Ginger is a root vegetable that produces a fragrant smell and is commonly used to season Indian and Asian cuisine. Ginger can be used in tea, gingerbread coffee syrup and candy making. It smells and tastes amazing in stir fry sauces and tofu marinades, and there are many more ways to use it.
But first you need to know how to peel, chop and store fresh ginger root.
I love using it fresh in drinks like my mango ginger cocktail or cooked in stir fries like this ground beef and cabbage stir fry.
Follow this pro tutorial with each step laid out so that you can get to using it in your favorite food and drink without having to use a grinder or food processor.
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What You Will Need
- a piece of ginger root - Picking your fresh ginger is an important step. You want a piece that isn't too wrinkly or thick-skinned and you want to avoid a ginger root that has any mold on it. It should be firm with thinner skin that can easily be peeled with your nail.
- small spoon - For peeling the ginger.
- knife - For chopping. Can use a chef's knife or santoku knife.
Steps to Chop Ginger
Step #1. Clean the ginger. Clean the ginger root under running water, making sure you remove any leftover dirt.
Step #2. Peel the skin. Using a small spoon, remove the skin of the ginger. It should come off easily.
Step #3. Cut into long strips. Cut the peeled ginger root into long slices.
Step #4. Chop. Chop the slices into thin cubes (just like you would chop garlic in this tutorial). You can keep chopping for finer pieces if needed.
Step #5. Use. The chopped ginger is ready to use!
How to Use Chopped Ginger
Sweet & sour marinade.
- Marinades. You can make an easy marinade for fish, pork, chicken or other meat by mixing the chopped ginger, soy sauce, sesame oil and a pinch of honey.
- Stir Fries. It can be a great addition to a bok choy mushroom stir fry or this kimchi and tofu stir fry.
- Directly into Cooking. You can also add the chopped ginger (fresh or frozen) directly to stir fries, rice and soups.
- Baking. Try adding it to your baking, such as in cookies, muffins and breads or these gingerbread cake pops.
- Steep. Steep it in hot water for a ginger tea.
- Smoothies. Add it to your favorite smoothies like this papaya smoothie.
- Infuse. Use it to infuse water or a simple syrup. Learn how to make a simple syrup here.
Storage Tips
- Fridge Storage: If you don't plan on using your ginger immediately after cutting it, you can blot it with paper towels and then place in a sealed plastic bag. It is important to push the air out. You can store your sealed ginger for up to 1 to 2 weeks in your refrigerator. To extend that time up to a few months, you can preserve it in dry sherry or wine.
- Freezer Storage: You can also freeze your chopped ginger. To do this, place your ginger in small portions on a parchment lined baking sheet. Place the tray in the freezer and let the ginger freeze solid. After the ginger is frozen, remove the portions from the baking sheet and place in a freezer bag. To use, you can let it thaw for a few minutes or add directly to hot dishes that you're preparing. Use immediately after thawing.
Recipe FAQs
For young ginger with thin skin, it's okay to skip peeling. Peel thicker-skinned ginger before chopping, especially if you're chopping it into bigger pieces and not finely.
Ginger can be hard to cut because it has a lot of fibers that go in the same direction as the root.
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📋Recipe
How to Chop Fresh Ginger Root
Ingredients
- 1 piece ginger root
Instructions
- Clean the ginger root under running water, making sure you remove any leftover dirt.
- Using a small spoon, remove the skin of the ginger. It should come off easily.
- Cut the peeled ginger root into long slices.
- Chop the slices into small cubes. You can keep chopping for finer pieces if needed. The chopped ginger is ready to use!
Equipment
Notes
- Picking ginger: Picking your fresh ginger is an important step. You want a piece that isn't too wrinkly or thick-skinned and you want to avoid a ginger root that has any mold on it. It should be firm with thinner skin that can easily be peeled with your nail.
- Fridge Storage: If you don't plan on using your ginger immediately after cutting it, you can blot it with paper towels and then place in a sealed plastic bag. It is important to push the air out. You can store your sealed ginger for up to 1 to 2 weeks in your refrigerator. To extend that time up to a few months, you can preserve it in dry sherry or wine.
- Freezer Storage: You can also freeze your chopped ginger. To do this, place your ginger in small portions on a parchment lined baking sheet. Place the tray in the freezer and let the ginger freeze solid. After the ginger is frozen, remove the portions from the baking sheet and place in a freezer bag. To use, you can let it thaw for a few minutes or add directly to hot dishes that you're preparing. Use immediately after thawing.
Nutrition
Nutrition information on In the Kitch is provided as a courtesy and is an estimate only. It may not include toppings and/or sauces.
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