: How much dry ground ginger do I substitute for fresh grated ginger? I don't use ginger enough to really justify getting it fresh, so how much of dried ground ginger should I use in recipes that call for fresh grated?

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Fresh ginger and dried ginger are very different, the flavour, texture and properties are not overly similar that they can not readily be substituted for each other.

Having said that, in the instances where they can be substituted I have seen estimated from 8:1 up to 6:1 (fresh:dried).

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If you have room in your freezer, you can peel and freeze ginger whole and then grate it frozen into a dish.