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• Method 1 of 3: Grate ginger to get juice
• Tips

Ginger juice has many health benefits and can be a tasty addition to food and drink. Using a juicer is the most efficient method, but one can be expensive and you may not have one. If you don't have a juicer or blender, simply strain the grated ginger root through a piece of cheesecloth. You can also mix the ginger pieces with water and then strain the pulp. Because fresh ginger juice does not last long, you immediately use the required amount and freeze the rest for up to six months.

To step

Method 1 of 3: Grate ginger to get juice

1. Wash and dry the ginger before squeezing it. Rinse the ginger thoroughly under the cold tap. Scrub the surface with your fingertips or use a vegetable brush to remove stubborn dirt particles. After washing, pat the ginger dry with a paper towel or a clean cloth.
   • Another good method of washing ginger is to place the ginger or other vegetables in a bowl of water and a teaspoon (5 grams) of baking soda for 15 minutes.
   • How much ginger root you use depends on how much juice you need. If you only need one or two teaspoons (5-10 ml) of juice, use a two to five centimeter piece of ginger root. If you want more juice, 250-300 grams of ginger will give you about 120-200 ml of juice, depending on the method you use.
   • If the ginger root is shriveled or damaged, peel the ginger and cut away any unsightly spots. You don't have to peel fresh, undamaged ginger.
2. Wash and dry 150 grams of ginger root. Rinse the ginger under cold water and scrub any dirt off the surface. Then dry the ginger with a paper towel or a clean cloth.
   • How much ginger you use depends on how much juice you need. In this method, you mix 150 grams of ginger with water to make about 250-350 ml of juice. If you want just a little juice, mix a two to five centimeter piece of ginger root with two to three tablespoons (30-45 ml) of water.
3. Wash 250 grams of ginger root and pat it dry. Scrub the ginger with your fingertips or a vegetable brush under the cold tap. After rinsing, dry it with paper towels or a clean cloth.
   • If you use a juicer, you will get about 200 ml of concentrated ginger juice with 250 grams of ginger root.
4. If you are juicing multiple vegetables or fruits, squeeze the ginger first. If you want to add ginger to another type of juice, start by putting a three to five centimeter piece of ginger in the opening. Then squeeze out the ingredients that contain a lot of water, such as celery, spinach, pears and carrots.
   • Fruits and vegetables that contain a lot of water will flush the juicer and help get as much juice and flavor from the ginger as possible.
   • Ginger can boost almost any combination of ingredients. For example, squeeze a piece of ginger, three pears and two stalks of celery, or try it with a piece of ginger, two stalks of fennel, half a cucumber, half a green apple and a handful of mint leaves.

Tips

• Fresh ginger juice will only keep for one to two days in the refrigerator. If you have squeezed a large amount of ginger, use all the juice you need right away and freeze the rest for up to six months. Fill an ice cube tray with ginger juice to make easy individual servings.
• To make tasty ginger lemonade, mix 350 ml ginger juice with 120 ml lemon juice, 100-120 grams of sugar and 1.5 liters of water.