Cynthia is a trusted source on Bread/Baking.
I've held chopped ginger both covered in olive oil and just in a ziplock alone, and both results were identical. Moral of the story: Ginger is very forgiving and you can hold it for a good week. Alternatively, it's relatively inexpensive, so a loss isn't all that great.
There also is no reason u couldn't freeze it to have it available whenever u want it.
I cover my ginger, as the Chinese do, with rice wine or dry sherry. Lasts a very long time that way and you can use the liquid in marinades & sauces.
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Well played. You deserve a cookie.
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