Arsenio Oloroso wrote:

> I read this technique somewhere about preserving gingeroot for an extended
> period of time (don't remember where), have followed it, and am wondering if
> anyone has done it--and what the results have been.
>
> 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.
>
> Recently, I've been casting glances at my jar. The liquid is cloudy and
> some kind of sediment has collected at the bottom. There've been no ill
> effects to me, so far, from using ths ginger. But I wonder whether I should
> be "maintaining" my store more carefully, for health reasons.
>
> Any thoughts?
>
> OLY
>
>
>
>
>

Hi OLY

Sherry is a fortified wine. It has had alcohol added after the
fermentation process. They are commonly 21% or more alcohol. This
enables the wine to be kept for some time.
Fortified wines have a replaceable cork or cap.

Regular wines alcohol content is not sufficient to deter yeast or
bacterial growth. Natural fermentation seldom exceeds 14-16%. Once
opened they should be consumed or refrigerated for short periods.

For Shao Hsin (13.5%) I would suggest additional grain spirits.

Both ginger and ginseng are often preserved in brandy as a medicinal
treatment. Haven't tried the roots afterward though.

Candied ginger is nice in sweetened dishes and deserts.

Drying is another method but this changes the flavour. Leave in large
slices and grind prior to use.

A very good method is to bury whole ginger in your Miso pail.
(Assuming you buy your miso in a pail.) ;-) It will keep very well but
have some extra flavor. In a dark salty miso like Mugi (barly miso) this
could be years.

Freezing is an alternative. Some suggest in water to help preserve
flavor.

Gordo