How to Grate Ginger

Thứ bảy - 27/04/2024 01:08

Ginger has a multitude of culinary and medicinal uses. Since ginger can be dense and fibrous, grating ginger can be a difficult task for someone who isn't prepared for the job. There are different methods for getting the ginger ready,...

Table of contents

Method 1

Method 1 of 3:

Peeling the Ginger

Ginger should feel solid and should not have any soft spots. Feel around the root with your hands and look for noticeable spots of rot.^{[1] X Research source}
Peeled ginger will darken around the edges when it starts to go bad.^{[2] X Research source}

Cut off the ends of the root with a sharp chef’s knife. Cutting a little off of each side will make it easier to hold the ginger rather than working with an irregular shape.^{[3] X Research source}
Try to only cut off a small portion from the edges so you do not waste any of the usable ginger.

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Stand the ginger on one of its ends, and use a sharp knife or vegetable peeler to remove the rest of the skin. Slice in a downward motion towards the cutting board. Remember to try and remove as little of the skin as possible.^{[4] X Research source}
Alternatively, you can use the edge of a spoon to scrape the peel off of fresh ginger. This works especially well on the rounded knobs that may be difficult to reach with a knife.^{[5] X Research source}

Peeled ginger should be stored in a freezer-safe resealable bag and keeps for 1 week.^{[6] X Research source} Frozen ginger is easier to grate since it hardens up.^{[7] X Research source}

Unpeeled ginger keeps in the freezer for up to 3 months. Allow it time to thaw before peeling it.^{[8] X Research source}

Peeled ginger can be grated as soon as it’s pulled out from the freezer.^{[9] X Research source}

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Method 2

Method 2 of 3:

Using a Grater

It doesn’t matter if it is handheld or a box grater. Avoid graters that have metal nubs or teeth because they will be inefficient and overall more time-consuming.^{[10] X Research source} These graters can be bought at many big-box or cooking specialty stores.

The fibers in ginger run from the top to the bottom of the root. If you grate from the top or the bottom, it’s likely your grater will clog. By holding the side against the grating teeth, you’re able to avoid the fibers getting caught.^{[11] X Research source}
If the teeth of the grater do clog, run it under warm water and use a sponge to rub the residue away.^{[12] X Research source}

In short back and forth motions, rub the ginger across the metal teeth. Apply even pressure with your fingers against the grater so the ginger shreds evenly.^{[13] X Research source}
Use a big enough piece of ginger so you don’t accidentally cut your hands on the grater’s teeth. It takes 1 ¼ oz (35.4 g) of raw ginger to make 1 tbsp (14.3 g) of grated ginger.^{[14] X Research source}

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Method 3

Method 3 of 3:

Grating with a Fork

Place a metal fork on your cutting board with the tines facing up.^{[15] X Research source} Hold the handle of the fork with your non-dominant hand so it does not move.
Use a fork with smaller tines for smaller pieces of ginger.

Hold the ginger with your dominant hand. Keep constant and even pressure on the ginger as you drag it across the edge of the fork. You’ll see strands of minced ginger falling from the knob you are grating.^{[16] X Research source}

This helps you work around the interior fibers and frees up the most amount of usable ginger. Continue grating the ginger on the tines of the fork until you have the amount that you need for your recipe.

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Warnings

Do not ingest more than 4 grams (0.14 oz) of ginger per day.^{[18] X Research source}

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If you are currently taking blood-thinning medications, only eat ginger under the supervision of a doctor or licensed medical professional.^{[19] X Research source}

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Things You’ll Need

Chef’s knife

Paring knife

Vegetable peeler

Rasp grater

Cutting board

Fork