How to Peel, Chop, and Grate Ginger

Recipe submitted by: Amy Pickett

Recipe courtesy of:

I like peeling ginger with the edge of a spoon.

What's in it


One firm, fresh piece of ginger root

How to cook it


  • Slicing and Cutting Ginger in Matchsticks (Julienne) Ginger is quite fibrous. The fibers are in the direction of the root of the ginger and its lobes. Slice the peeled area of the ginger root, across the grain of the fibers, into coins. (Use the coins to make candied ginger!) If your recipe calls for slivers of ginger or julienned ginger, stack two or three "coins" of the ginger at a time and cut them into matchsticks.
  • Chopping or Mincing Ginger If your recipe calls for chopped or minced ginger, line up the ginger matchsticks cut in the previous step and make crosswise cuts.
  • Grating Ginger The easiest way to grate ginger is to keep a knob of ginger wrapped in plastic in your freezer. When you need some grated ginger, pull it out of the freezer, scrape away the peel (if you want, it's not really necessary) of the area you want to grate, and grate the ginger with a microplane grater. Like we do when we slice ginger, grate across the grain of the fibers of the ginger.