How to Peel Ginger With a Spoon
Removing the peel from a knob is ginger is so safe and easy — and then you can explore dozens of recipes (drinks, salsas, marinades, stir-fries!) for using fresh ginger.
Yield: 6 servings
Cost: 5
Equipment
- Spoon
Materials
- 1 piece fresh ginger root
Instructions
- Scrape over the fresh ginger root with the edge of a teaspoon, with the convex side of the spoon towards you, pulling towards you.
- Use the edge of the spoon to scrape up and over all of the little knobs. In no time, you’ll have peeled ginger ready for chopping, slicing, or mincing.
Video
Notes
If the ginger is going to be added to something you are eating and the ginger is on the larger, more mature side, then you should peel it. Also, cut off any woody bumps that may not feel as fresh and juicy. If the ginger is being used to add flavor to a drink or marinade and then is going to be strained out, you can skip the peeling unless the skin looks very thick or rugged.
If the ginger is small and very young, with a super thin skin, then you don’t have to peel it.
Storage
You can keep ginger in the refrigerator for up to 2 weeks before using it. Cut off any shriveled or wrinkled parts before using. You can also freeze ginger in an airtight zipper-top bag with all of the air pressed out. It is easy to grate in the frozen state; no need to defrost. You can peel it before or after freezing.
Peeled ginger will keep well when wrapped in plastic in the fridge for up to 1 week. Minced ginger will keep tightly sealed in the fridge for up to 5 days.