Ginger has a multitude of culinary and medicinal uses. Since ginger can be dense and fibrous, grating ginger can be a difficult task for someone who isn't prepared for the job. There are different methods for getting the ginger ready, whether you use a grater or other common kitchen utensils.

Method 1
Method 1 of 3:

Peeling the Ginger

  1. Ginger should feel solid and should not have any soft spots. Feel around the root with your hands and look for noticeable spots of rot.[1]
    • Peeled ginger will darken around the edges when it starts to go bad.[2]
  2. Cut off the ends of the root with a sharp chef’s knife. Cutting a little off of each side will make it easier to hold the ginger rather than working with an irregular shape.[3]
    • Try to only cut off a small portion from the edges so you do not waste any of the usable ginger.
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  3. Stand the ginger on one of its ends, and use a sharp knife or vegetable peeler to remove the rest of the skin. Slice in a downward motion towards the cutting board. Remember to try and remove as little of the skin as possible.[4]
    • Alternatively, you can use the edge of a spoon to scrape the peel off of fresh ginger. This works especially well on the rounded knobs that may be difficult to reach with a knife.[5]
  4. Peeled ginger should be stored in a freezer-safe resealable bag and keeps for 1 week.[6] Frozen ginger is easier to grate since it hardens up.[7]
    • Unpeeled ginger keeps in the freezer for up to 3 months. Allow it time to thaw before peeling it.[8]
    • Peeled ginger can be grated as soon as it’s pulled out from the freezer.[9]
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Method 2
Method 2 of 3:

Using a Grater

  1. It doesn’t matter if it is handheld or a box grater. Avoid graters that have metal nubs or teeth because they will be inefficient and overall more time-consuming.[10] These graters can be bought at many big-box or cooking specialty stores.
  2. The fibers in ginger run from the top to the bottom of the root. If you grate from the top or the bottom, it’s likely your grater will clog. By holding the side against the grating teeth, you’re able to avoid the fibers getting caught.[11]
    • If the teeth of the grater do clog, run it under warm water and use a sponge to rub the residue away.[12]
  3. In short back and forth motions, rub the ginger across the metal teeth. Apply even pressure with your fingers against the grater so the ginger shreds evenly.[13]
    • Use a big enough piece of ginger so you don’t accidentally cut your hands on the grater’s teeth. It takes 1 ¼ oz (35.4 g) of raw ginger to make 1 tbsp (14.3 g) of grated ginger.[14]
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Method 3
Method 3 of 3:

Grating with a Fork

  1. Place a metal fork on your cutting board with the tines facing up.[15] Hold the handle of the fork with your non-dominant hand so it does not move.
    • Use a fork with smaller tines for smaller pieces of ginger.
  2. Hold the ginger with your dominant hand. Keep constant and even pressure on the ginger as you drag it across the edge of the fork. You’ll see strands of minced ginger falling from the knob you are grating.[16]
  3. This helps you work around the interior fibers and frees up the most amount of usable ginger. Continue grating the ginger on the tines of the fork until you have the amount that you need for your recipe.
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Community Q&A

  • Question
    Can I eat the grated ginger, or drink it in the tea?
    Community Answer
    Community Answer
    Yes, it is very good and healthy for you.
  • Question
    Can ginger be frozen after grating?
    Community Answer
    Community Answer
    Yes, ginger can be frozen whole, sliced or grated. I freeze my ginger whole, break off what I want to use and grate it frozen. I find grating frozen ginger is easier than unfrozen. If the ginger is young I don't even remove the papery outside of the ginger. What we get in supermarkets nowadays is usually young, the older ginger is a little darker brown skin and is much stronger than younger ginger.
  • Question
    I found my ginger root very stringy while I was grating it. Is that normal?
    Community Answer
    Community Answer
    I find it more stringy when it's less fresh. When it is more fresh, it is also more moist, hence smoother grating. Do you have to grate it? You could peel it and then mince instead.
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Warnings

  • Do not ingest more than 4 grams (0.14 oz) of ginger per day.[18]
  • If you are currently taking blood-thinning medications, only eat ginger under the supervision of a doctor or licensed medical professional.[19]
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Things You’ll Need

  • Chef’s knife
  • Paring knife
  • Vegetable peeler
  • Rasp grater
  • Cutting board
  • Fork

Expert Interview

Thanks for reading our article! If you’d like to learn more about ginger tea, check out our in-depth interview with Erica Docimo, L.Ac., Dipl. O.M..

About This Article

Erica Docimo, L.Ac., Dipl. O.M.
Co-authored by:
Licensed Acupuncturist & Herbalist
This article was co-authored by Erica Docimo, L.Ac., Dipl. O.M. and by wikiHow staff writer, Hunter Rising. Erica Docimo is a California and National Certification Commission for Acupuncture and Oriental Medicine (NCCAOM) Licensed Acupuncturist, Herbalist, and the Owner of Mind and Body Acupuncture, a holistic healthcare and lifestyle studio based in Los Angeles, California. With over 15 years of experience, she specializes in Acupuncture, Herbal Prescriptions, and Eastern and Western Nutrition. Erica holds a Masters of Chinese Medicine from The Emperor’s College with a focus on Women’s Health. She also received training at The Academy of Orthopedic Acupuncture (AOA) to become certified in pain reflex-release technique and manual nerve blocking. This article has been viewed 327,266 times.
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Co-authors: 14
Updated: October 8, 2023
Views: 327,266
Article SummaryX

To grate ginger, first use a chef’s knife to trim off any uneven ridges or stalks to square up the edges of the ginger. Hold the ginger over a cutting board and drag the round edge of a spoon over it to peel off the skin. Then, hold a grater over a bowl and repeatedly drag the ginger across it in one direction to grate it. Use the palm of your hand to grate the last bit of ginger so you don't cut your fingers. To grate ginger with a fork, hold the ginger in one hand and the fork in your other. Drag the ginger back and forth across the tines of the fork to shred pieces off. Keep going until you've grated all of the ginger. If you want to learn how to freeze your ginger before grating it, keep reading the article!

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