Ginger is one of those items that I hardly use in cooking, but when I need some, I don’t have any, and when I have some, I only use a tiny bit. The rest goes to waste or I store it in the refrigerator only to find it months later all the way in the back all shriveled and dried up.
A coworker gave me a great tip when it comes to storing and using ginger. She told me to grate it, store it in a freezer bag, and store it in the freezer. Whenever I needed some. I could just break off however much I needed.