How to peel, cut, grate, mince, and store ginger like a pro, following the simplest methods. Plus my top tips and plenty of ginger recipes for your newly chopped ginger!
The easiest way to clean ginger is with a vegetable brush and a bowl of water or running water. Dip the root into the water and use the vegetable brush to scrub away dirt. Using your hands instead of the brush will be fine if it isn't very dirty.
Give it a final rinse and pat dry with a paper towel.
How To Peel Ginger (The Easiest Way)
Use a spoon (a teaspoon or a larger spoon) and either hold the ginger or place it on a kitchen surface.I've found it can be easier to peel directly after washing the root, especially if I leave it soaking for a few minutes.
Use the spoon facing downwards and press it in firm downward motions over the skin (similar to using a vegetable peeler). Or upward if that's easier. The older the ginger, the harder it is to peel with a spoon. If the skin has begun to shrivel and toughen, then a paring knife may be your best bet.
Ginger Slices (Ginger Coins)
Choose a piece of ginger root that is as smooth as possible. Then, after washing and peeling the ginger, cut away any larger knobs from the base root.
Slice the remaining ginger root (and the extra ginger knobs separately) across the grain of the fibers into slices as thick as you’d like.Alternatively, when slicing small knobs of ginger, you can slice it into thin lengthwise pieces.
Ginger Julienne
Following the above, stack 2-3 ginger coins on top of one another and use the knife to make thin slices (around 1/8-inch thick) across the coins to turn them into ginger matchsticks.
Chopped Ginger
After the above, you can then line up the julienned ginger (matchsticks) and use your knife to chop them down into smaller pieces.
How to Mince Ginger
To make minced ginger, follow the same method for chopped ginger, cutting it down into the smallest possible pieces.If you still find it too chunky, go back and forth over the pile of chopped ginger in a semi-circular motion until it reaches your desired consistency.
How to Grate Ginger
The best way to grate ginger is with a microplane grater. However, due to the fibrous nature of ginger, this can get messy and be a little tricky with the fresh root, and you end up losing some juice unless you do this over a small dish.Instead, store a knob of ginger (tightly wrapped) in the freezer and grate it directly from frozen (optionally peeling it first) across the grain of the fibers.
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Notes
Use younger ginger: While this isn’t always possible, younger ginger has thinner skin that’s easier to peel. Look out for smooth and shiny peel with no sign of wrinkles.
Choose the shape carefully: If you start with a piece of root that isn’t too knobby, it’ll be easier to peel and cut. I like to hand-select mine from the supermarket.
Peel it first: Unless you plan to leave the peel on, it’s always easier to peel the ginger before chopping it.
Perfectionism is overrated: A few specs of skin being left after peeling ginger are perfectly fine.
Save the ginger peel: If you use organic ginger, the peelings can be great when making stocks, broths, and soups.
How to cut fresh ginger for juicing: It only needs to be in small enough pieces to feed through the juicer chute—no need to peel it first if using young, organic ginger.
How To StoreUnpeeled uncut ginger can be stored at room temperature for a few days or in the fridge for up to three weeks. For longer-term storage, ginger is very freezer-friendly for around 6 months. Once peeled, chopped, or grated, store the ginger in the fridge in an airtight container for only a day. Or keep it in the freezer (for up to 6 months). Portion it into an ice-cube tray, then grab a cube or two (or more) as needed to add to dishes. You can often pop them directly into a pan without thawing first.Check the blog post for more tips and ginger recipes!