Blinky the Shark wrote:
> In here a while back, I picked up the idea of saving ginger in wine.
>
> I've had some in wine for months; I don't use it often. I looked at it
> to day, and didn't know if would still be usable or not. Nothing
> smelled bad. Nothing was walking or swimming around on or in it. It
> wasn't as hard/crisp as fresh, but it wasn't mushy; it was perhaps as
> crisp as fresh celery.


Did you say wine or sherry? You need something with a fairly high
alcohol content, not the 8% of an ordinary still wine. Then you need to
keep it in a covered jar so the alcohol doesn't evaporate.


The fibers look normal to me, but I'd suggest chopping or pureeing the
ginger before covering in sherry anyway. It is easier that way. Each
time you need ginger, you just reach in with a teaspoon.


I've kept pureed ginger in sherry in an airtight container in the
refrigerator for several months, maybe longer. I've never kept track.


--Lia