Ginger has many uses in food and medicine. Because ginger is dense and fibrous, it is difficult to grate for those who are unprepared and unfamiliar. There are various ways to prepare ginger, whether using a grater or other kitchen utensils.
Step
Method 1 of 3: Peeling Ginger
Step 1. Check the tenderness and moisture of the ginger
The ginger should feel firm and have no mushy parts. Feel around the roots with both hands and look for rotten spots.
Peeled ginger will darken around the edges as it begins to rot
Step 2. Cut the edges of the ginger using a kitchen knife
Cut the tip of the ginger root with a sharp kitchen knife. Cut it slightly sideways so that the ginger is easier to hold and you don't have to work the ginger into irregular shapes.
Try to only cut a little from the edges so you don't waste ginger that could otherwise be used
Step 3. Peel the ginger with a paring knife or vegetable peeler
Stand the ginger at one end, and use a sharp knife or vegetable peeler to remove the remaining skin. Slice downhill towards the cutting board. Try to get as little ginger peel as possible.
You can also use the edge of a spoon to scrape off the skin of fresh ginger. This method works great, especially for round humps that are difficult for a knife to reach
Step 4. Freeze the ginger so it is easy to grate
Grated ginger should be stored in a freezer-safe bag and stored for 1 week. Frozen ginger is easier to grate because it's tough.
- Unpeeled ginger can be stored in the freezer for up to 3 months. Let the ginger thaw before peeling it.
- Peeled ginger can be grated as soon as it is removed from the freezer.
Method 2 of 3: Using a Grate
Step 1. Prepare a grater with a wide surface and smooth holes
You are free to use a plank or grid grate. Avoid graters that have metal cores or teeth as they are inefficient and will prolong your work. These graters can be purchased at most major supermarkets or cookware stores.
Step 2. Hold the peeled ginger so that the fibers are perpendicular to the grate
The fiber in ginger extends from the top to the bottom of the root. If you grate from top to bottom, chances are the grater will become clogged. You can prevent this by holding the ginger side against the grater's teeth.
If the grater becomes clogged, rinse it under warm running water and scrub with a sponge to remove any residue
Step 3. Scrape the ginger into the grater hole
Rub the ginger against the metal teeth of the grater back and forth. Press it evenly with your fingers so that the ginger is evenly grated.
Use a piece of ginger that is large enough so that you don't accidentally cut your hand on the grater's teeth. It takes 35 grams of raw ginger to get 1 tsp. (15 grams) grated ginger
Method 3 of 3: Grate with a Fork
Step 1. Lay the fork on the cutting board
Place the metal fork on the cutting board with the teeth facing up. Hold the handle of the fork with your non-dominant hand so it doesn't move.
Use a fork with small teeth for smaller ginger
Step 2. Rub the peeled ginger along the serrations of the fork
Hold the ginger with your dominant hand. Press the ginger continuously and evenly as you swipe it along the edge of the fork. You will see strands of grated ginger falling from the grated cob.
Step 3. Pull the ginger in all directions
This step helps you grate the interior fibers of the ginger and free up most of the usable flesh. Continue grating the teeth of the fork until you get the required amount of ginger.
Tips
- You can store grated and whole ginger in the freezer for up to 3 months.
- The center of the ginger root is said to have the strongest flavor. However, this part is also the most difficult to grate. Be prepared to grate harder to reach the center of the ginger.
Warning
- Do not eat more than 4 grams of ginger per day.
- If you are currently on blood-thinning medication, you should only eat ginger under the supervision of a doctor or licensed medical professional.
