Now that we have all this ginger in the pantry, how do we save it? How do we use up all the little pieces?
Take 1/2 lb of decent, *real* butter, leave out at moderate room temp for a couple of hours, until it’s malleable, but not melted.
Add in 1 Tbsp minced crystallized ginger, 1 Tbsp juice squeezed from grated ginger, and 1 Tbsp drained, minced pickled ginger.
Mix quickly by hand (food processor will liquefy it) and scoop onto wax or parchment paper.
Fold paper over and form into cylinder by pushing the fold of the paper (where the butter is) away from you with the edge of a cookie sheet.
Twist ends closed, slip into a freezer bag and freeze.
When you want a pop of ginger flavor (yes, it’s even good on popcorn!), just slice right through the paper, slip the paper strip right off and let your ginger butter melt atop grilled fish or steak, freshly steamed veggies or rice.