Ginger is the Swiss Army knife of roots. Stir fry doesn’t have any ginger in it. I pity you. Trying to fight a cold without some ginger in your honey and lemon tea. Try again. Don’t like gingerbread. Fuck off. Knowing how to peel and chop ginger is an essential step on the road to becoming  PWCFH.

 

Peeling With a Spoon

Break of a lobe of ginger as big as you need. Using the edge of the spoon, scrape away the ginger’s papery skin with  firm, downward strokes. You can anchor the root on a cutting board or hold it in your other hand. Scrape away as much as needed from the larger root; the rest of the root will give you a good ‘handle’ to steady the process. The spoon will then make it easy to work your way over and around all the little nubs.

 

Peeling With a Knife

Pretty much the same process of scraping of the skin, but just a little more dangerous [Don’t cut yourself. There will be no guide on reattaching thumbs]. This is easier if the skin is really tough, but you will lose quite a lot of the flesh in the process.

 

Chopping the Ginger

Now that you’ve peeled it use a knife to cut the chunk into coins. Stack a few coins up and cut them into sticks. Finally, cut those sticks into little cubes.