How To Peel, Cut, and Store Ginger

Fresh ginger brings warmth, brightness, and a subtle kick to everything from stir-fries and soups to marinades, dressings, and cozy teas. But if you’ve ever fumbled with its knobby, twisty shape or wondered how to store the leftovers, you’re not alone.

At Caraway , we’re all about making everyday cooking more intuitive and less intimidating, starting with simple techniques that save time and minimize waste. Whether you’re working with ginger for the first time or just want to get better at using it, here’s how to peel, cut, and store fresh ginger like a pro.

Why Fresh Ginger Is Worth the Effort

Ginger is a root (technically a rhizome) from the same plant family as turmeric and cardamom. You’ve probably seen it in two forms: ground in a spice jar, or whole, with its tan, bumpy skin in the produce section. Both have their place, but when it comes to flavor and nutritional value, nothing beats the real thing.

Fresh ginger is more aromatic, intense, and versatile than the dried kind. It adds depth and heat to savory dishes, brightness to drinks and smoothies, and a zingy bite to baked goods. It also contains gingerol, a compound that has been studied for its digestive properties .

The good news? It’s easy to find at nearly any grocery store—just look near the garlic and onions. And once you know how to peel it, cut it, and store it properly, it’s a no-brainer addition to your everyday cooking routine.

How To Peel Ginger Easily

First rule of ginger: skip the vegetable peeler.

The easiest, cleanest way to peel ginger is with a spoon. Just flip it upside down and use the edge to gently scrape away the skin. It takes less pressure than you’d think, and it’s the best way to navigate all the bumps and curves without taking half the root with you.

Here’s how to make it even easier:

• Snap off what you need: Break off a small knob instead of tackling the whole root. It’s easier to hold and quicker to peel.

• Choose young ginger when you can: Fresher ginger has smoother skin and peels like a dream. Look for pieces that feel firm and look pale and taut.

• Don’t peel if you don’t have to: If you’re tossing ginger into tea, broth, or anything you’ll strain later, just rinse it well and slice. No peeling needed.

If you must use a vegetable peeler, go slow and stick to the smoother parts of the root. But honestly, the spoon is faster, safer, and wastes way less.

The Best Ways To Cut Ginger

You’ve got the peeling part down—now it’s all about how to cut it. The way you slice ginger can totally change how it behaves in a recipe.

Thin coins release flavor into simmering broths and teas. Matchsticks are great for stir-fries when you want a bite of heat. Grated or minced ginger melts into sauces, dressings, and marinades for even distribution and punch.

Start by trimming off any remaining rough spots or fibrous ends. From there, flatten the piece slightly if needed to keep it stable, then slice, julienne, or mince depending on your recipe. For grating, use a microplane or the small holes of a box grater—just watch your fingers.

And here’s a quick tip: ginger freezes beautifully. If you're grating it, try doing it straight from frozen for a cleaner, less stringy texture.

Tips for Using Fresh Ginger

Now that you’ve prepped your ginger, here’s how to actually put it to good use:

Boost Your Drinks

Toss a slice into your lemon water, steep it in tea, or simmer it in a pot with cinnamon for a cozy drink. It adds just enough kick to wake up your senses and make the basics feel a little less basic.

Toss It Into a Sheet Pan Meal

Roasting root vegetables? Doing chicken thighs again? Slide in a few slices of ginger. It mellows as it cooks, infusing your dish with subtle warmth that pairs beautifully with garlic, citrus, or soy.

Best part? No extra steps required. Just layer it in and let the oven do the rest. Our ceramic-coated Sheet Pans make cleanup effortless, so weeknight meals feel less like a chore and more like a win.

Whisk It Into Dressings

Grated fresh ginger is a game-changer in vinaigrettes and sauces. Whisk it into a mix of olive oil, rice vinegar, and honey for a bright, tangy dressing that cuts through rich toppings or adds depth to grain bowls. It adds complexity without overpowering—just the right amount of edge to make you want seconds.

How To Store Fresh Ginger

The way you store ginger can make all the difference in how long it lasts and how good it tastes. If you plan to use it within a week, keep the unpeeled root in the fridge. For a little extra protection, wrap it in a paper towel first to help absorb any excess moisture. Ginger likes cool and dry, not damp and soggy.

Need it to last longer? Freeze it. Ginger can be frozen whole, sliced, or grated. Just store it in a freezer-safe container and use it straight from frozen (no need to thaw). It grates beautifully and keeps its punch.

Pro Tip: A container with a tight seal offers better protection than a plastic bag and keeps unwanted odors from spreading. Our Glass Airtight Container Set is perfect for storing ginger—moisture stays out, flavor stays in.

The Bottom Line

Ginger doesn’t have to be fussy. Once you know how to peel it, cut it, and store it, it becomes one of the easiest ways to bring real flavor to your everyday meals. From adding depth to simple sheet pan dinners to giving your tea a little extra zip, it’s the kind of ingredient that earns its place in your kitchen.

At Caraway , we believe good cooking starts with smart prep and clean tools. That’s why our ceramic-coated kitchen essentials are designed to make every step—chopping, roasting, storing—feel more intuitive. Less waste, more flavor, and cookware that works as hard as you do.

Sources:

Health benefits of ginger and simple ways to incorporate this zesty root into your diet | Harvard Health

Ginger Benefits | Johns Hopkins Medicine