Ginger has multiple uses, both culinary and medicinal. Since it has a thick, fibrous texture, grating it is no easy feat unless you know how to do it right. There are several systems that allow you to achieve an excellent result and not all of them require the use of a grater.
Steps
Method 1 of 3: Peel the Ginger
Step 1. Check the ginger for soft or dry parts
It must have a solid consistency and no mushy or dried spots. Touch every part of the root and observe it carefully to see if there are any spots that indicate that it is not as fresh as it should be.
Once peeled, the ginger will darken at the ends as it starts to go bad
Step 2. Even out the sides of the root with a sharp knife
Trim the ends by cutting a small portion to make it more stable on the cutting board and easier to grip.
When trimming the root ends, try to remove as little pulp as possible to avoid waste
Step 3. Peel the ginger with a small knife or vegetable peeler
Decide which side is smoother and place it on the cutting board, then start peeling it using a small, sharp knife or common vegetable peeler. In both cases, direct the blade downwards. Again, try to remove as little pulp as possible.
If you don't want to risk cutting yourself, you can peel the root by scratching it with the tip of a spoon. This method works only in the case of fresh ginger and is particularly effective for removing the peel from rounded parts, which are difficult to reach with a knife
Step 4. Freeze the ginger to make it easier to grate
Once peeled, if you don't intend to use it right away, you can store it in the refrigerator after sealing it in a food bag. If you intend to use it soon, it is better to put it in the freezer to make it even harder and therefore easier to grate.
- If you want it to last longer, you can store it in the freezer instead of the refrigerator. In this case it will keep fresh even up to 3 months. Just before use, let it thaw before peeling.
- Already peeled ginger can be grated immediately after taking it out of the freezer.
Method 2 of 3: Grate the Ginger with the Grater
Step 1. Choose a grater with a large surface and small holes
It doesn't matter whether it is single or four-sided type. Remember that it is better to use a grater with small sharp blades rather than small teeth or spikes, which are less efficient at cutting and require more time and effort. You can buy a grater of this type, for example those of the "Microplane" line, online or in kitchen utensils stores.
Step 2. Hold the root so that the fibers are perpendicular to the grater
The ginger strands run from top to bottom along the entire root. If you try to grate it from top to bottom, it is very likely that in a short time the holes in the grater will be clogged. Instead, by turning one side of the root against the blades, you will be able to avoid this problem.
If the holes in the grater become clogged, rinse them under hot water and remove any residue with a sponge or dish brush
Step 3. Run the ginger against the grater blades
Move the root back and forth a few inches, keeping it pressed against the tool. Try to apply constant pressure so that it grates evenly.
Use a piece of ginger that is large enough to prevent your fingers from accidentally coming into contact with the blades, thus running the risk of cutting yourself. Consider that to get a tablespoon of grated ginger, which corresponds to about 15 grams, you need to use about 35 g of root
Method 3 of 3: Grate the Ginger with a Fork
Step 1. Place the fork on the cutting board
Place the back of a metal fork on the kitchen cutting board, with the tip of the prongs facing up. Hold it steady with your non-dominant hand gripping it by the handle.
If you want the ginger to be finely grated, choose a fork with thin prongs
Step 2. Rub the peeled ginger against the prongs
Grip it firmly with your dominant hand, then apply even, steady pressure as you move it back and forth against the fork tines. Small strips of pulp will begin to detach from the root.
Step 3. Move the ginger in all directions
This way you will be able to break down the fibers to release as much pulp as possible. Continue scratching the root against the fork tines until you have the desired amount of pulp.
Advice
- You can store leftover grated ginger and whole root pieces in the freezer for up to 3 months.
- The pulp in the center of the ginger root is believed to be the tastiest and most aromatic; unfortunately, however, it is also the most difficult part to grate. Be prepared to increase your efforts once you reach the root center.
Warnings
- Be careful not to take more than 4g of ginger per day.
- If you are taking blood thinning medications, you should be careful about consuming ginger, so ask your doctor for advice.
