How to chop ginger?

How to Cut Ginger

Wondering how to cut ginger? Here’s a step by step guide and video that shows you how to peel and cut ginger root (how to mince ginger).

Video: How to cut ginger

Are you wondering how to cut ginger but not sure the best way? Using ginger root in a recipe can be daunting if you don’t know how to cut it. Alex and I have a few tricks that we use all the time, like when we make our best teriyaki vegetable stir fry or quinoa fried rice. Using this method really changed the game for us, and we hope it will for you too! Here’s our step by step guide for how to cut ginger root (how to mince ginger), including a video of me peeling and cutting ginger in our kitchen.

Related: 20 Knife Skills Videos: How to Cut Everything!

How to cut ginger step by step

Step 1

Peel the ginger root using the edge of a spoon.

Step 2

Use a grater or microplane to grate the ginger.

Step 3a

Or if you don’t have a grater, use a large chef’s knife to slice thin slices in one direction…

Step 3b

…then chop in the other direction until the ginger is minced into small pieces. You may want to hold the top of your knife with your non-cutting hand and continue working over the ginger until the pieces are small enough.

And there you have it: how to cut ginger in 3 easy steps!

Let us know if you try our method for how to cut ginger root and tell us how it goes in the comments below.

Best chef knife & cutting boards

Alex and I are often asked about the best kitchen tools. And every time we answer, “A good sharp chef’s knife!” A good knife can drastically improve your time in the kitchen, and lasts for years (we’ve had our chef knives for 10 plus years). Here are some of the knives we recommend, as well as cutting boards and the best knife sharpener. These recommendations are perfect for outfitting your own kitchen, or great gifts for a wedding registry or someone who loves to cook!

Video: Knife Skills, Gear, & How to Hold a Knife!

  • 7″ Chef’s Knife — our best knife recommendation; the one used in the video!
  • 10″ Chef’s Knife — our favorite large knife
  • 8″ Chef’s Knife — our favorite affordable knife
  • Paring Knife
  • Serrated Knife / Bread Knife
  • Non-Slip Wood Cutting Board (used in the video!) or Non-Slip Bamboo Cutting Board
  • Non-Slip Plastic Cutting Board
  • Knife Sharpener
  • Drawer Knife Organizer — this is how we store our knives, and it’s even slicker than a knife block

Looking for ginger recipes?

Now that you know how to cut ginger, here are some of our favorite recipes using fresh ginger root for you to try:

  • Ginger Lime Hummus
  • Best Stir Fry Vegetables with Teriyaki
  • Veggie Packed Quinoa Fried Rice
  • Tropical Mango Quinoa Bowl
  • Vegan Banh Mi Sandwich
  • Farro & Brussels Sprouts Soup
  • Three Onion Homemade Fried Rice Recipe
  • Easy Dal Makhani
  • Easy Vegetable Fried Rice
  • Simple Vegetarian Ramen
  • Cauliflower Fried Rice
  • Strawberry Rhubarb Hazelnut Muffins
  • Honey Almond Rhubarb Crumble
  • Red Lentil Curry with Rice (Mesir Wat)
  • 53 Ginger Recipes That Are Just the Right Amount of Spicy


Wondering how to cut ginger? Here’s a step by step guide and video that shows you how to peel and cut ginger root (how to mince ginger).

Scale 1x2x3x


  • 1-inch nub ginger root


  1. Peel the ginger root using the edge of a spoon.
  2. Use a grater or microplane to grate the ginger. OR
  3. If you don’t have a grater, use a large chef’s knife to slice thin slices in one direction, then chop in the other direction until the ginger is minced into small pieces. You may want to hold the top of your knife with your non-cutting hand and continue working over the ginger until the pieces are small enough.
  • Category: Knife Skills
  • Method: Cutting
  • Cuisine: N/A

Keywords: How to cut ginger, How to cut ginger root, How to mince ginger

Subscribe for free weekly recipes & more!

About the Authors

Sonja Overhiser

Cookbook Author and writer

Sonja Overhiser is author of Pretty Simple Cooking, named one of the best healthy cookbooks of 2018. She’s host of the food podcast Small Bites and founder of the food blog A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Sonja seeks to inspire adventurous eating to make the world a better place one bite at a time.

