Tips for Grating Ginger

By Cook's Illustrated Published November 2017

Grating ginger can be challenging and messy. Here are some tips to improve your grating game.

Even with a sharp rasp-style grater, grating large amounts of fresh ginger can be a chore. Here are some tips to help improve your grating game.

Start with a large piece of peeled ginger. Because some waste is inevitable, it takes a 1 1/4-ounce piece to produce 1 tablespoon of grated ginger.

The fibers in a piece of ginger run from the top of the root to the bottom. Positioning the cut end of a piece of ginger perpendicular to the grater’s surface so that the fibers meet the teeth of the grater straight on will result in clogged teeth. Instead, hold the ginger so that the fibers run perpendicularly across the teeth.

If the teeth do clog, rinse the grater under warm running water and pass a moist sponge along the grating surface from the bottom toward the handle to avoid tearing the sponge.

Tip: There’s a lot of flavor in the ginger’s juice. Be sure to scrape it up with a bench scraper and include it in your measurement.