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Ader1   

I can't get any Galangal where I live. I can get hold of it when I visit a large city or on-line. I was thinking of the next time I go to London.....to visit any Asian shop and buy lots and then somehow preserving it. I read in D Thompson's Thai Cookery book that one could use Galangal preserved in brine. How could I do this myself? Brine is salted water isn't it? Any pointeres as to what I should do? How long would it keep?

Thanks,

David.

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djyee100   

I'm told that you can freeze fresh galangal and that it will last indefinitely in the freezer. You can buy galangal already frozen in some Asian stores.

You can also buy dried slices of galangal, but that form will not suit for fresh salads.

Kasma Loha-Unchit has some info about the different forms of galangal, including galangal in brine, in her cookbook Dancing Shrimp. The page is available for viewing on Googlebooks (page 58):

http://books.google.com/books?id=KR87yYyPf...shrimp#PPA58,M1

good luck!

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I grate fresh galangal and freeze it in 1/4 cup portions in the little snack-sized plastic bags.

After it has frozen solid, I gather all the little bags into a Cambro container.

I have kept it for close to a year with no loss of flavor.

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jsager01   
I grate fresh galangal and freeze it in 1/4 cup portions in the little snack-sized plastic bags.

After it has frozen solid, I gather all the little bags into a Cambro container.

I have kept it for close to a year with no loss of flavor.

why not just freeze it as is, of course after trimming off all the parts that do not look too happy, and/or cutting it into portion sizes? What i am really asking is, does grating prolong shelf life or should i say freezer life?

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I grate fresh galangal and freeze it in 1/4 cup portions in the little snack-sized plastic bags.

After it has frozen solid, I gather all the little bags into a Cambro container.

I have kept it for close to a year with no loss of flavor.

why not just freeze it as is, of course after trimming off all the parts that do not look too happy, and/or cutting it into portion sizes? What i am really asking is, does grating prolong shelf life or should i say freezer life?

Grating renders it easier to use. Otherwise you have to thaw a chunk and then chop a mushy chunk of stuff.

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Couldn't you just chop the chunk while frozen, then thaw in paper towels, etc. to absorb the excess moisture?

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zaskar   

I through it in a blender or a chopper and then I either freeze it in ice cube trays then put them in plastic back once frozen. I also sometimes vacumm seal it in a bag.

For weekly use, I put it already chopped in a mason jar and mix in vodka and keep it in the freezer. I also do that w/ chopped garlic and giner (to make cooking quicker when needed).

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I grate both ginger & galangal straight from frozen. I rarely ever use the fresh version anymore as grating from frozen is far more convenient.

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