How Best to Skin (Peel) and Cut Ginger

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I absolutely love using fresh ginger in my cooking. Not only does this root have an amazing flavor that’s hard to replicate, but it’s packed with health-supporting nutrients that we could all use more of. But for years I avoided recipes with ginger because I loathed having to prepare it.

That was before I learned the trick for peeling ginger the easy way.

Below, I’ll show you how to peel and cut ginger. This peeling hack is so easy, you won’t even need to bust out a knife. And no matter how you need your ginger prepared—sliced, diced, grated, or other—you’ll find the step-by-step instructions below.

Why Use Ginger

Fresh ginger root comes with a host of great benefits for your health. We talked to SaVanna Shoemaker, RDN, to find out more:

Expert Insight
Health Benefits of Ginger

Fresh ginger has several health benefits. Studies show that it has antioxidant, anti-inflammatory, and anti-microbial properties – making it a great food to add to your meals if you’re concerned with immune support. Ginger can also help relieve nausea, motion sickness, and vomiting in pregnancy, and it could be helpful for other gastrointestinal issues too.

Not a ginger fan, but still want the benefits? Try a ginger supplement. They are made from real ginger, but encapsulated so you don’t have to taste it.

Savanna Shoemaker RDN

The Best Way to Peel Ginger

The absolute easiest way to peel ginger doesn’t involve a knife. Instead, all you’ll need is a small spoon. 

A spoon with sharp edges (like the cheap-silverware-set kind) works best, but any type of small eating spoon will do.

The reason a spoon works so well to skin ginger is that the skin of this root is thin and soft. The rounded edges of a spoon are perfect for scraping it away without taking any of that valuable ginger flesh with it. A spoon is also able to get into the nooks and crannies created by the branches in the root for even less waste. 

In fact, a spoon wastes less ginger than a vegetable peeler.

To peel ginger using a spoon, simply:

  1. Hold the ginger firmly in one hand. For larger pieces, press one end against the counter to keep it in place.
  2. With the other hand, grasp the bowl part of the spoon between your thumb and your bent forefinger.
  3. Use the edge of the spoon to scrape the peel off using firm pressure. You can both pull and push the spoon to remove the skin.
  4. Press the tip of the spoon into the creases of the ginger to remove the skin there. If needed, break off branches to hasten the process.

TIP: Only peel as much ginger as you need for your recipe. Leave the rest unpeeled and put it back in the fridge. This will keep it from drying out so it lasts longer.

Can You Peel Ginger with a Knife?

While peeling ginger with a spoon is the easiest method, it isn’t the only option.

You can also cut ginger using a sharp knife. This method is a good choice if you are in a hurry and have more ginger than you’ll need for your recipe.

But be warned, using a knife will result in more wasted ginger. It’s impossible to only take off the skin when peeling the root this way. Using a sharp paring knife will help reduce waste but not avoid it completely.

To peel ginger using a knife:

  1. Cut all branches off your piece of ginger, saving any large branches that can be peeled and used.
  2. Cut each end off of your debranched ginger.
  3. Hold the ginger securely against your cutting board and slice away the skin on each side, rotating the piece as needed. Use a gentle carving motion to make smooth cuts with less waste.
  4. Continue until all skin has been removed.

Check out our knife skills section to learn how to prepare other veggies in the kitchen.

How to Cut Ginger – 5 Ways

Once your ginger has been peeled, it’s time to cut it to prepare it for your recipe. How you’ll want to cut your ginger depends on the dish. Reference the recipe instructions and take a look at our five step-by-step guides below.

Slice

Sliced ginger is common in bold Asian dishes, like stir fry, that have a lot of ginger flavor. It’s also a good way to prepare ginger that will be processed in a blender

  1. Lay your ginger on the cutting board so the fibers of the root run perpendicular to your knife. Use a sharp chef’s knife for the best results.
  2. If there are branches or eyes left on the ginger, cut them off and slice them separately.
  3. Cut the end off of each piece of ginger you work with to create a smooth starting surface. 
  4. Grip the piece against the cutting board and slice it into coins of your desired thickness. Be mindful of your fingers.

Julienne

Julienned ginger is common in dishes where ginger is featured as a vegetable (as well as a flavor enhancer) alongside matchstick carrots, sliced cabbage, and other finely cut veggies.

  1. Place your ginger on the cutting board with the knife perpendicular to the grain of the fibers.
  2. If there are branches or eyes left on the ginger, cut them off and slice them separately.
  3. Cut the end off of each piece of ginger you work with to create a smooth starting surface.
  4. Grip the piece against the cutting board and cut it into slices. One-quarter to one-eighth inch thick works best for most applications.
  5. Next, stack the slices flat side down, three or four high.
  6. Using a downward knife motion, slice through the pieces to create slivers of your desired thickness. 
  7. Repeat as needed.

