I brought it home, wash and peel it. Then I chop the ginger and put in the freezer for future use. It freezes great and now I always have fresh ginger on hand. THEN I put the skin into my juicer (Omega 3…LOVE IT). I get a lot of fresh ginger juice. I pour the juice into ice cube trays, freeze then pop the frozen ginger cubes into a plastic bag. I now have fresh ginger and fresh ginger juice ready and waiting for me.
Ginger is a great natural anti-inflammatory. My son swears by it for an upset stomach. I just love adding a tablespoons or so of fresh ginger juice into other juices or smoothies.
Have you noticed the fresh ginger in your local grocery store lately? The ginger in my favorite Asian market has been absolutely beautiful and the cost is $1.29 lb. I just can’t pass this up. Every time I’m shopping there I buy a bag full. I bring it home and go through the same process of chopping, juicing freezing. My husband told me not to buy anymore ginger. That was an unrealistic request. I must purchase all of the beautiful ginger I can find. Who knows how long it will last? Soon the ginger will be tough, stringy and gray. She who has the most ginger WINS!
I should mention that my son gave me his Omega 3 juicer (sucker). If it wasn’t for him, I wouldn’t have been able to juice the skins so well.
You will need a boat load of fresh ginger, sugar, water, limes and a bit of mint which is optional, but you really shouldn’t omit it.
Peel the ginger. I just use a pairing knife and gently scrape the skin off.
Place the ginger into a medium size sauce pan.
Add 2 cups of water.
Place over medium-high heat and bring to a simmer.