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.
Storing Ginger Root
Kitchen Counter: Store fresh ginger root on the kitchen counter or in a cool, dark place (typically with potatoes). Use within 10 days.
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.
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.
Storing Ginger Slices
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.
Storing Ginger Paste
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.
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.
Notes
Ginger Buying Tips: Look for ginger root that is firm and heavy for it's size. The knobs should be smooth and shiny, with no signs of bruising or mold.
Substitute for fresh ginger: For every 1-inch piece (or 1 grated Tablespoon) of fresh ginger, use ¼ teaspoon ginger powder.
Storing for immediate use: Store fresh ginger root on the kitchen counter or in a cool, dark place for up to 10 days.
Refrigerate for a month: Place the unpeeled ginger root in a plastic storage bag or airtight container, seal tight and stash it in your crisper drawer.
Freeze for indefinite use: 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.
Storing Slices: 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 of refrigerator for few weeks, or freezer for few months.
Storing ginger paste: Peel the ginger root (or leave the peel intact), then cut into slices. Blend the slices to your desired texture. Transfer to an airtight container and refrigerate for up to a week. Or, transfer to ice cube trays and freeze for months.
Note: The nutrition facts below are my estimates based on 1 tablespoon ginger (1 cup = 16 tablespoons). If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.