I know this question has been posted before and I apologize in advance for
the repetition.

To the best of my recollection preserving ginger involved soaking in sherry,
which is probably why I ignored the information - I never have sherry in the
house. But I do have wine and vodka and did a google search. This
supposedly works too. So - should I just cover the whole ginger with the
wine or vodka and it will preserve? And for how long? Google was kind of
vague.

I'm using more ginger recently, but it gets stringy sitting in the fridge.
Actually, not knowing any better, I thought that was normal and cooked with
it anyway. However, having compared the old ginger with the new ginger
there is definitely a difference. I suppose that's where the preserving
come in.

Elaine