Content

• To step
• Part 1 of 4: Selecting good quality ginger
• Part 2 of 4: Peeling the ginger root
• Part 3 of 4: Preparing ginger for cooking or baking
• Part 4 of 4: Storing ginger
• Tips
• Necessities

Although ginger mainly grows in (sub) tropical climates, it is available all over the world at the supermarket or greengrocer. It is a popular ingredient in many dishes, from Asian stir-fries to invigorating tea or tasty spicy pastries. You can use the ginger root in your dish by removing the skin and then cutting or grating it into slices or pieces. Start from Step 1 below to learn more about how to prepare a fresh ginger root.

To step

Part 1 of 4: Selecting good quality ginger

1. Find good chunks of ginger. Look for large pieces of ginger that are still moist enough and feel heavy for their size. Then you have more ginger to work with.
   • Preferably choose pieces of ginger that are straight and rectangular, with as few bumps and knots as possible. They are easier to peel and prepare.
   • You can keep ginger frozen for 6 months if you don't peel it, so don't worry about buying too much.
2. Look for firm pieces of ginger with no rotten spots. The skin of the ginger root should be firm and free of blemishes, except for the rough, dry area where the ginger piece was cut. Do not use ginger that is wrinkled, too soft, or has mold on it.
3. Choose ginger that smells spicy and strong. Good quality ginger smells peppery and has a light citrus scent. When fresh, it smells pungent and spicy.

Part 2 of 4: Peeling the ginger root

1. Cut off the desired amount of ginger. If you are following a particular recipe, use the amount specified in it - usually it is stated in centimeters rather than weight.
   • Some recipes say you should take a piece the size of a thumb, which is exactly as it says there: you cut a piece of ginger that is the same length as your thumb!
   • If you're not following a specific recipe, keep in mind that you don't need too much of ginger, so start with a small piece and you can always add more if you want.
2. Using a metal spoon, gently scrape the skin off the ginger. With a spoon this can be done quickly, easily and without wasting too much ginger.
   • Hold the ginger in one hand and the spoon in the other, making strokes down the piece of ginger.
   • If you encounter small lumps, you can simply go over them with the spoon. The peel will come off, but the rest will just stay put.
3. You can also use a vegetable peeler or potato peeler. If you find it too difficult with the spoon, you can use a vegetable peeler or potato peeler.
   • This method may be faster, but the advantage of the spoon is that it leaves you with more ginger.
   • With a vegetable peeler or potato peeler you can quickly remove a thicker layer of ginger from under the skin, so only do this if you are very agile.
4. Just let the peel sit. Many dishes do not require you to peel the ginger at all, especially if you use some fresher, thin-skinned young ginger.
   • All you have to do is finely chop or grate the ginger (but you may want to remove the dry end) and continue with your recipe.
   • But if you're concerned that the ginger peel will ruin the texture of your dish, you better take it off.

Part 3 of 4: Preparing ginger for cooking or baking

1. Check your recipe if you are using it. Soup may require grated ginger, while stir-fry may contain pieces the size of a match.
   • Remember that ginger loses its flavor the longer you cook or bake it. So if you really want to take advantage of the taste and smell, it is best to add it only at the end of the cooking time. Then it stays nice and fresh.
2. Chop or grind the ginger if you want both texture and flavor. Cutting it into matches will keep the ginger crispy and firm.
   • Small pieces of finely chopped ginger give your pasta or rice dish a burst of flavor with every bite. Larger pieces fit better in soups and tea.
   • To chop the ginger, lay the carrot flat and cut thin slices the size of a coin. Stack up a few of those slices and cut them into thin matches.
   • Cut the ginger even finer by turning the matches a quarter turn and cutting them again. You are now left with small blocks. If you want, you can run your knife over the ginger one more time to get rid of all the large pieces.
3. Grate the ginger if you want to give a strong, fresh flavor to your dish. Grating ginger is a quick and easy way to get super fine or even pureed ginger, which goes wonderfully with tomato sauce or marinade.
   • To grate, rub the piece of ginger against a grater. You then get juicy grated ginger that looks and feels like a paste. You can grate it over a bowl so that you can immediately collect the juice.
   • Be careful when you get to the last piece of ginger as you can cut your fingers on the grater. You may have to use a knife to remove the pieces of ginger that are still attached to the grater.
4. Use the ginger in a variety of recipes. Ginger has such a versatile flavor that you can use it in a wide variety of dishes, from stir-fries to soups to pastries and tea. If you need new ideas, you can search Google for "ginger recipes".

Part 4 of 4: Storing ginger

1. Store ginger in the refrigerator. If you want to keep ginger in the fridge, you can wrap it in a paper towel, put it in a plastic bag and put it in the vegetable drawer. It will keep for about two weeks.
2. Keep ginger fresh in the freezer. To store ginger in the freezer, wrap it tightly in plastic wrap (you can peel it first if you want). It will then remain good for about six months. If you need the ginger, you can grate it while it is still frozen. It is then even easier to process because it is less fibrous.
3. Ready!

Tips

• Search for ginger recipes in your favorite cookbooks, or online such as AllRecipes.com, Smulweb.nl or 24kitchen.nl.
• Ginger is very good for your health - it has an anti-inflammatory effect, soothes your stomach when you are nauseous and it is good for the immune system. Drink ginger tea when you suffer from motion sickness or a cold and you will feel better soon.

Necessities

• Metal spoon
• Potato peeler
• Vegetable peeler