freezing ginger

Mincing ginger has always been a bit tedious. It’s really fibrous and juicy (if you chose well) and if you need much more than a tablespoon worth it can just take a really long time. This is where the food processor can come in handy. You can chop that ginger root up into large chunks, skin and all, straight into the food processor. Pulse on high until you have it as fine as you would like it.

I did this the other day and ended up with way more ginger than I needed for dinner so I portioned the remainder out into tablespoon-sized heaps and froze them! Not a ground-breaking tip but I am super-pleased with this little addition to my meal-prep focused freezer!

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