I store my ginger on the bench in a glass pot (no lid) and it lasts longer than if refrigerated. Easiest was to peel ginger is running a teaspoon over it. Cut of the required amount and then scrap against it with the tea spoon. To grate – I use a micro-plane

I cut mine in pieces and do them unpeeled and divided in portions in the freezer, easy as !

I keep mine unpeeled in the veggie crisper, chopping bits off and overlong them when needed

Fresh ginger can be frozen to make it last. Simply place the whole knob (or however much is purchased), skin on and wrap well in foil. Place in freezer and use when needed. It can be easily grated in its frozen form.

My Mum grows her own ginger so when its ready to dig, she has heaps of it.
She peels hers with a teaspoon and boils it up in a sugar syrup to eat. Plus she also boils some up to preserve in olive oil.
I just keep mine in the fridge and grate it as required on a microplane like this one

I never freeze but probably will give it a try now!

I don’t peel it I store ginger in the freezer & grate it when I need it

I put mine in the freezer in a bag & grate it frozen when I need it.

I store ginger in the fridge and it last a few weeks. I cut a piece of root and simply grate it as it is.. Sometimes I grate it straight from the main root (makes it easier to hold) but this depends what shape it is! Sometimes the ‘end’ of the main root needs slicing off because it dries out so I do that before cutting a smaller piece to grate. And sometimes small pieces need the whole ‘outside’ shaved before I use it.

Oh that’s interesting. Might try that. I usually just storage in a paper bag in pantry

I was going to say the same. Store it in the freezer and grate it while still frozen.

You can just pop the whole thin in the freezer. No need to thaw before grating either. Just do it while it’s still frozen

Recently I saw the best idea for storing fresh herbs and I expect you could do the same with fresh ginger. Just dice or grate the ginger, put it into an ice cube tray, fill with olive oil and freeze. When you need fresh ginger just get a cube out and put it straight into the pan. Voila!