These easy steps show you how to peel ginger without wasting a lot of the flavorful root.
A couple of weeks ago, I posted a tutorial called How to: Turn on a Gas Grill and have been thrilled by how many people have written to tell me that they worked up the nerve to fire up the grill on their own. There’s no stopping you now! Now it’s time to move back to something a little less daunting – peeling ginger. Of course, you could use a paring knife or a vegetable peeler, but these methods do not allow you to get into the crevices and will lead to a lot of waste. Believe, there is a much easier way.
When shopping for ginger, look for roots with smooth skin. If you do not cook with ginger often and are concerned about the ginger going bad before you have a chance to use it all, cut the ginger into smaller pieces and freeze it before peeling. Wrap each piece in plastic wrap and place all of them in a resealable plastic bag. The ginger can be frozen for several months.
How to do it:
Cut off a piece of the ginger from the larger ginger root.
Using the inside of a small spoon, scrape the skin off the ginger, working into the crevices as necessary.
Now the ginger is peeled, the waste is minimal and the ginger is ready to be sliced, chopped or grated. That’s it!
Recipes using fresh ginger:
Cookin’ Canuck’s Grilled Tri-Tip Steak Molasses Chili Marinade
Cookin’ Canuck’s Spicy Stir-Fry Bok Choy with Ginger & Soy Sauce
Food for my Family’s Homemade Ginger Ale
Pinch My Salt’s Chickpea, Ginger & Coriander Soup
For the Love of Cooking’s Garlic-Ginger Chicken
KalynsKitchen says
Jun 25, 2011 at 9:03 amJust curious about whether you’ve ever tried grating ginger and then freezing it? I find the frozen ginger hard to grate or slice without releasing a lot of water.
Dara (Cookin' Canuck) says
Jun 25, 2011 at 2:55 pmKalyn, I have never grated before freezing. However, I have peeled, frozen and then grated with a rasp, which works really well. It gives you light, feathery ginger which blends really nicely into marinades and dressings.
Branlaadee says
Jun 25, 2011 at 9:24 amThanks for the tip! I hate using fresh ginger because I always try to peal it with my veggie pealer and it doesnt work! I’ll have to try this next time.
Dara (Cookin' Canuck) says
Jun 25, 2011 at 2:55 pmI just used a knife for the longest time, but find the spoon method much easier. I hope it works for you!
Maris (In Good Taste) says
Jun 25, 2011 at 5:20 pmGreat tips on peeling ginger. something which I have not yet done!
claudia lamascolo/aka pegasuslegend says
Jun 25, 2011 at 6:01 pmI cant believe this is another one of those spices I havent tried raw. I will have to book mark this one, would have never had a clue on what to do with it! Thanks Dara, I am sure I will think I didnt know what I was missing once I try this!
Dara (Cookin' Canuck) says
Jun 26, 2011 at 9:19 amI love making stir-fries and using lots of Asian flavors, so we go through a ton of ginger here. I hope you give this a shot, Claudia!
Laura says
Jun 25, 2011 at 6:10 pmgreat tips! I would love to see how you peel/cut onions…I can’t do it without crying and I’ve tried some of the tips without success. Thanks!
Dara (Cookin' Canuck) says
Jun 26, 2011 at 9:21 amLaura, I have done a post on how to chop an onion. Here it is: https://www.cookincanuck.com/2011/01/how-to-chop-onion-introduction-of-new/ I have the same problem with tearing up while chopping onions & most of the tricks don’t help. I just make sure to clean off my knife regularly while chopping so that the offending fumes get washed away.
Celeste Jenkins says
Jun 25, 2011 at 7:12 pmI always use a knife but that is about to change! Thanks!
Spoon and Chopsticks says
Jun 25, 2011 at 10:05 pmVery cool! I usually don’t peel the ginger. I just wash it well and chop. But a great tip nevertheless.
http://spoon-and-chopsticks.blogspot.com/
Magic of Spice says
Jun 26, 2011 at 2:14 amGreat post..really like the spoon tip 🙂
Pretend Chef says
Jun 26, 2011 at 6:19 amI’d love to see a blog on how to create stiff or soft peaks. Sigh. I fail. EVERY. TIME. Sigh. I like that you shared this tip. I use this method. So quick and easy.
