Is my thawed ginger too soft?
I defrosted some ginger root in the fridge, and it got really mushy—so pliable that I can easily squeeze out the juices with my hands.
Is it still good to use?
Just to give you some context, it was in the freezer for a week and then in the refrigerator for about four to five days to thaw.
It’s not uncommon for thawed ginger to become soft, especially if it was frozen for a while. Freezing can break down the cell walls in the ginger, making it mushy once it’s thawed. As long as there’s no off smell, discoloration, or mold, it’s likely still safe to use. The texture might not be ideal for slicing or chopping, but you can definitely still use it in soups, smoothies, or marinades where it will be blended or cooked. Just give it a good smell and check for any signs of spoilage before using!
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