- Wrap cut ginger in plastic wrap. Keep in the refrigerator for several weeks. Or, place cut-up ginger in a small jar. Fill with dry sherry, wine, or oil; refrigerate, covered, for up to three months. Use the liquid in stir-fries or other recipes.) - Freeze whole or grated gingerroot for up to 3 months. Thawing makes it soft, but still suitable for cooking. - Leave the skin on gingerroot until youre ready to use it. Then, if you want to peel it, trim the skin from only the portion you will need. You can cut ginger in several ways. - Grate or mince gingerroot to use in stir-fries, sauces, salad dressings, marinades, and baked foods. Discard the stringy fibers left on the root. A 2x 1 -inch piece of gingerroot yields about 2 tablespoons of grated ginger. - Chop or cut gingerroot into slivers for salads, stir-fries, or soups for more intense flavor. - Slice ginger to flavor soups, broths, cooking liquids, or beverages, such as tea. Remove the slice before serving. - If youre short on fresh ginger, substitute 1/4 teaspoon ground ginger for each teaspoon of fresh ginger or use an equal amount of bottled ginger. - Fresh ginger contains an enzyme that breaks down proteins, so it works well in marinades to tenderize meats. - Another enzyme prevents gels from setting, making fresh ginger unsuitable for use in gelatin mixtures.