In a mixer ground the ginger with a little soy sauce.
Transfer to a a glass jar, and add soy sauce to cover the ginger. The soy sauce keeps the ginger preserved.
Use this sauce directly over cooked rice or salads, or in a recipe that call for ginger and soy. Goes well with chop suey type recipes and Asian recipes.

1 1-inch piece of ginger root
1 cup of soy sauce
1 glass jar with lid