Begin by scrubbing any dirt from the ginger, using a little water and a scrubbing brush, then dry.
Next, it's time to peel the ginger with a spoon. Some people use larger spoons, but I like to use a teaspoon. I find the best way to do this is to press my thumb into the base of the spoon 'bowl' shape and use the edge of the spoon in firm, downwards movements oven the skin.
While doing this you can either hold the ginger in your other hand or press it onto your counter/chopping board, for leverage. - Within no time at all, you're done!
If your piece of ginger is quite old, and has been hanging around your house for a while then often the skin will begin to shrivel. When it does, this makes it a lot harder to remove the skin with a spoon. In which case it's time to turn back to a sharp knife for the job.
It's best if you begin with a piece of ginger that isn't too knobbly too. This means that it's time to root through the ginger container at the supermarket/ market to find the smoothest bits.
Don't worry about being 100% perfect if there are a few specks of skin left on the ginger if you're using it in cooked dishes. If using organic ginger then you can use the leftover skin to help flavor stocks and broths - like this Homemade Vegetable Stock.
How To StoreUnpeeled ginger can be stored at room temperature for a few days. But I prefer to keep mine in the fridge - for up to three weeks. For longer-term storage, ginger is very freezer-friendly for around 6 months. In fact, you can even store your peeled ginger in the freezer and grate/ slice from it, as needed. Alternatively, once peeled, grate or mince your ginger - once you've grated the ginger you can freeze portions into a small ice-cube tray. you can then just grab an 'ice cube' of ginger to add to whatever dish that you are making.
Recipe on Alphafoodie: https://www.alphafoodie.com/how-to-peel-ginger-quickly-and-easily/