Fresh ginger can be peeled whole, then sliced and pureed in the food processor,
then frozen in ice cube trays, 1/2 tablespoon to each section. After freezing,
pop out all the "cubes" and then put them in a ziploc bag and return immediately
to freezer. Use one or two "cubes" per tablespoon of crushed garlic. (I used to
use 1:1 but it tasted too strongly of ginger so now I use more like 1:2 ginger
to garlic.) If you are grating by hand, there is no need to peel the ginger.