Today’s guest post is from adventurer and home canner Heather Francis. She is originally from Nova Scotia, Canada but has lived and worked on the ocean for over a decade. A professional cook who’s worked on both land and sea, these days you’ll find her in the galley of Kate, the Newport 41’ sloop she and her Aussie partner, Steve, have been sailing since 2008. They are currently looking for wind in the Philippines. Follow their adventures on Yacht Kate.
Fresh ginger is something that I always have in my galley; it’s peppery, citrus bite a staple in the quick, Asian-inspired dishes that I regularly prepare. However, it is not really something have room for in my fridge. I know a piece of ginger isn’t all that big, but when your total cold storage space isn’t much bigger than the freezer section of a typical domestic refrigerator you tend to be picky about what goes into it.
Years I ago I discovered that you can preserve ginger, and other rhizomes like turmeric, simply by submersing it in alcohol. The method that has a two-fold result; fresh ginger/turmeric that is ready to add to any dish, and some delightfully flavoured alcohol ready to add to your sundown cocktail. And best of all, no fancy equipment or refrigeration required.