Unlock the magic of ginger root and learn all the secrets for preparing, peeling, cutting, storing, and using ginger in all its forms: from thin coins and matchstick slices to a grated puree.
Hold Ginger: Grab a piece of fresh ginger root firmly with your non-dominant hand. And then place a metal spoon firmly in your other hand (dominant hand). (Tip: If your ginger root is knotty, you can make easy work out of peeling by breaking the single lobes off the root and peel those only.)
Scrape Off Peel: Use the tip or edge of your spoon and carefully scrape the spoon against the ginger to peel off the skin only. Work your way down and around the ginger root, peeling off and discarding only as much skin (peel) as you think you will use. (Tip: When peeling ginger, you want to remove just the skin, if possible.) (Note: Fresh ginger root last longer when stored with the peel on.)
Slicing Ginger into Rounds (Rondelle):
To Slice Ginger: Ginger is very fibrous, so you want to locate the fibers before slicing the ginger root. To locate the fibers, look at the ginger and locate the fibers which run in the direction of the root of the ginger and its lobes (vertically). Then, use a sharp knife to slice the peeled portion of the ginger root, slicing across the grain of the fibers, into rounds or coins.(Tip: Rondelle or coins of ginger are perfect for candying.)
Cutting Ginger in Matchsticks (Julienne):
To Julienne Ginger: Peel and slice ginger into rounds using the method above. Next, stack two or three rounds of fresh ginger on top of each other. Then, use your sharp knife to cut the rounds into thin matchsticks. (Tip: If your recipe calls for sticks, slivers of ginger or julienned ginger, this is the method you’ll want to use.)
Dicing and Chopping Ginger:
To Chop and Dice Ginger: Peel and slice ginger into matchsticks using the methods above. Next, working with a few matchsticks at a time, line the matchsticks up so that they are in a single parallel line. Then, use your sharp knife to cut the julienne ginger crosswise into a dice or rough chop.
Mincing Ginger:
To Mince Ginger: Peel, slice, julienne, and dice the ginger root using the methods above. Once you’ve chopped the ginger, arrange it into a small pile. Then, arrange the knife so it fits comfortably in your dominant hand and place your free hand on top of the knife. Next, rock the knife back and forth repeatedly over the pile of chopped ginger root to mince until the ginger is unrecognizable. Occasionally, use the heel of the knife to gather the ginger back into a pile for easy mincing. (Note: Mincing is to make something virtually unrecognizable, it’s a much smaller cut than a “fine dice”)
Grating Ginger:
To Grate Fresh Ginger: Peel the ginger root using the instructions above. Hold the peeled piece of ginger firmly in your non-dominant hand and the grater in the opposite hand. Press the flat end of the piece of ginger against the microplane grater and use a back-and-forth motion to grate across the grain of the fibers in the ginger. (Tip: To make super easy work out of grating ginger root, store the whole root (unpeeled) wrapped in plastic in the freezer. When you need grated ginger, peel the portion you need using the instructions above and grate the frozen ginger. Rewrap the ginger root and store it in the freezer again.)
Storing Ginger Roots
Use or Store Ginger: For the best flavor, use the prepared ginger root immediately, or within a couple hours of cutting. Store any leftover chopped ginger in an airtight container in the fridge or freezer. (See post for comprehensive storage instructions and options.)
Notes
Ginger Root: This ginger cutting tutorial works for any size, variety, and number of ginger roots.
Storage: Please see article for comprehensive storage instructions.
Kitchen Conversion: A 1-inch piece of raw ginger root with a 1-inch diameter will yield roughly 1 tablespoon of chopped, grated, or minced ginger.
Nutritional information is provided as a courtesy and the nutrition facts are an estimate based upon 1 serving. Exact information will depend upon the brands of ingredients and precise measurements used.