Before you bury your treasure, give it a good soak. Place your ginger root in a bowl of warm water overnight. This simple step helps flush out any growth retardants the farmers used to keep it dormant. It’s like giving your root a gentle, caffeinated pep talk before the big race.
Once it’s hydrated, you can cut it into smaller pieces. Each piece should be about an inch or two long with at least one or two of those “eyes” we talked about. This is where you practice a little ruthlessness—but don’t worry, the pieces you don’t use are still perfectly edible, so toss them in a stir-fry.
