I like fresh ginger in my cooking. Problem is, I cook for two, and I only use ginger once a week or so. So I don’t go through a lot. And all too often I have to toss a rancid piece of ginger buried in the vegetable tray.
A few weeks ago I was (somewhere) online and ran across a solution. What you do is peel the ginger and cut it into chunks. Then freeze it in a baggie or small container.
Next time you want some ginger for that stir fry or this wonderful Baked Cod With Crunchy Miso-Butter Bread Crumbs on the NY Times website, grab that frozen ginger. Grate up a bit while it’s still frozen, and you have it! I find that grating it while still frozen makes the ginger finer than it turns out if you grate it fresh and unfrozen.