At present, there are three common methods for storing ginger: packaged storage, closed storage, and bulk storage. Each technique has its own advantages and is suitable for different conditions and requirements.
(1) **Packaged Storage**: This method begins with careful selection of the ginger roots. Any damaged, frozen, dried, or diseased pieces should be removed before storage. The selected ginger is then placed into baskets (known as "lou" in Chinese), and stacked in a horse-riding shape to ensure stability. The height of the stack can reach up to three baskets. During the storage period, especially after a hot season, the ginger may start to sprout. These buds are edible and can be harvested in batches, allowing for a continuous supply over time.
(2) **Closed Storage**: This method is typically used before winter begins. Before storing, it's essential to sort the ginger carefully, removing any that is soft, wet, or damaged. A high-quality pile is then made inside the warehouse. To protect the ginger from freezing, it is covered with straw or similar materials. The storage area should not be too large—ideally, each warehouse holds around 10 tons of ginger. The pile is usually about 2 meters tall, and ventilation tubes made from reedwood are inserted to ensure proper airflow. When retrieving the ginger, care must be taken to fill all corners without leaving gaps, while the center can be slightly looser. The ideal temperature for storage is between 18°C and 20°C. If the temperature drops, additional insulation can be added. Conversely, if it becomes too warm, the covering can be reduced to help cool the space.
In addition to these two methods, there is also an approach where ginger is stored directly on the ground, surrounding the land area. The process is similar to the above methods, with the main difference being the placement of the ginger rather than in a warehouse.
These storage techniques help maintain the quality of ginger, prevent spoilage, and ensure a steady supply throughout the year. Choosing the right method depends on local climate, available facilities, and the intended use of the ginger.
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