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This was soooo EASY! Wow…I could not believe how this worked! I will definitely eat more ginger now…THANK YOU!
Very clear. Very helpful! Thx
Wonderful ideas and much help in all of the comments above.
I agree with Jose a potato peeler works perfectly. I also grate a whole lot of ginger in advance and freeze in plastic wrap in small quantities. Then use as needed, doesn’t loose its flavor.
What is considered a 1/2 knob of ginger ? How do you use this in a drink ?
How long will ginger last in the freezer??? Thanks.
I’d like to add some ginger to my smoothies. What is the best way using a vitamix. Would I still need to grate it before going in vitamix?
Hi Diane, you might chop it to make it easier for the Vitamix to deal with it. I don’t know. Try it once and see how it works!
help I put to much grated ginger root in my lo mein what can I do so it does not have such a strong flavor?
Grated ginger + chopped spring onions (50:50) + salt. Then pour over red hot peanut oil and mix for a fantastic sauce.
once it’s grated with a microplane, how do you measure the fine snowy results – loosely, or packed down?
NOOO! i disagree! a recipe i used needed two tbsp of ginger…i grated it and packed it into the measure…
i swear to god, the entire dish was RUINED! do not pack the grated results into the measure as per recipe…it will be far too much! reading through other sites, either half the recipe or use raw ginger as the measure, then grate it
soak the ginger for about ten minutes, removing the skin is way easier.
I need to grate 1/4 cup of fresh ginger for a Gingerbread Cake that my husband loves. I’ve only made it once and grating the ginger was an ordeal. I like the idea of using the mini Cuisinart and I may try that next time. Maybe I need to look for a grinder. Amazon, perhaps?
Rather than worrying much about scraps, I use the trimmings in tea/stock where the fibre doesn’t matter. In that, nothing is wasted.
I buy several “straighter” pieces at my local Asian store, peel them and cut them into 1 inch pieces with some occasional smaller pieces for small amounts. Then I use my vacuum sealer to seal about 10-15 pieces per bag (flattened out). When I’m ready to use some, I grab a bag and get out only what I need and place in my mini food processor.
It makes a heck of a noise but in about 15 seconds I have powdery consistency ginger which works very well for any stir-fry recipe and/or most recipes that call for minced/diced or shredded ginger.
I do the exact same thing for garlic. My local asian store sells it in bulk, already peeled, packaged. It’s very convenient and ready to go when I need it.
Just an FYI: Grating ginger while frozen is a great idea just remember that frozen ginger (or anything else) will reduce the life of your grater. I used to grate or shred frozen butter into my biscuit dough but found that while it worked very well in the biscuits it was hard on my grater. Love your hints and advice!
Thanks for the advice Jeff!
Could someone tell me how to make ginger in juice form and how to preserve it without any artificial preservatives. By the way, ginger juice taken with a tsp of honey and 1/2 tsp lime juice is very good for flatulence, and digestive problems
Goog Idea,I usually use a knife the same way you do with a spoon.