I received a shipment of two pounds of fresh galangal from importfoods.com today. It was delightful--in perfect, fresh condition. Galangal goes fibrous and woody if it's kept too long after it's dug out of the ground (the state I'm used to encountering it in oriental groceries--still aromatic and flavorful and useful, but not a patch on the fresher stuff). So I celebrated by making Tom Kha Kai (Thai chicken soup with coconut milk, galangal, lemon grass, chile, kaffir lime leaf, and fish sauce). It was to die for! The main dish was Chicken Jambalaya with Andouille Sausage.
I cut the remainder of the galangal into pieces and preserved it in 100-proof (50% alcohol) cheap (meaning flavorless--an advantage for this application) vodka. This will last me several months, with the galangal preserved in near-perfect condition. And the galangal-infused vodka can be used to give that hint of kha seasoning to other dishes.