Back to the fresh ginger. Technically this is a garlic grater. It works well for garlic but is also great for ginger. I have another kitchen tool I prefer for garlic. (I'll include a link for that too at the end.)
That being said, I don't always have access to organic ginger root. When I do, I buy it. And now I have learned how to preserve it and make it easier to have on hand when I need to prepare a meal in a hurry. Peel, grate, then freeze in handy pre-measured amounts. You'll have fresh ginger on hand and you'll also ensure that your fresh ginger root doesn't go to waste. I've bought it in the past and left it languishing in the fridge. The next thing you know, I have a shriveled ginger root in the fridge. Such a waste! (And I don't like wasting food.)
Here are some pics and details of what I did:
Now the next time I want to make Pad Thai sauce (or other recipe calling for ginger), I can simply grab my 1/4 teaspoon (or larger if I am doubling or just want more ginger in my sauce).
Here's a link for a set. This is via Amazon. They do offer one at a lower price but it does not look the same close up. The "nubs" on the plate are smaller and rounded on the cheaper version. I do not believe it would work nearly as well. The one I have linked to looks the same as what I have.
What I use for mincing garlic is different. Here's a link for it as well. I like the self cleaning aspect of it.
I hope this encourages you to try grating your own ginger (or garlic) so you can enjoy the wonderful fresh flavor - not to mention all the nutritional benefits!