Clean: Run the ginger under a tap and rub it well till it is cleaned. Then pat it dry with a kitchen towel or leave the cleaned ginger on the kitchen counter to dry.
Peel: Use the back of a spoon to remove the skin. In case you find it difficult, soak the piece of ginger in warm water for a few minutes to soften the skin.If you are in a hurry, use the peeler to remove the skin.
Slice: Use a sharp knife to slice the ginger in rounds using a chef's knife. Slice the ginger across the grains of the fibers.
Julienne: Stack 2-3 rounds you cut above and cut into thin lengthwise sticks.
Chop: Line up the ginger sticks you cut above, and chop them into small pieces.
Mince: Finely chop the ginger pieces using a chef's knife. You can move the knife right to left and vice versa to mince the ginger.
Grate: Hold one end of the ginger and move it downwards towards the chopping board over the microplane or grater. Freezed ginger can be grated the same way.
Paste: Add some chopped ginger along with a little touch of oil or water and pulse it in the blender to make a fine paste.
Notes
Peel or not? Usually, I don't peel the skin if I am using organic ginger. I just clean it well and use it directly for cooking. If it is not organic, I make sure to peel the ginger before using it.Useful Links: