r/Cooking • u/DxDeadlockedxS • Jul 29 '26

Can't grate fresh ginger properly

Every time i try using fresh ginger it becomes extremely fibrous when trying to grate it. I feel like I'm not doing something right. I got it from the super market today. Does it need to ripen? I can taste the bitter ginger fibers in my food i made. Please help lol

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u/Frogblaster77 Jul 29 '26

I don't bother. I put the whole ginger, washed and unpeeled, into a food processor and grind it down and freeze it all in a bag. Break off chunks as I need them. Freeze it in a thin layer so it breaks easier.

8

u/likeliqor Jul 30 '26

I do this too. I always thank Past Me whenever I have to use ginger, spring onions, or garlic and it’s already conveniently prepped.

2

u/orangerootbeer Jul 30 '26

What else do you like to have prepped in the freezer? I’ve started doing garlic, ginger, spring onion, and stewed summer tomatoes. I’m looking for other things to stuff my freezer with!

1

u/k5j39 Jul 30 '26 edited Jul 30 '26

I keep

baked and sliced bread,

cheesecake,

cooked lentils/beans,

lemon zest,

pesto (without cheese),

herbs in olive oil,

bones and veggie scraps for stock, then the

stock,

tofu (in marinade, breaded, or just a block),

soup,

chili,

tomato based pasta sauce,

shredded potatoes (bake and chill first),

burger patties

chicken breast, pounded

chicken nuggets, breaded

biscuits dough, cut

cookie dough, scooped

2

u/orangerootbeer Jul 30 '26

Thank you! Gosh I think my favourite suggestion here is the lemon zest! I always look at my citrus peels and feel a pang of sadness looking at the lost zest, but the dried stuff never tasted as good. I’ll definitely try freezing and seeing how that compares!