Step 1

Wash the outer surface of the ginger root and leave it on the counter to dry out. Alternatively, dry it with a clean kitchen towel. You want to make sure it is completely dry before storing it following any of the methods below.

Step 2

Kitchen Counter: Store fresh ginger root on the kitchen counter or in a cool, dark place (typically with potatoes). Use within 10 days.

Step 3

Refrigerator: Place the unpeeled ginger root in a plastic storage bag or airtight container, seal tight and stash it in your crisper drawer. The ginger should last up to 1 month. Just make sure to check it for mold before using.

Step 4

Freezer: Peel the entire ginger root, then place it in a freezer-safe plastic storage bag or airtight container, seal tight and place it in the freezer. The ginger should last indefinitely.

Step 5

Peel and slice to your desired size, then place in a plastic storage bag or airtight container, seal tight and place in the vegetable drawer. The ginger should last a few weeks.For longer storage, place the sealed plastic bag or container in the freezer. Use right from frozen in your recipe.

Step 6

To make ginger paste: Peel the entire ginger root from top to bottom (or leave the peel intact), then cut into slices for easier blending. Place the ginger slices in a blender or food processor and blend to your desired texture (coarse to super-fine). Place in an airtight container and store in the fridge to use within 1 week.

Step 7

For longer storage, place in a small silicone ice cube tray and freeze until firm, about 1 hour. Transfer the cubes to a plastic freezer storage bag, label, date, seal tight and freeze for up to 6 months.