How I keep ginger in the fridge — so it doesn’t shrivel

A root of ginger is already home — and the hand pushes it bare into the drawer “until the weekend”. Easy: by Wednesday the skin has shrivelled, inside it’s dry, the grater leaves a scourer with no smell. I put the whole piece in paper or a slightly open bag in the cold — not in a bag swamp and I don’t peel it ahead.

How I keep ginger in the fridge — so it doesn’t shrivel. Ginger at the shop I snap for juice is another note; after ginger I put the cover on the microplane its own. Here it’s the cold storage itself: paper, air, a whole piece — not a lecture about “ginger for immunity”.

If the edge has already shrivelled — I cut the dry, I smell the middle: paint or mould — into the bin. A peeled piece I don’t keep for days — it gives up fast. I’m not reviewing a new variety with a tasting in this note — it’s about the root that already sits in our cold.

I don’t need ginger that sweats in a bag and then turns woody in the soup. I need a piece from the cold from which the grater still smells. At yours does ginger lie in the cold with air — or already shrivel in the drawer?