Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Julienne: Stack 2-3 rounds you cut above and cut into thin lengthwise sticks.

Step 5

Chop: Line up the ginger sticks you cut above, and chop them into small pieces.

Step 6

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.

Step 7

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.

Step 8

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.