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Moldy ginger root [Aug. 30th, 2009|10:45 pm]
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[meganm24]
Hey all,

I was going to use ginger root in a salad dressing tonight but when I took it out of the fridge there was a little corner that had what looked like white mold on it. I just bought it today but didn't want to take a risk because I know there can be unseen mold spores with that sort of thing. I'm sad that I threw it out because the dressing just won't be the same without it but I didn't want to risk it.

Could I have used it if I cut off the moldy part? It was a pretty large piece of root.
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Comments:
[User Picture]From: aristakawaik
2009-08-31 04:27 am (UTC)

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Depending on the size of the piece, you were probably right to throw it out. I personally am pretty conservative when it comes to fresh produce and mold...the mold spores reproduce very quickly throughout the flesh of whatever fruit or veggie it is. I'd say if it were a really big piece and you cut off a good portion around the moldy part then it might have been safe, but sometimes its better safe than sorry...
From: meganm24
2009-08-31 06:13 am (UTC)

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Yeah that's kind of what I figured. It's better not to risk it.
[User Picture]From: sheherazahde
2009-08-31 04:35 am (UTC)

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I would have cut off the mold and used it.

But I store my fresh ginger root in a jar full of white sherry so I don't have to worry about mold.
[User Picture]From: kamaliitaru
2009-08-31 05:07 am (UTC)

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This..except I store mine in the freezer. Doesn't stick to the grater when its frozen either.
From: meganm24
2009-08-31 06:14 am (UTC)

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I'm gonna have to remember the white sherry thing. How long does it last by storing it that way?
[User Picture]From: gleef
2009-08-31 02:10 pm (UTC)

Ginger & Sherry

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I hadn't heard of this before either, but it sounds like a great idea:

Preserving Ginger. I'm going to try it with a nice Chinese dark rice wine I have :-)
[User Picture]From: sheherazahde
2009-08-31 03:31 pm (UTC)

Re: Ginger & Sherry

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The only concerns I have with that idea is that the dark wine will discolor the ginger, and wine might not have a high enough alcohol content.
[User Picture]From: gleef
2009-08-31 04:01 pm (UTC)

Re: Ginger & Sherry

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Most sherries are also dark, but there are plenty of rice wines that are clear as water if you prefer. Personally, I like the dark, sweet rice wines, they do nice things for my sauces, and care more about the flavor of my ginger than its color.

You might have a point about the alcohol content though, a proper Sherry is proofier than my rice wine, and so might preserve things better. A little vodka added to the wine could boost the proof and I bet it wouldn't change the flavor much (alternately, a good dark rum might change the flavor in a really cool way).

While I'm at it, I might go old school and try a straight rice vinegar, and a sweetened one (mmmm pickled ginger).

Regardless, I'm experimenting, and fresh ginger is cheap, so there's plenty of room for mistakes. Time to grab some ginger, break out some zippy bags and start concocting :-)


Edited at 2009-08-31 04:04 pm (UTC)
[User Picture]From: sheherazahde
2009-08-31 04:15 pm (UTC)

Re: Ginger & Sherry

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As long as you are taking these things into account.

I'm actually surprised that sherry is the only alcohol cited for preserving ginger, since food can be preserved in any high proof potable liquor.

I use small glass jars for my liquid experiments.
[User Picture]From: sheherazahde
2009-08-31 03:25 pm (UTC)

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I've yet to have any go bad. At least a couple of years. And you can use the sherry for flavoring too.