If you’re unsure, look at the ginger. Softness and moistness are the first major signs that indicate that your ginger is going bad, and it may begin to get moldy and inedible soon after this point. You can also ferment fresh ginger so it stays good and helps with digestion. To do that, peel it and slice it into thin slices. Pound it lightly to release some of the juices and pack it down into a quart-size mason jar, leaving at least an inch of space at the top. Gently heat 1 cup of filtered water with 2 tablespoons of sea salt—heat the water just enough to dissolve the salt — and pour it into the mason jar. Cover the jar tightly with the lid and keep it in a dark, room temperature environment for 3 days. Then, it’s ready to eat! Just a small amount with meals is plenty.
When you want to use your ginger, unscrew the jar lid, pull the ginger out, and pat it dry before you slice off a piece. Then, put the remaining ginger back into the jar and close the lid. If you’re old enough to drink alcohol, you can also use the vodka in the jar to make a cocktail after you’ve finished eating the ginger.
When you cut off a piece of your ginger, blot the exposed inside of the ginger with a paper towel before you put it back in the plastic bag and return it to the refrigerator. [7] X Research source
Use a permanent marker to write down until what date the ginger will be good (kind of like an expiration date), that way you won’t have to think back to how many months it’s been since you put it in your freezer.
Don’t bother thawing your ginger before you use it. [14] X Research source Don’t leave your frozen ginger out of the freezer for longer than a couple of minutes, as ginger may no longer taste good if it’s frozen, thawed, and then refrozen before it’s consumed. [15] X Research source
