To prepare fresh ginger, use a paring knife or vegetable peeler to remove the tough skin and reveal the yellowish flesh. To slice ginger, use a chef’s knife to cut off a small piece from the root and cut ginger into strips. For chopped or minced ginger, line up the strips and cut crosswise into small pieces.
To grate fresh ginger, peel it, and then cut a piece big enough to hold comfortably in your hand. Grate using a microplane grater or a porcelain ginger grater. The porcelain ginger grater has a little dish to catch some of the juice from the ginger. Store fresh ginger wrapped tightly in plastic wrap in the vegetable crisper section of the refrigerator for up to 3 weeks. Or place it in a zip-top bag and freeze for up to 2 months.