How to Make Ginger Juice
This is one of the most asked question from my readers: how/what’s the easiest way to make grated ginger juice? Some recipes call for ginger juice as one of the marinade ingredient.
Many people find it a hassle to grate the ginger for juice, so they use finely chopped ginger (probably not as good as ginger juice, as the latter is liquid and pure extract), or they may even skip it altogether. My method of grating ginger, with the help of an inexpensive ginger grater, is fast, easy and safe.
You can totally grate ginger using a regular grater or microplane (pictured). Personally, I find it scary to use a sharp grater as I am terrified of accidental cuts so I use a ceramic ginger grater (next picture) instead.
In this tutorial, an inexpensive (about S$2) ceramic (not plastic) ginger grater is used. With the ginger grater, you won’t cut your fingers, and you can maneuver much more freely even with the smallest piece of ginger.
Peel the ginger the ancient, safe and no-waste way by using a metal spoon (hold it like a paring knife) to scrap away the skin.
Hold the ginger grater firmly in one hand and grate the ginger in your other hand in a circular motion.
Gather the pulp using a mini silicon brush (pictured) or your fingers.
Hold the pulp in your fingers and squeeze hard, until all the juices are extracted from the grated ginger.
Pour the ginger juice into a saucer, or directly onto your food to marinade.