sharonborovay wrote, On 26/04/2006 13:57:
>> You simply cut up a ginger "hand" into chunks, put them in a jar and
>> add dry sherry or Shao Hsing wine to cover--and refrigerate. As you
>> need a teaspoonful or so of ginger for a recipe (over the months and
>> years), you fish out a chunk and mince it.

> I preserved ginger for years like that, with no problem. The big
> difference though is that I always found that the ginger had lost its'
> "bite".
> SB

Candied ginger will also keep for a long time, _and_ retains the bite.
Not sure how suitable it would be for cooking with, I did not try that.

Candying ginger takes about two weeks however. Lots of heating and
adding sugar every few days.

I doubt you'll poison yourself with alco-ginger. As long as the alcohol
stays strong enough to stop bacteria and fungus growing it should be
safe. Does the "bite" get transferred to the sherry? That could be an
interesting drink!

Would it not be easier to chop it up and then freeze it on a tray. The
lumps could be stored in a air tight container once frozen to keep out
the freezer flavour. Could even be grated, then frozen.

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DavidM