Ive been freezing fresh , un-peeled ginger for some time.
I used to use a plastic shopping bag , and then just grated off the freezer-burnt end
discarded that , then grated the freshly exposed end for use.
I now chamber-vac the ginger , unpeeled , but with the little projections cut off
which makes for a smoother surface for Vac'ing
I now also slice thin // thick bits off , rather than always grate but its not that easy
I now do it this way , which protects my finger tips , as the Fz ginger can march all around
the cutting board.
materials :
inexpensive chinese cleaver , SS. HOmeDepot mallet
Ginger has a flat side from previous use , and that goes on the board to make a stable hunk of ginger
very very useful to start this way.
hold the cleaver on the ginger's business end , and lightly tap w the cleaver to get some ' purchase ' in the ginger
then tap away !
as you lightly tap , you can sort of control the thickness by turning the cleaver into the ginger for a tap or two , giving you a thicker slice
or turn the cleaver toward the cut end for a thiner slice. don't be in any hurry , and you will be pleased w the results
as will your finger tips.
i then re-bag the ginger in the same bag that is now a little smaller from cutting off the top
and Vac again