I don’t remember the last time my apartment was without fresh ginger in my fridge or freezer. I use it to add flavor, spice, and depth to recipes. It’s great in smoothies, tea, stir-fries, noodles, sauces, dressings, desserts, and even candying. I use fresh ginger multiple times a week, so learning how to prepare ginger root became a must!
What Is Ginger Root Good for
Along with tasting great, this robust and zingy ingredient packs a powerful medicinal punch, with benefits perfect for ginger immune-boosting energy shots, ginger tea, and honey-fermented ginger & lemon. These include alleviating nausea, helping with stomach and digestive issues (including motion sickness and morning sickness). It also helps regulating blood pressure, blood sugar levels, and even cholesterol. You can read more about the health benefits of ginger in this article. Due to its uneven size and shape, this ingredient can be tricky to learn how to peel and prepare in a way that doesn’t have you running to your local grocery store for their lackluster “lazy ginger paste.” Luckily, years of ginger-loving have taught me how to peel ginger the easiest way. And also how to mince, grate, and chop ginger to fit any recipe. I’ve also included how to store it and linked to all my favorite ways to use this versatile ingredient!
How to Clean Ginger
I find 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. Then give it a final rinse and pat dry with a paper towel.
How To Peel Ginger (The Easiest Way)
Because of the uneven shape of ginger root, attempting a peeling job with a vegetable peeler will only lead to frustration. More so, while it’s possible to use a paring knife, you can experience the same struggles to reach all the nooks and crannies, and you’ll likely end up removing more flesh than intended. Instead, the perfect tool when learning how to peel ginger is a simple spoon! The curved shape of the spoon is perfect for accessing all areas of the root, and the blunt edge allows you to peel away only the thin skin and not the flesh. After washing the root, grab a spoon (I like to use a teaspoon, but you can use a larger spoon if you find it easier) 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 edge of the spoon facing downwards. Press it in firm downward motions over the skin (similar to using a vegetable peeler). Or upward – whichever is easier for you. In no time at all, you’re done! 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.
Do You Have To Peel Ginger?
It seems like most recipes call for peeled ginger, though the thin peel around the root is perfectly fine to eat – or at least with young ginger, it is. Unfortunately, as ginger ages, you’ll get tougher, papery skin, and most grocery store ginger is on the older side. If you’d like to purchase younger ginger, I recommend Asian grocery stores and markets.
How to Cut Ginger Root
Learn how to chop ginger in 5 ways, including fresh minced ginger, grated, chopped, julienned, and sliced ginger. All you need is a sharp chef’s knife.
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. Then, using a sharp knife, 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. Uses: Ginger coins are perfect for making crystallized ginger and to drink ginger tea.
Ginger Julienne
Following the above, I like to 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. Uses: I love using ginger matchsticks for stir-fries, decorative desserts, and ginger marmalade.
Chopped Ginger
After the above, you can then line up the julienned ginger (aka the ginger matchsticks). Use your knife to chop them down into smaller, tiny cubes. Uses: I use fresh chopped ginger to add to bakes like quick bread and cakes for a bit of texture. It also works in stir-fries and dishes where you want larger 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
Unsurprisingly, 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. If you wonder how to apply any of these methods to garlic, check my guide on How To Crush, Chop, And Mince Garlic.
Should You Freeze Ginger Before Grating
I prefer to store a knob of ginger (tightly wrapped, optionally peeled first) in the freezer. Then you can grate it directly from frozen across the grain of the fibers. It’s mush easier and it keeps fresh for longer. Do you peel ginger before grating? That’s up to you. If it’s young, there’s no need to peel it unless you prefer to do so. Uses: Grated or minced ginger is my go-to for adding ginger into recipes like carrot soup, stews, egg fried rice, and basically any recipe when I use it similarly to garlic. I also prefer to use finely chopped or grated ginger in marinades and salad dressings like Japanese Ginger Salad Dressing.
How Else Can You Prepare ginger?
If you have a large amount of ginger to get through, you could turn it into a ginger paste, ground ginger powder, or fresh ginger juice.
How to Store Fresh Ginger
Ginger straight from the store will be okay at room temperature for several days (in a cool, dark location). However, it will last up to 3 weeks when stored in the refrigerator. It’s best to place it in an airtight bag in the crisper drawer. Even better, you can freeze the ginger for up to 6 months (tightly wrapped in plastic wrap or a freezer bag). It will technically last longer than 6 months but the flavor and quality will begin deteriorating.
How to Store Cut Ginger
Once peeled, chopped, or grated, I prefer to store the ginger in the freezer (also 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. If you want to store it in the fridge, I recommend doing so in an airtight container for only a day, as the flavor and quality will deteriorate rapidly.
How to Use Ginger Root
Carrot Ginger Soup Ginger Shots – Benefits and Recipe Japanese Ginger Salad Dressing Fresh Ginger Simple Syrup Ginger Butternut Squash Soup
Also, browse this list of 40+ ginger recipes for more inspiration! If you try any of these methods on how to cut ginger (+ peel and store it), let me know how it goes in the comments below. I’d appreciate a recipe card rating and would love to see your recipe recreations – tag me on Instagram @Alphafoodie!
