Yes, but it may not be the best solution to your problem of abundance. You can dry ginger by peeling it, slicing it thinly or grating it, then placing the shards in a dehydrator or on a mesh in a very cool oven (less than 100°F (40°C)) or in a warm, dry location in a room, turning it once daily until dry. At that point, you could use a spice grinder to produce your very own ground ginger. But it will suffer the same diminution of flavor you find with store-bought ginger. And, like store-bought, the longer you keep it around, the less flavor it will have. So don’t make more than you can use within a few months.

You can wrap fresh ginger in plastic and then seal it in a freezer bag and keep it in the freezer for up to a year. Some people find it a bit soggy as it thaws and object to that, but it retains its flavor, and in many cooked dishes the texture change is not noticeable. You can grate it without thawing, which can save you some time. You can also store fresh, peeled ginger in a jar of sherry or Madeira for about three months, which will flavor the ginger a bit, but will also flavor the wine and make it particularly suitable for stir fry dishes, sauces, salad dressings, etc.

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