Alex Overhiser

Cookbook Author and photographer

Alex Overhiser is an acclaimed food photographer and author based in Indianapolis. He’s host of the food podcast Small Bites and founder of the recipe website A Couple Cooks. Featured from the TODAY Show to Bon Appetit, Alex is author of Pretty Simple Cooking, named one of the best vegetarian cookbooks by Epicurious.

1. Ginger is a large knobbly root and has a hot, spicy flavour most commonly used in Asian cooking. Look for ginger that is smooth and firm and avoid any that feels shrivelled or soft.

2. The most efficient way to remove the skin is using a teaspoon. Hold root with one hand on a chopping board and use edge of spoon to scrape away papery skin. The spoon makes it easier to work around all knobbly bits and removes just skin without wasting flesh.

3. The easiest way to cut ginger is to slice ginger lengthways into long flat pieces. Lay pieces flat on board on top of each other and slice lengthways again into long matchsticks. Pile pieces up and slice widthways across ginger into fine chunks.

4. For extra fine ginger, for use in marinades or pastes, grate it on a fine grater. Rub ginger on grater using a firm pressure. You might need to stop every now and then to scrape away fibres that build up and clog grater.

Use your skills to make these triple-tested recipes:
Ginger fudge recipe
Beetroot and ginger brownie recipe
15 of the best biscuit recipes

Oak chopping board, Lakeland. Loft 24-piece dinner set, ProChef’s knife, Twin Pure Steel multi grater, Zwilling J.A. Henckels. Glass ramekin, chef’s own.

Peel and Grate Ginger Like a Pro With This Ridiculously Easy Hack

Raw ginger root can be intimidating to the uninitiated. How do you peel ginger without losing any of the fragrant flesh? We figured out the easiest way to get around all those nooks and crannies and the answer is right in your silverware drawer.

No peeler, no knife, no fancy piece of equipment will peel ginger better, faster, and easier than a regular old spoon. I like to use a teaspoon—not the one I use for measuring but the one I choose for eating yogurt or ice cream. Avoid a soup spoon. Generally speaking a soup spoon’s bowl is too big to effectively get around all those nubbins and knobs. Here’s how to do it:

Hold the ginger in your non-dominant hand. Choke up on the neck of the spoon so your dominant hand is close to the bowl. I like to bend my pointer finger and rest that on the back of the bowl for better control. You can also apply more or less pressure as needed in this position. Use the edge of the spoon to scrape away the skin and reveal the yellow juicy flesh underneath. Discard the skin and slice, mince, or grate as desired.

When it comes to grating you have a couple of options. You can use a fork (see that snappy video above), a ginger grater (but I find these difficult to clean), or—my personal preference—a microplane. Microplanes are lightweight, store easily alongside other long handles items like wooden spoons or tongs, and are great (ha!) for grating more than just ginger: use it to shower Parmesan over pasta, lemon zest into muffin or cake batter, or a little nutmeg over your eggnog. Hot tip* Grated ginger also freezes well: freeze it in ice cube trays and grab a cube whenever you want to add a fresh and spicy kick. Try it in this Coconut-Kale smoothie, a Ginger-Lime Soda, or in place of the ground ginger in these chewy Molasses-Ginger cookies.

Follow These Steps

  1. Use the side of a teaspoon to scrape skin from ginger root. Use the rounded tip to get into tough places.
  2. Place a fork against a cutting board with tines facing up.
  3. Rub the peeled ginger across the tines.
  4. Repeat until you have desired amount of grated ginger.

How to Cut and Peel Ginger

Ginger is a great flavouring and appears in a wide range of cuisines. Its distinctive taste works as an addition in savoury dishes such as stir fries and curries as well as cakes and sweets.

Fresh ginger is a root that is all gnarled and knobbly and covered in a thin skin.

At the supermarket, avoid ginger that looks wrinkled, discolored, or moldy. (Some stores leave ginger in the bins until it’s completely shrivelled. Don’t buy it like this.)

Look for ginger with a thin skin that’s smooth, unblemished, and almost translucent.

If you break off a knob, the texture should be firm, crisp, and not overly fibrous (making it easier to slice). It should have a fresh, spicy fragrance.

Keep in mind that, like many spices, ginger’s flavor fades as it cooks. So for more gingery oomph, add some or all of the ginger at the end of cooking. Ginger can have a very sharp peppery flavor. Biting down on a big chunk could bring tears to your eyes!

