I was talking to a friend who lives near by and she told me that she preserved her ginger in sherry to keep it soft and 'fresh'. We stopped briefly at a farmers market last weekend, and so when I saw nice fresh ginger on special, I bought a bit and had a go.
Fresh ginger (I had about 200g to fill this jar)
Cooking sherry (about 200ml filled this jar)
1. Sterilise a jar using hot water or the oven - make sure it is dry inside.
2. Peel the ginger and cut into thumb sized pieces.
3. Pack the ginger into the jar.
4. Pour the sherry over the ginger to fill up the jar.
Apparently the sherry is fantastic to use in cooking too. Just make sure that the ginger is always covered by the sherry!
I am definitely channelling the Inner Farmers Wife now!!
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