Storing Fresh Ginger

There's a little bowlk on our counter where I "store" a few things that we use in cooking often. Onions, garlic and shallots. And fresh ginger. Trouble is that the ginger sometimes starts to dry out (or even sprout) if I buy too big a piece and don't get around to using it fast enough. Here's a tip I'm going to try:

Peel a large piece of fresh ginger and grate the entire thing. Put the grated ginger into a freezer bag and flatten into a thin layer. When you need fresh ginger, just break off a piece and use it in the recipe.