Storing ginger in the fridge is wrong: Add this to ginger, and it won’t spoil for a whole year.

First method: Storing with plastic wrap

If you want ginger to avoid sprouting, you can clean it and store it. You can add some salt when cleaning, as salt has antibacterial properties.

After washing with salt, blanch it in water, then use paper towels to dry it. With no moisture on the surface, ginger can be stored and won’t spoil easily.

Next, find a clean jar. Wrap the ginger in plastic wrap. After wrapping, place the ginger in the jar and seal it tightly.

It’s best to dry the jar thoroughly. If not, the ginger is more likely to rot when exposed to moisture, and it will also emit a bad smell.

Second method: Storing in a cardboard box

If the ginger you bought hasn’t been cleaned and still has soil on it, don’t wash it yet. Find a small cardboard box and line the bottom with newspaper. If you don’t have newspaper, you can use paper towels instead. Add a layer of baking soda on top.

The principle is simple: baking soda absorbs moisture from the air, and wrapping it in paper blocks the moisture at the bottom, allowing the ginger to be stored longer in a dry environment.

After lining with paper and baking soda, place the ginger inside. Once the ginger is arranged, add another layer of paper and sprinkle some baking soda on top. This way, the ginger is isolated from the air and will not easily mold or spoil.