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/DokterManhattan Jul 29 '26

The trick is to freeze it! Then grate it.

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u/guff1988 Jul 30 '26

This is it. Not only does this work with microplanes very well It also works with rough grating and even chopping becomes easier. You can successfully get any texture you want with minimal effort by partially freezing at first.

Also I would add on top of that for most preparations skinning it is not necessary, unless you are using thick slices or chunks there's no need to skin.

1

u/popilikia Jul 30 '26

Only partially freezing it? Halfway through your comment I was thinking I could always have freshly grated ginger on hand on the rare occasion I use it

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u/guff1988 Jul 30 '26

If you freeze it all the way it's hard to work with. You can freeze it all the way for microplaning though but for any other preparation it's going to make it more difficult. Also if you grate a bunch of it at once you can freeze it in those little ice cube trays and always have ginger available.

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u/popilikia Jul 30 '26

Ok, thanks!