Today is all about how to cut ginger. And we are covering every shape and size - peel, slice, julienne, chop, mince, grate and How to Make Ginger Paste.
If you want to learn how to store ginger root the correct way to make it last longer, checkout this informative guide on How to Store Ginger. Let’s get started!
How to Clean Ginger
When shopping for ginger, make sure to purchase ginger that is firm, heavy for it’s size and the peel is smooth and shiny with no signs of wrinkles (it’s okay if the root end is a bit dry). Then, as soon as you get home from the grocery store, simply rinse the ginger under cool running water to rid of dirt and dust. Blot with a clean kitchen towel or leave to dry on your kitchen counter.
How to Store Fresh Ginger
Once dry, fresh ginger root can be stored on the kitchen counter, in the fridge or in the freezer. If planning to use the ginger within a week, I like to store it on the kitchen counter or in a cool, dark place (usually alongside my potatoes). How to Store Ginger in the Fridge or Freezer: For longer storage, here is a detailed post on How to Store Ginger.
How to Peel Ginger
I’ve found the best way to peel ginger is with the edge of a spoon. To do so, simply hold the ginger root in one hand and use the round edge of a teaspoon to scrape away the thin skin, getting in all the nooks and crannies. How to cut ginger root? Depending on the size and shape of your ginger root, it may make it easier to first break the ginger root into pieces (or cut with a chef knife) and then peel. This gives your hands a bit more leverage. Pro Tip: If you find it difficult to peel the skin with a spoon, place the ginger root in a bowl of warm water for a few minutes. This will soften the skin and make it easier to peel. As an alternative method, feel free to use a vegetable peeler. This will take off a thicker layer of skin and root, but it gets the job done faster.
Do You Have to Peel Ginger?
Although peeling ginger is not necessary, I like to do so unless the skin is thin since the outer peel alters the flavor and texture. This is my personal preference, so feel free to work with what’s best for you!
How to Cut Fresh Ginger
Ginger can be cut into many shapes and sizes to use for curries, dal, stir-fries, chutneys, desserts, tea and smoothies. Follow any one of the methods below, depending on your needs. Slice: Slice the ginger into rounds with a sharp chef’s knife, making sure to slice against the grains of the fibers. Julienne (Matchsticks): Stack two to three slices of ginger, placing them flat on the cutting board. Now cut into thin strips. Chop: Take the julienne strips of ginger, and line them up parallel to each other. Now cut them crosswise into small pieces. Mince: To take it a step further, mince the chopped ginger into small, irregular pieces by going over the ginger multiple times with your knife. It helps to hold one hand on the top of the chef’s knife and move in a semi-circular motion. Grate: Rather than use a knife, use a Microplane to grate the ginger into thin, moist pieces. Simply hold the ginger root in one hand and the grater in the other. Use gentle pressure to go back and forth against the plane of the grater.
Minced vs Grated Ginger
Although the two may be similar in size, minced ginger results in small, irregular pieces of ginger while grated ginger creates moist, tender fibers. I find they are interchangeable when a recipe calls for finely chopped, minced or grated ginger. So use whatever method is easiest for you.
How to Make Ginger Paste
Ginger paste is a method within itself that offers a wonderful way to meal prep and save yourself a step the next time you need grated ginger in your recipe. To make ginger paste: Peel and cut into cubes. Place in a blender or food processor and process until your desired consistency is reached (coarse to super-fine). Just make sure to use a large quantity of fresh ginger to ensure some of the water releases - this facilitates easier blending. Check out this Ginger Paste recipe to learn how to store it in the fridge and freezer.
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