Then I read an article in Fine Cooking (one of my favorite cooking magazines, by the way) where their test kitchen stored ginger in eleven different ways over the course of two months and one of the methods they had the best luck with was peeling the ginger, submerging it in vodka in a glass jar with tight fitting lid and storing it in the fridge. I am all about infused vodkas – it’s not uncommon for me to have several jars lines up soaking something or other in the spirit – so this storage idea seemed like a win-win! Fresh ginger on hand, plus ginger vodka. Sounds like there may be some new concoctions coming to our patio this summer!