First: sand storage method

Our family most commonly used is the sand storage method, if the family has sand, you can bury the ginger in it, pay attention to be placed loose, a layer of ginger cover a layer of soil almost. According to do so stored well, we will not lack of ginger to eat throughout the year.

If there is no sandy soil, look at the following three:

Second: isolation of the air method

We first take a basin, basin with some water, and then add the right amount of salt stirring fully integrated. Put the ginger in it to soak for about 20-30 minutes. Then the soaked ginger, use paper towels to drain the surface water, and wait for the ginger to dry naturally. Remember not to take it directly to the sun, it will make the ginger dry out easily.

When the ginger is dry, wrap it in plastic wrap or an airtight jar to completely seal it from the air. Place the ginger in a ventilated area to keep it fresh for a long time without drying out.

Note: Salt cleaning, in order to kill the bacteria on the surface of the ginger, at the same time, salt inhibits the growth and development of ginger, as long as the ginger does not develop, the water inside the ginger will not be lost, and will not be dried out; with plastic wrap or ziplock bags, it is in order to isolate the air; so that you can make the ginger preserved for a longer period of time is still fresh.

Third: rice storage method

The rice storage method is relatively simple, just put the ginger into the center of the rice. The reason for using rice is that it is a good desiccant with adsorption effect, which can create a closed and dry environment for ginger; at the same time, it isolates the external air and reduces the oxidation of ginger, thus inhibiting the sprouting of ginger.

Fourth: salt method

Ginger that has been cut into pieces can be evenly coated with a layer of edible salt on the surface of ginger, wrapped in plastic wrap and placed in a ventilated area, which can keep the ginger fresh and not dried out.

No cut pieces of ginger can be put into a plastic bag, to the plastic bag to add a small spoon of salt, and then the plastic bag in the air empty, the plastic bag will be tightened. Because salt is not only sterilization, but also a good desiccant. Do this ginger at least half a year to save still fresh as before.