To keep fresh ginger readily available, I peel it and freeze it. The root lasts many, many months and grates much more easily when it is frozen. When I need some ginger for a recipe, I shave the frozen ginger into the dish I’m creating. The grated ginger thaws almost instantly, so the cold temperature doesn’t adversely affect the recipe. Then, back into the freezer with the ginger. Never thaw the root.
Karen Tanaka, Beacon, NY
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