Are there other ways to store ginger? An introduction to ginger storage tips

Besides putting ginger in a well, are there other storage methods?

Ginger storage techniques: 1) Storage characteristics. Ginger prefers warmth and moisture, is not tolerant of low temperatures, and is prone to cold damage below 10%. Cold-damaged ginger rhizomes rot easily when the temperature rises again; storage temperatures that are too high also cause rot. The suitable temperature is about 15°C, and the relative humidity is 65%.

For storage, ginger should be harvested with fully grown rhizomes and must not be exposed to frost in the field. Generally it is put into the cellar for storage immediately after harvest and must not be left in the field overnight. It is best not to harvest on sunny days to avoid excessive sun exposure; ginger harvested in rainy weather or after rain does not store well.

2) Ginger storage methods. Pit burial method and well-cellar method. In places with deep soil layers, sticky soil, and relatively low winter temperatures, well-cellar storage can be used, such as Laiwu, Tai'an and other places in Shandong. The well cellar is about 3 m deep, and two storage chambers are dug at the bottom of the well. In places with higher groundwater levels such as Zhejiang, the pit burial method is mostly used. Ginger cellars in the Hangjia area of Zhejiang are mostly round pits. A typical cellar has a bottom diameter of 2 m, a mouth diameter of 2.3 m, and an underground depth of 0.8-1 m, with the principle of not letting water seep out; the excavated soil is piled around the cellar mouth. This makes the total cellar depth 2.3 m. The earthen wall above ground should be tamped solid to prevent air leakage. Generally, a ginger cellar should not hold less than 2.5 tons, otherwise it is difficult to keep warm in winter. Inside the cellar pit, several ventilation bundles about 10 cm thick, tied from reeds or thin bamboo, are arranged upright; about one ventilation bundle is used per 500 kg. The ginger rhizomes are arranged in the cellar, higher in the middle and lower at the two ends, with a layer of soil covering them all around. Later, as the temperature drops, covering soil is added in stages. The total thickness of the covering soil is 60-65 cm around the edges and 12-16 cm in the center. The cellar well must be protected from rain and cold.

The key management points during storage are preventing both heat and cold. In the early storage period, respiration is vigorous and the temperature rises easily, so normal ventilation should be maintained. About one month after being put into the cellar, a slightly higher cellar temperature (about 20%) should be maintained. After that, the ginger pile gradually sinks, and cracks in the covering soil layer should be filled in at any time to prevent cold air from entering. The ginger cellar must be sealed tightly to maintain good spontaneous preservation conditions inside. There must be no water accumulation at the bottom of the cellar. Ginger stored in the cellar can be supplied for consumption at any time the following year, but it must be removed from the cellar all at once.