| Step | Do | Why |
|---|---|---|
| Peel | Scrape the thin skin with a spoon edge | Removes only the skin, no waste |
| Tool | Fine grater, microplane or ceramic grater | Fine juicy pulp, not big shreds |
| Direction | Grate across the fibres, not along | Avoids long stringy bits |
| Tip | Freeze first; grate over a bowl | Firmer to grate; saves the juice |
How to Grate Ginger
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Scrape the thin skin off with the edge of a spoon, then grate the ginger on a fine grater, microplane or ceramic ginger grater, working across the fibres so you get a soft pulp instead of stringy threads. Grate over a bowl to catch the flavourful juice, and freezing the knob first makes it firmer and easier to grate.