Peel the ginger using a vegetable peeler and/or sharp-edged spoon.

Rinse the ginger under cold water to remove any dirt and bits of peel.

Cut the ginger into thick slices.

At this stage, you can freeze some or all of the slices of ginger for use in soups and stocks.

To finely chop the ginger, place the ginger slices into the bowl of a food processor.

Process the ginger to your desired texture. Many Asian recipes call for finely grated ginger, so I typically chop the ginger until it is quite fine, but not puréed.

Transfer the chopped ginger to a silicone ice cube tray with a lid.

If there is any juice from the ginger collected in the bowl, make sure you mix this with the chopped ginger.

Place the tray in the freezer overnight.

Once the ginger is completely frozen, remove the cubes of ginger and store them in a silicone freezer bag or plastic freezer bag.

To use, place the desired quantity of ginger cubes at room temperature for about 10 minutes to soften and defrost. As ginger generally has a high liquid content, it will take longer to defrost than frozen cubes of garlic or lemongrass. Alternatively, you can microwave the frozen ginger in a small bowl in short bursts until it has just softened.