Is there any other way to store ginger?

Is there any other way to store ginger besides putting it in the well?

The storage technology of ginger: 1) storage characteristics. Jiang Xing likes to be warm and humid, is not tolerant to low temperature, and is vulnerable to cold injury below 10%. The cold-injured ginger is easy to rot when the temperature rises, the storage temperature is too high and easy to rot, the optimum temperature is about 15%, and the relative humidity is 65%.

Stored ginger should harvest fully grown roots and should not be frosted in the field. Generally, it is stored in the cellar with the harvest, and you can't spend the night in the field. It is best not to harvest in sunny days, so as not to get too much sun, and harvest in rainy days or after rain is not resistant to storage.

2) the storage method of ginger. Burying method and pit method. The soil layer is deep, the soil is sticky, and the places with low temperature in winter can be stored in well cellar. Such as Shandong Laiwu, Tai'an and other places. The cellar is about 3 meters deep and two storerooms are dug at the bottom of the well. The pit burying method is often used in Zhejiang and other places where the groundwater level is high. Most of the ginger pits in Hangjia area of Zhejiang Province are circular pits with a diameter of 2 meters at the bottom, a diameter of 2.3 meters and a depth of 0.8-1 meters. The depth of the cellar is 2. 3 meters, the earth wall on the ground should be solid to prevent air leakage. Generally, the ginger cellar should not be less than 2.5 tons, otherwise it is difficult to keep warm in winter. Several ventilation bundles of about 10 cm are arranged upright in the pit with reeds or fine bamboo, with about one ventilation beam for every 500 kg. Ginger pieces are arranged in the cellar, high in the middle, low at both ends, surrounded by a layer of soil, and then add soil in stages as the temperature drops. The total thickness of the covered soil is 60-65 cm on the periphery and 12-16 cm in the center. The pit well should be rain-proof and cold-proof.

The key points of management in storage are heat protection and cold protection. At the initial stage of storage, the stem breathes vigorously and the temperature is easy to rise, so it is necessary to keep the ventilation normal. After entering the cellar for about a month, it is required to maintain a slightly higher pit temperature (about 20%). After that, the ginger pile gradually sinks, and the cracks in the overlying soil layer should be filled at any time to prevent cold air from entering. The ginger cellar must be tight to maintain good internal spontaneous preservation conditions. No water can be accumulated at the bottom of the cellar. The ginger stored in the cellar can be supplied and consumed at any time in the second year, but it must be finished out of the cellar at once.