Quote Originally Posted by withm View Post
Peel it. Slice it as thick/thin as you like. Put the slices into in a small jar. Pour sherry over to cover. Put lid on jar. Store in the fridge. Ginger keeps practically forever this way, and there is nothing you can make with fresh ginger that won't be enhanced by the few drops of sherry it absorbs
Note this should be DRY sherry. Note, if your recipe calls for grated sherry you can still grate it, but if you value your fingers you might be happy to mince it instead.

Maybe once a year or so I'll start new with fresh ginger root, and fresh sherry.

The sherry does not seem to evaporate. And really, just how much sherry can a slice of ginger root absorb? Even if it was a full teaspoon (and I think we'd be talking more like 1/4 tsp at most), would that really destroy your recipe? The ginger root will surely overpower a teaspoon of sherry in a recipe that makes more than a cup of anything.

I suppose it's easy to go to the trouble to denounce the idea if you are of mindset to find fault with everything and apparently have nothing better to do.