Ginger is one of those ingredients that freezes really well.
In fact, freezing ginger can make iteasier to peel and grate.
As an alternative, freeze itafteryou grate it for quicker meal prep.
Then spread or scoop the ginger onto a parchment-lined tray.
I like making teaspoon-sized portions.
Freeze until solid and transfer to an airtight container.
It should keep for about six months…
They suggest putting those frozen portions right into recipes, as long as it doesnt require thawing.
After all, if youre going to dirty a grater, you might as well do it only once.
