Minced Ginger

What is there to do with excess ginger sitting in the fridge?  How long will it take to eat it up before it goes bad?  Problems I had with my stuffed fridge, and my mom continuously replenishing it with on sale grocery items.  I looked at the show box filled with ginger scarily.  REALLY?!  Not again.  Suddenly, I had the best idea ever- two birds with one stone, save space and cook up some ginger.  I do not know how to cook, so this is meant to be simple, for beginners like me.

Ginger is a common spice that can be used fresh, powdered, dried, oil or juice in different cuisines.  Aromatic, pungent and spicy~ It is believed to have many therapeutic benefits.  Some benefits of ginger are:

  • gastrointestinal relief
  • reliefs nausea and vomiting
  • anti-inflammatory effects
  • lowers cancer rates
  • boosts immune system


6 ginger roots

1 1/2 cup of vegetable oil

1/2 teaspoon of salt



1) Wash the ginger root thoroughly, ensuring there is no mud or residue.  Dry the ginger, either with towel or paper towel.


2) Cut the ginger into slices and then dice it up, until fine.  I do not recommend grating because a lot of the natural juices will evaporate and all root fiber broken.  (This is a moment that I wish i have a food processor.)


3) Bring water to a boil in a saucepan under high heat.  Heat a medium bowl of vegetable oil over the saucepan.  Add a teaspoon of salt to the oil and stir until dissolved.  Note: steam is relied on to heat the oil, as oppose to directly heating oil in a saucepan because the pan might not be thoroughly cleaned or free of other foods’ residue.  I am trying to keep the oil pure.


4) Place the minced ginger into a glass jar.  Pour the heated salt-oil mixture into the jar.  Ensure the ginger is completely covered by oil.  Mix the ginger and oil with a spoon.

5) Set aside until cool.  Put the lid on and refrigerate it.

Use it whenever you like, like a dip, sauce, stir fry, marinate or the way it is.

Simple =)




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