What is Ginger?
Ginger is a popular spice that comes from the root of the ginger plant.
It is a staple in Vietnamese and other Asian cuisines. It provides a zesty punch that can transform stir-fries and soups, and lend a comforting warmth to teas.
Ginger has an array of health benefits. It’s particularly great for soothing upset stomachs and fending off colds. I rely on a tiny piece of fresh ginger every now and then to quickly cure nausea.
Ginger peel is edible and packed with nutrients. However, it can be tough and not always pretty-looking in dishes.
If you are mincing or pureeing ginger, leaving the peel on is fine. It doesn’t really affect the dish and saves you some effort.
But if you’re after a more refined look where ginger is front and center, like as a garnish or in visible slices, peeled ginger just looks better.
How to Peel Ginger
To peel ginger, there’s no need for a knife. A knife wastes too much and can be dangerous with the wrong swipe.
No need for a vegetable peeler either. A peeler can’t get into all the small nooks and crannies of ginger.
All you need to efficiently peel ginger is a metal or silver spoon and here’s how you do it:
Choose Fresh Ginger: Go for a firm, smooth-skinned piece. Make sure ginger is whole/uncut. It lasts longer when the flesh is not exposed to air.
Rinse it Off: Clean it under cold water to get rid of any dirt.
Grab a Spoon: Grab ginger tightly with one hand and firmly hold the lower portion of the spoon handle with the other hand. Use the spoon’s edge to scrape off the ginger’s skin. The thin skin peels off easily, and you won’t lose much flesh. If there are knobby bumps on the ginger, dig the spoon a bit deeper to remove it.
You can also snap off a piece of ginger and just peel that part. Leave the rest unpeeled so it stays fresh longer.
Storage
Keep unpeeled ginger in a cool, dry place or in the fridge.
If it’s peeled, wrap it in saran wrap or put it in an airtight container then keep it in the fridge.
You can even freeze ginger. To use it, let it partially defrost which only takes a few minutes. While it’s still semi-frozen, grate or slice it to the size you need.
Previously frozen ginger won’t have the same texture as fresh so you won’t be able to use it for garnish but it’s still perfect for cooking.
Pro Tip
Don’t discard the peel. Use the peel in tea. It reduces food waste and lets you enjoy those nutrient-rich parts of the ginger that would have otherwise been tossed out. Just steep in hot water, extract all the goodness, and discard the peel.
I sometimes used the peel for cooking shrimp or pork belly for my Vietnamese spring rolls (Goi Cuon).
Recipes with Ginger
If you love ginger, try some of these popular recipes utilizing ginger.