Dara (Cookin' Canuck) says
Jun 26, 2011 at 9:22 amI have done a post on making meringues, which requires whipping egg whites to stiff peaks. I hope this helps. https://www.cookincanuck.com/2011/03/how-to-make-meringue-shells/
Val says
Jun 26, 2011 at 7:21 amWhat a fantastic tip! I always feel awful of how much waste I create when peeling ginger with a knife. I’ll be sure to use the spoon method from now on. Thanks!
kelley says
Jun 26, 2011 at 7:49 amGreat tip, Dara. I’ve always used a sharp pairing knife but am curious to try the spoon. Love the “how to” series!
Maureen says
Jun 26, 2011 at 8:03 amwow, I have always gone the wasteful route – no more! Ginger grows here really well and it’s absolutely beautiful from the farmers markets. I’ve grown to love it in lots of different ways.
Thanks!
Drick says
Jun 26, 2011 at 8:05 amthanks Dara, I always waste so much by cutting away the skin with a paring knife…
Bijouxs says
Jun 26, 2011 at 9:22 amGinger made simple! Thank you Dara.
MaryAnn says
Jun 26, 2011 at 9:26 amGinger, this spice so wonderful to use, but a bit of pain to clean and oh the waste is so true. Great tip for getting the most out of it. Thanks!!
Katrina @ In Katrina's Kitchen says
Jun 26, 2011 at 9:32 amI just love these how-to series of yours!! 🙂 ♥- Katrina
Roxana GreenGirl says
Jun 26, 2011 at 10:06 amI used to peel the ginger using a veggie peeler and took forever, then I used a small knife. This method seems like a time saver. Thanks for sharing Dara
shelly (cookies and cups) says
Jun 26, 2011 at 11:05 amawesome tips!!
Nancy@acommunaltable says
Jun 26, 2011 at 12:41 pmI love this “how to” series!!! This is how I learned to peel ginger – definitely easier IMO! My mom stored extra peeled ginger in a jar covered with sherry in the refrigerator – when the ginger was gone, she would use the sherry in marinades and stir fry sauces – so good!!
Dara (Cookin' Canuck) says
Jun 26, 2011 at 12:54 pmNancy, that is a fantastic idea! I’m definitely going to use that one.
sippitysup says
Jun 26, 2011 at 3:50 pmneat trick GREG
MikeVFMK says
Jun 26, 2011 at 8:49 pmDara, I love all your how-to tips! This one for peel is another classic which I had forgot about. Thank you!
marla says
Jun 26, 2011 at 8:57 pmDara, again you offer us such a wonderful how to post. There is nothing like fresh ginger, but admittedly the peeling thing has always baffled me. Can’t wait for our vegetarian week of Get Grillin’!
Katrina says
Jun 26, 2011 at 10:56 pmThanks for the tips! I didn’t know this one.
Georgia Pellegrini says
Jun 26, 2011 at 11:24 pmGreat tutorial! It’s how we used to do it in my professional kitchen days… much less waste!
Amanda N - Wine and a Spoon says
Jun 27, 2011 at 9:34 amHuh. I always use a peeler and waste so much of the good stuff. Definitely doing this the next time around. Didn’t know you could freeze it either.
Laurie says
Jun 27, 2011 at 6:18 pmI always use my ginger grated (with a microplane). I wash and dry the “knob” then freeze. When I use it I grate it peel and all. I mostly use it in dressings and have never noticed a fleck of peel.
Sandra says
Jun 28, 2011 at 6:44 pmThank you! I’ve been making green drinks for my clients and use lots of ginger, this helps big time. Now I also know how to store the leftover ginger. Perfect timing.
Aggie says
Jun 29, 2011 at 4:46 pma spoon! why didn’t I think of that. I have always hated peeling ginger and wasted so much while peeling with my paring knife.
Mandy says
Jun 19, 2014 at 6:08 pmAm I the only one that thinks that ginger looks rather obscene?
Dara says
Jun 20, 2014 at 8:20 amI will never look at that picture the same way again! Completely unintentional, I assure you.