Thanks for this tip! I love ginger and use it in my tea and chai.

I've never thought to grate it before freezing. Interesting idea. I cut the root into one-inch pieces and keep them in the freezer. It's pretty easy to peel and grate a frozen hunk of ginger. I usually leave the skin on one side so I have something non-slippery to hold onto while grating.

I'm confused, what's the point of pre-grating and freezing? It only takes a minute to grate, and it's not like ginger goes out of season. Is it just so you always have ginger on hand? Which is fine, I'm not criticizing that principle, I just want to make sure I'm not missing something.

mjoe, I was buying fresh ginger and it was going bad before I used it all. Someone told me I should freeze it and so I started doing that. Problem is, it's nearly impossible to cut/grate when frozen and takes a long time to defrost. I think this idea is brilliant and I know that I'll start doing this...

Gotcha, J-fer.

And now I realize that I really need a microplane; I never grate ginger cuz it's too much trouble, I just slice and crush.

I have to admit, I buy ginger paste in bulk instead of using ginger fresh at all. It keeps me using ginger, where fresh ginger invariably languishes in a corner instead.

Tossing the whole ginger "root" in the freezer, in a plastic bag, has worked great for me. I don't find that it's difficult to grate the frozen hunk, because it thaws so quickly. I don't even bother to peel it, because the peel just gets grated into little fragments along with everything else. Then I can just toss what I don't use back in the freezer bag. True, ginger is not expensive, and true, ginger is not hard to buy, but I would never use the whole thing and it would just shrivel up in the fridge... seems like a waste.