I do this but don’t peel.Freeze it in a freezer.
Peel it with a peeler.
Grate it with a grater.
Cook it in a cooker.
I do this but don’t peel.
I just let it defrost slightly, then coarse grate while still fairly firm, the peel ends-up on the outside of the grater, the goodies on the inside.
Chuck the remaining ginger back in the freezer.