a lot that you need to use up. valerie loves Barefoot Contessa’s Indonesian ginger chicken. And scoopG recommends this fresh ginger cake, and adds that even though it calls for four ounces of ginger, he usually uses at least six.
Board Link: What to do with a lot of fresh ginger?