Chopping Ginger Article - Allrecipes.com
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How to Chop Ginger

Step-by-step instructions for perfectly chopped ginger.

One important reason why you should chop ginger manually rather than with a food processor is you maintain tighter control over the size and consistency of the final ginger product. Another reason is the blades in food processors are rarely sharp enough to properly cut through the hard fibers that run through mature ginger.

1. Peel the skin off of the amount of ginger you would like to use. You can peel ginger with a vegetable peeler, by slicing the skin off with a knife or with a spoon.

    2. Using a standard, sharp kitchen knife slice the ginger very thin. The thinner the slices, the smaller the final dice will be. Try to be as consistent in the thickness of the slices as possible.

      3. Stack the slices on top of each other like a deck of cards.

        4. Slice very thin strips out of the stack. Again, the thinner the slices, the smaller the dice will ultimately be. Having ginger that is chopped properly and is consistent in size increases the likelihood that the ginger will not burn in dishes like stir fry. In addition, the ginger will distribute more evenly throughout your cooked dishes.

          5. Turn the new stack of thinly cut strips of ginger and cut down one last time, making the slices as close together as the first two slices. At this point, you should have perfect small dice of ginger. If for some reason the dice do not seem small enough, try taking another pass over the ginger, and chop until it is as small you desire.

          Comments
          Pat D 
          Jul. 13, 2009 4:55 pm
          Try keeping the knob of fresh ginger in the freezer, wrapped in tin foil. Simply grate the ginger when adding to your recipe. No need to peel. Compliments of Michael Smith, Chef at Home
           
          Amaal Tawfiek 
          Nov. 12, 2009 3:32 am
          Very helpful and very enjoyable! Thank you ! God bless All of you PS I read some of your recipes as if I am tastimg it! How tasty !
           
          snowalf 
          Feb. 18, 2010 4:26 pm
          Making ginger tea for the first time and this comment was helpful. Thank you.
           
          Avocat 
          Jul. 3, 2010 10:22 pm
          I have a suggestion for chopping ginger. When I minced some ginger on a little wooden cutting board, there was a substantial pool of ginger juice on the board. A few minutes later, it apparently had been absorbed into the wood. It made me sad to lose all that delicious flavor which would have really enhanced the ginger cake I was making. So I would recommend using a nonporous cutting surface to chop ginger on.
           
          dakota rose 
          Jan. 5, 2011 9:52 pm
          Has anyone done pickled ginger with vinegar and sugar? Any recipe?
           
          bhinson 
          Apr. 22, 2011 3:34 am
          @dakota rose: there is a recipe for Japanese pickled ginger, called gari, on this site.
           
          ladygeek 
          Nov. 1, 2011 2:30 pm
          I store fresh ginger root in a small container with sherry wine in it so the sherry covers all of the ginger root. It's easier to dice that way as well. It stays good for a very long time and I never run out of ginger when it's stored this way.
           
          gingerlover4ever 
          Mar. 8, 2012 9:56 am
          I LOVE ginger! If anyone is interested this is a great site I found with recipes to make dishes and drinks! Domainedecanton.com Enjoy =)
           
           
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