That’s pretty much what I do. I break each hand into thumb size pieces and freeze (freezer bag with the air squished out works fine). The I just take out what I need. For grating it, I leave it frozen. For pastes, I let it thaw. If I need slices or matchsticks, then I let it thaw half way. Freezing definitely does break down the ginger’s cell wall, leaving it squidgy when thawed, so I suppose that could be off putting to some.
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