VIDEO: Peel the ginger or not?

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Peel ginger before cooking or not

As far as the processing of ginger is concerned, you can decide for yourself in the kitchen which variant you personally like better. In this guide you will find advice on how to use ginger.

  • Ginger is an exotic spice that originally comes from the subtropics or the tropics. It is often grown in India, China, and mainly countries in Southeast Asia. But this spice can also be found in South America.
  • In many cases, it is up to your personal taste whether you peel ginger or not. You should stick to these for individual recipes that contain precise specifications. So it may well happen that you are for certain dishes peel the ginger.
  • Peeling fresh ginger is not always easy, as the natural, root-like shape creates many hard-to-reach places.
  • A good way to get around this difficulty is to cut off a piece of ginger. Once you've separated it from the rest of the ginger sprout (also called the rhizome), you can peel the ginger relatively easily. The best way to do this is to use a peeler or a small paring knife.
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  • After peeling, the ginger is then processed accordingly. This may mean that you have to cut the ginger into small, thin slices or something similar. Grating the ginger is also a popular and common type of processing.

Prepare a delicious chutney from ginger

A chutney is an exotic seasoning sauce that goes well with many dishes. One of the main ingredients is the ginger, which gives the whole thing a spicy, spicy note.

  1. First peel the ginger and then chop it very finely. Take the garlic and remove the peel from here too. Then press the garlic over the ginger.
  2. Now put the remaining ingredients from the list into the pot and add 60 ml water added. Bring the water to a boil.
  3. Now let the mixture simmer in the saucepan without a lid. Keep stirring. When everything is well thickened, pour the chutney into sealable jars. Make sure that the chutney does not cool down before filling, but that it is still hot.

The chutney goes well meat or fish dishes and gives the meal an exotic, piquant note.

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