Fresh ginger is grown in China, India, Africa, Jamaica and Australia. It is actually the root of the plant.
When buying ginger look for firm pieces that have not started to wrinkle, mold or discolor. Younger ginger has a thin skin which can easily be rubbed off and is non-fibrous. Older ginger has a tougher skin which can easily be scraped off.
Store ginger in a paper bag in the vegetable crisper of the refrigerator. It will keep quite well for weeks.
Keep ginger dry and whole until it is required, then break off as much as is needed and peel only if necessary. Peeling is made easier with a spoon. Hold the spoon with the concave part facing you and pull it toward you.
To make fine shreds, cut thin diagonal slices off the rhizome. Stack 3 or 4 slices together and cut into slivers.
There is also a ginger grater you can purchase. It is usually porcelain and has fine teeth that grate the ginger separating the fiber which can be tough. Freezing the ginger can make it easier to grate.
