I read this technique somewhere about preserving gingeroot for an extended
period of time (don't remember where), have followed it, and am wondering if
anyone has done it--and what the results have been.

You simply cut up a ginger "hand" into chunks, put them in a jar and add
dry sherry or Shao Hsing wine to cover--and refrigerate. As you need a
teaspoonful or so of ginger for a recipe (over the months and years), you
fish out a chunk and mince it.

Recently, I've been casting glances at my jar. The liquid is cloudy and
some kind of sediment has collected at the bottom. There've been no ill
effects to me, so far, from using ths ginger. But I wonder whether I should
be "maintaining" my store more carefully, for health reasons.

Any thoughts?

OLY