How do families preserve ginger?

If ginger is not used for a long time, it may lose its original efficacy, and if it is consumed again, its medicinal effect will rarely benefit us. Regularly eating some ginger can effectively help us promote the regeneration of scalp cells and effectively help us prevent the problem of gray hair. Let me popularize how to preserve ginger at home.

(1) Stacking method. It is a simple storage method for large quantities. Choose a storage silo that is large enough to store 2 tons of ginger in bulk. In early November (before the beginning of winter), remove the diseased, injured, and rain-soaked ginger pieces, leaving the good quality ones scattered in the storage bin. Don't leave any gaps at the four corners of the wall, and leave some loose space in the middle. The ginger pile is 2 meters high. Several ventilation ducts made of reeds are evenly placed in the pile to facilitate ventilation. The warehouse temperature is controlled at 18-20 degrees Celsius. When the temperature drops, you can add coverings to keep warm; if the temperature is too high, you can reduce coverings to dissipate heat and cool down.

(2) Watering storage method. After the ginger pieces are harvested, choose a house with good water source and a little sunlight or build a temporary shade shed, cover the indoor floor with wooden pads, neatly pack the strictly selected ginger pieces into porous baskets, stack the baskets on the wooden pads, and stack 2-3 layers of baskets. Pour cool water into the ginger basket 1-3 times a day depending on the temperature. It is best to use groundwater, which has a lower temperature. The purpose of watering is to maintain appropriately low temperature and high humidity. During the watering period, the ginger will sprout and grow stems and leaves. Sometimes the seedlings will even be lush green, with stems and leaves up to 50 cm high. This is normal. However, if you find that the leaves are yellowing and the ginger skin is red, these are signs of ginger rot and should be handled promptly. When winter comes, the ginger seedlings will wither naturally and should be transferred to the storage warehouse with the baskets to keep warm and prevent freezing. They can be stored again for the winter and supplied until after the Spring Festival. This storage method can make the ginger pieces plump and have a high integrity rate, but the ginger pieces will sprout, and the aroma and spicy taste will be weakened. It can only be eaten as a condiment and is not suitable for use as a medicinal raw material.

(3) Pit burial storage method. First dig a storage pit, preferably 1 meter deep and 2 meters in diameter, wide at the top and narrow at the bottom, and can be round or square. The principle is that the pit wall is moist and there is no groundwater at the bottom of the pit. A straw bundle is placed in the center of the pit to facilitate ventilation and temperature measurement. Place the selected ginger pieces in the pit, cover the surface with a layer of ginger leaves, and then cover with a layer of soil. Later, as the temperature drops, cover the soil in batches, and the total thickness of the covering soil should be over 60 cm in the end to maintain a suitable storage temperature in the pit. The top of the pit is made of straw or stalks into a rounded pointed shape to prevent rain. There are drainage ditches around it and a wind barrier on the north side to prevent cold.

To preserve ginger at home, you can soak the ginger in salt water for a period of time, which can effectively help us maintain the original nutrients in the ginger. Burying it in mud and sand is also a good method. Burying it in mud and sand can effectively help us isolate oxygen and prevent ginger from oxidizing and losing its original medicinal effects.