To remove the skin from fresh mature ginger, peel with a paring knife.

Or it can be peeled with a vegetable peeler

There are a variety of ways to cut ginger.

Grated Ginger

Sliced Ginger

Minced Ginger

Matchstick strips (julienne) ginger

Storing Ginger

Wrap any uncut ginger tightly in plastic wrap and it should keep about 3 weeks. You can also freeze ginger for up to 6 months.

If you are new to startcooking, or are a regular visitor here, please consider subscribing for free.


  • 2
  • 45

I wanted to share with you how to cut ginger root. I was first introduced to fresh ginger root in college. My dear friend Ganzey who was from Tibet would cook for us traditional Indian food and since I had an apartment off campus I would often volunteer to host. I learned how to cook some amazing dishes and one of the key ingredients was fresh ginger root.

Here are some tips he shared with on how to select and cut ginger root.

1. When selecting a piece of fresh ginger root choose a piece that is firm and smooth to the touch and does not have any soft spots or mold present. Fresh ginger root should have a fresh and almost spicy aroma.

2. Peel off the skin on the amount of ginger that is needed. To remove the thin outer skin and expose the yellow ginger inside, hold the piece of ginger in one hand and use a metal teaspoon or small paring knife to remove the skin. Once the skin is removed you will see the yellow fleshly ginger root.

3. Cut the ginger root.

4. Wrap the remaining unpeeled fresh ginger root in plastic wrap or place in a Ziploc bag and store it in the refrigerator for up to 3 weeks.

I personally use fresh ginger root in my green smoothies every day. If you have seen this at the store and had no idea what it is this is a tip that will help you!

Green Smoothie Recipes:

Basic Green Smoothie Recipe

Advanced Green Smoothie Recipe

Cucumber Mango Green Smoothie

Raspberry Pear Green Smoothie

Apple Pie Green Smoothie

How to make green smoothies

Other posts you may be interested in:

  • Green Coffee Seed for Weight Loss
  • How Local Honey Can Help With Allergies
  • Four Yoga Poses to Reduce Stress, Anxiety and Depression
  • Paleo Diet and Cross Fit

Melissa is a soccer mom who has been married to her best friend for 21 years. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.


  • 2
  • 45

This wonderful ingredient can appear finicky, but there are some clever tricks that make it easier to use.

I cook a lot of Indian food, which means that several times a week, I wage battle with a chunk of fresh ginger root. It’s my least favorite moment of cooking, as I struggle to trim the gnarly, knobby root with a paring knife and then finely chop its hairy, fibrous center, but I persist because there is nothing quite so divine as the flavor of fresh ginger in a curry or dal.

It never occurred to me that there might be another way to handle ginger root until I stumbled across an article in Serious Eats called “How to prepare and store ginger.” My eyes widened as I read it; apparently, I’ve been wasting time and energy all along, and there are several significantly easier ways to prep ginger for use. Perhaps you know some of these techniques already, in which case your kitchen craft is further developed than mine — or you may have a revelation, as I did.

1. Ginger doesn’t have to be peeled. The skin is edible and tasteless; its only downside is adding undesirable texture to certain dishes if it’s not chopped finely enough.

2. But if you want to peel it… there are some time-tested methods. Use a vegetable peeler to get most of it off, then switch to a spoon. This is “good for scraping away any remaining skin trapped within the grooves and nooks of the knob,” says Sohla El-Waylly. I once read in Bon Appétit that a chopstick is also good for scraping the skin off ginger root, though I haven’t tried it yet. Usually I use a paring knife and cut as much of the skin off as I can, though I do lose some of the root in the process.

3. Always slice it across the grain. There are tough fibers in ginger, which means it’s important to cut thin slices across the grain to break these down. El-Waylly recommends breaking off the various lumps and bumps to make it easier to slice. Then you can mince the slices finely with a knife or pop them in a blender, which leads to the next step…

4. Make ginger puree. If you use a lot of ginger on a regular basis, this tidbit might change your life. Toss the thinly sliced, unpeeled ginger into a blender, add enough water to get it moving, and blend till smooth. This can be used immediately or frozen (more on that below).

5. Grate the fresh root, peeled or unpeeled. Grating is another great way to prep ginger quickly for cooking. Use a microplane to get a fine, mushy pulp or buy one of these cool specialized ginger graters, which TreeHugger’s editor Melissa loves using.