Chop

Chopped ginger is great when the recipe calls for bold ginger flavor but when the tough texture of larger pieces wouldn’t work well.

  1. Place your ginger on the cutting board so the fibers in it are running perpendicular to your knife.
  2. If there are branches or eyes left on the ginger, cut them off and slice them separately.
  3. Cut the end off of each piece of ginger you work with to create a smooth starting surface.
  4. Grip the piece against the cutting board and cut it into slices.
  5. Next, stack the slices flat side down three or four high.
  6. Using a downward knife motion, slice through the pieces to create slivers.
  7. Then turn the knife perpendicular to the slivers and cut again to create small cubes.
  8. Repeat as needed.

Mince

Mincing ginger is the best way to prepare it for sauces, marinades, and other recipes that benefit from lots of ginger flavor but that require a smoother finish.

  1. Place your ginger on the cutting board so the fibers in it are running perpendicular to your knife.
  2. If there are branches or eyes left on the ginger, cut them off and slice them separately.
  3. Cut the end off of each piece of ginger you work with to create a smooth starting surface.
  4. Grip the piece against the cutting board and cut it into slices.
  5. Next, stack the slices flat side down three or four high.
  6. Using a downward knife motion, slice through the pieces to create slivers.
  7. Then turn the knife perpendicular to the slivers and cut again to create small squares.
  8. Turn your knife diagonal to the last cut and slice again.
  9. Turn your knife to the opposite diagonal and slice again. Repeat your diagonal cuts until the ginger is minced to your desired size.
  10. Repeat with all slices.

Alternatively, you could use the large grating holes of a grater to create thin strips of ginger. Take these thin strips and chop them into smaller pieces.

Grate

Grated ginger is the most common form used in recipes. When prepared this way, ginger acts as a spice rather than a vegetable.

  1. Grip one end of your peeled ginger root (no need to cut off branches).
  2. Run the other end down the sharp edge of the fine holes of your grater or microplane. 
  3. Tap the grater after each run to dislodge the ginger onto your cutting board.
  4. Repeat until you have your desired amount of grated ginger.

FAQ

Do you need to wash ginger root?

It’s always a good idea to wash ginger before you use it. To do so, simply spritz the root with a mixture of ¼ cup vinegar and 1 cup water. Use your fingers or a produce scrubber to work the wash into the creases under the knobs to get to any hidden dirt, then rinse with cold water.

Do you have to peel ginger?

If you are cooking ginger, there really is no need to peel it. The skin is very thin and softens to the same texture as the flesh when cooked. To reduce your prep time, simply wash the root and cut off any hard ends, then slice, julienne, or chop with the skin intact. 

How to store leftover ginger

Ginger that still has the skin intact can be stored in the crisper in your refrigerator just as you would newly purchased fresh ginger. Cut ginger should be placed in an airtight container in the fridge and used within a few weeks. 

For longer storage, place the pieces in an airtight bag and put them in the freezer. Grated ginger can be pressed into ice-cube trays and frozen into convenient serving sizes. 

Put Your Ginger to Use

Have some leftover ginger you need to put to use? Here are some of our favorite recipes that use ginger as one of the main ingredients to help inspire you.

Fresh ginger prepared in various ways: chopped, sliced, and minced.

How to Peel and Cut Ginger

Peeling ginger can be a pain. But only if you don't know this simple hack. Follow our how-to below to peel and cut ginger for any meal.
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Print Rate it Now Pin Recipe
Course: Appetizer, Condiments & Sauces, Dinner, lunch
Cuisine: American, Chinese, Indian, Vegan, Vegetarian
Diet: Gluten Free, Low Calorie, Low Fat, Vegan
Prep Time: 1 minute
Cook Time: 5 minutes
Total Time: 6 minutes
Author: Sara Seitz

Ingredients

Instructions

  • Hold the ginger firmly in one hand. For larger pieces, press one end against the counter to keep it in place.
  • With the other hand, grasp the bowl part of the spoon between your thumb and your bent forefinger.
  • Use the edge of the spoon to scrape the peel off using firm pressure. You can both pull and push the spoon to remove the skin.
  • Press the tip of the spoon into the creases of the ginger to remove the skin there. If needed, break off branches to hasten the process.
  • Once all the skin is removed, slice, julienne, chop, mince, or grate your peeled ginger as needed.

Recommended Tools & Products

1 Spoon
1 Sharp knife
Cutting Board
1 Cutting Board
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