No ImageHow to Peel, Chop, and Grate Ginger

Did you make it? Rate it!

  1. Sharon

    This was soooo EASY! Wow…I could not believe how this worked! I will definitely eat more ginger now…THANK YOU!


  2. Noralyn

    Very clear. Very helpful! Thx

  3. Mary Anne Templin

    Wonderful ideas and much help in all of the comments above.

  4. Eileen

    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.

  5. Julie

    What is considered a 1/2 knob of ginger ? How do you use this in a drink ?

  6. Angel

    How long will ginger last in the freezer??? Thanks.

  7. Diane Winstead

    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?

    • Elise Bauer

      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!

  8. Theresa Bright

    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?

  9. RIchard Hustwit

    Grated ginger + chopped spring onions (50:50) + salt. Then pour over red hot peanut oil and mix for a fantastic sauce.

  10. mary rogers

    once it’s grated with a microplane, how do you measure the fine snowy results – loosely, or packed down?

    • Elise Bauer

      Packed down

      • James Hunt

        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

  11. josephine

    soak the ginger for about ten minutes, removing the skin is way easier.

  12. Trish Gregory

    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?

  13. Steven

    Rather than worrying much about scraps, I use the trimmings in tea/stock where the fibre doesn’t matter. In that, nothing is wasted.

  14. mark filip

    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.

  15. Jeff

    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!

  16. eveline shanthini


    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

  17. [email protected]

    Goog Idea,I usually use a knife the same way you do with a spoon.

View More