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Ginger should feel solid and should not have any soft spots. Feel around the root with your hands and look for noticeable spots of rot. Peeled ginger will darken around the edges when it starts to go bad. Cut off the ends of the root with a sharp chef's knife. Cutting a little off of each side will make it easier to hold the ginger rather than working with an irregular shape. Try to only cut off a small portion from the edges so you do not waste any of the usable ginger. Stand the ginger on one of its ends, and use a sharp knife or vegetable peeler to remove the rest of the skin. Slice in a downward motion towards the cutting board. Remember to try and remove as little of the skin as possible. Alternatively, you can use the edge of a spoon to scrape the peel off of fresh ginger. This works especially well on the rounded knobs that may be difficult to reach with a knife. Peeled ginger should be stored in a freezer-safe resealable bag and keeps for 1 week. Frozen ginger is easier to grate since it hardens up. Unpeeled ginger keeps in the freezer for up to 3 months. Allow it time to thaw before peeling it. Peeled ginger can be grated as soon as it's pulled out from the freezer.
Check the ginger for softness or moistness. Square up the edges using a chef's knife. Peel the ginger with a paring knife or vegetable peeler. Freeze the ginger so it's easier to grate.