6. Freeze. Ginger freezes beautifully in both pureed and whole root form. As a puree, put it in a plastic bag (a reused milk bag would be good for this, Canadians), flatten, and break off a chunk for cooking as needed. It will defrost quickly. Online commenters recommend plopping little rounds of ginger puree on a baking sheet and freezing before transferring to a container, or freezing in an ice cube tray. Alternatively, put the entire root in the freezer and grate chunks as needed; there’s no need to defrost prior.

7. Store in the fridge. You can also keep ginger in the fridge for several weeks. Store in a sealed container and if there’s a cut edge, blot it dry before refrigerating.

How do you store and use fresh ginger?



Special to The Oregonian

Let’s say you’re cooking up a recipe that calls for just a few teaspoons of fresh ginger, and there’s none in the house. Seems logical to just reach for the dried stuff, right? Wrong! That would be a culinary mistake akin to replacing sugar with salt.

Unlike, say, oregano and thyme, dried ginger tastes completely different from its fresh self. Its flavor is more of a muted base note (think gingerbread), while fresh ginger tastes bright, floral, exotic and spicy all at the same time. Luckily there are several ways to store fresh ginger for the long haul, so you’ll always have some around.

Fresh ginger will keep for several weeks in a plastic bag in the fridge before it begins to dry out and lose its flavor. You’ll know it’s too far gone when it looks wizened and wrinkly. If you want to keep the ginger even longer, just toss the whole thing in the freezer. You can peel, grate or chop it without even defrosting. Although, if you’re the type of cook who likes to plan ahead, try peeling and grating the ginger first, then freeze the grated ginger in a log so you can break off just what you need.

But the freezer isn’t your only option. You can also plant the ginger in a pot of sand or sandy dirt and have your own everlasting supply of ginger. Because it’s a rhizome — sort of an underground stem that sprouts new plants — the ginger should start to grow a leafy green plant before long. Let it grow and thrive. Then, in about a year, you can start to harvest pieces of the root without harming the plant.

Another option is storing the ginger in a jar of white wine or sherry, which will act as a preservative while taking on the flavor of the ginger. You can then use the ginger-flavored wine in your stir-fries, soups and curries.

When choosing fresh ginger at the store, look for pieces that are firm, plump, heavy and smooth. Pieces that are starting to look wrinkly and dry, and that are light for their size, will have little flavor.

Fresh ginger has many bumps and nodules, so it’s easier to just scrape away its thin skin with the edge of a spoon or knife rather than trying to peel it with a vegetable peeler.

It’s also very fibrous, so grating it on a traditional grater is not only nearly impossible, but it also means you’ll likely end up with fibers all over the place.

Ceramic Japanese ginger graters are designed to essentially separate the fibers from the juicy pulp, but they’re tedious. The best grater, by far, is a rasp-style, such as the Microplane brand. It makes quick work of the ginger and keeps the fibers at bay.

If your recipe calls for fresh ginger juice, simply grate it, then gather the mound up with your fingers (for larger amounts, wrap in cheesecloth) and squeeze out the juice into a small container.

Because ginger is so fibrous, chopping and mincing it requires a trick or two. To make it manageable, cut it into thin slices (or use a vegetable peeler to shave off thin slices), then stack the slices and cut them lengthwise and crosswise.

Danielle Centoni

is a Portland-based freelance writer.

about snfd

Kim and Lauren are the mother-daughter team behind Something New For Dinner. Kim develops the recipes, shoots the photography and writes the posts and weekly emails to our subscribers. Lauren is the Internet marketing guru who developed and maintains our website, leads our marketing efforts, manages our social media and keeps us on track in general.

Together we have created a website devoted to providing flavorful, nutritious meals to share with family and friends. We believe communal meals are the cornerstone for nurturing healthy bodies, promoting communication and developing strong relationships. Who doesn’t enjoy a great meal with those you love?

We invite you to subscribe to our weekly email where we highlight our latest recipes and focus on seasonal topics, nutritious ingredients, cooking techniques and meal plans. Please let us know what you think by commenting and rating our recipes or writing in with any questions you have.

In addition to our website we work with brands to develop and photograph recipes and provide food and travel related content. Please contact us here to work with us.