Fresh gingerroot has been used worldwide for thousands of years for medicinal purposes, as well as for enhancing flavor in main dishes, drinks and desserts. Using a liquor, such as brandy or whiskey, as a preservative provides a nice complementary flavor to the spicy kick of the ginger and doesn't require any specialized culinary skills. The liquor seeps into the ginger, which can be used to give a rich, intense flavor to many foods, such as favorite Thai or Indonesian dishes.
Instructions
1. Ensure that your glass jar is clean and dry. A pickle or spaghetti-sauce jar will work as well as a canning jar, as long as it has a tight-fitting lid.
2. Rinse the fresh gingerroot under warm running water.
3. Peel off the outer layer of the root, using a knife or vegetable peeler.
4. Gently wipe the gingerroot with a clean paper towel.
5. Put the ginger in the clean jar, and fill the jar with your choice of liquor. Brandy will provide a light, smooth taste that will contrast nicely with the spice of the ginger, while whiskey will provide a bolder, more potent flavor.
6. Tighten the lid on the jar and put it in a cool, dry place, such as a kitchen cabinet or pantry or the refrigerator. Let it rest for at least two weeks before using.
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