The first method, preserving with food wrap:

If we want the ginger to not sprout, we can wash it and preserve it. You can add a little salt when cleaning, because table salt has a bactericidal effect.

After washing with salt and then blanching in water, find a paper towel to wipe clean. It has no moisture on the surface so it can be preserved and is not easily damaged.

Next, we need to find a high-quality jar, then cover the ginger with plastic wrap. After wrapping, we put it in a sealed jar.

It is best to wash the jar until it is dry. Otherwise, ginger will easily rot when exposed to water, and will emit a foul odor.

The second method, carton preservation method:

If the ginger you bought has not been cleaned and still has dirt on it, then we do not need to wash it anymore. You can find a small cardboard box and put a layer of newspaper underneath. If you don’t have newspaper, you can also use paper towels.

When you spread this layer of paper, you can add a little baking soda. At this point, many people will wonder, why do you have to line the paper and add this?

In fact, the principle is very simple: baking soda can absorb moisture in the air, wrapping paper can block moisture at the bottom, so that ginger can be preserved for a long time in a dry environment.

After lining with paper and baking soda, we can add the ginger. After arranging the ginger, we put another layer of paper on top and sprinkle a little baking soda on top. In this way, it can be isolated from the air and is not easily moldy and damaged.

Third method, preserving slices:

We can also cut it into small pieces and put it in a box to preserve, so we can eat it when needed. People should wash before slicing, otherwise there will be bacteria left on the cuticle layer.

After washing, cut into thin slices and put them in a jar to soak in honey. You can also add a little salt after adding it to seal. Do this to preserve for half a year without spoiling.