Grated ginger is an easy one-step way to add warm, spicy flavor to vegetable soups, braised meats, vinaigrettes and sauces. In the produce drawer, fresh ginger will keep for up to three weeks. But we prefer to store ours in a plastic zip-close bag in the freezer. Not only does the ginger last months, it’s also easier to grate. Our favorite tool for the job is a fine wand-style grater, which reduces the frozen ginger into fine shavings that blend easily. Just note that grated frozen ginger is lighter and fluffier than grated fresh. Volume measurements of frozen ginger will need to be roughly doubled to get the same amount of grated fresh.
This month’s prize package includes a collection of Christopher Kimball for Kuhn Rikon cookware, including the Christopher Kimball for Kuhn Rikon Collection Wok Skillet, Tongs, Traverse Whisk, Softedge Quick Turn Spatula, Serrated Pocket Peeler, Spider Skimmer, All-Purpose Kitchen Grater, Ratchet Grinder, Storage Jars, Everything Ladle, Pop-Up Steamer Basket, and Duromatic Pressure Cooker.