Alright, this is a tough one. Juicing ginger.
First I peel, then I don’t, it doesn’t seem to matter. You need to start with plump ginger. Just because ginger is a root, doesn’t mean that it’s suppose to be dry. Ginger root, unless it’s too old, is not dry; it’s wet. It’s juicy.
However, because the stands are so dense, it takes a lot of pressure to juice it. Peel it, don’t peel it, it doesn’t matter. Cut into small pieces helps, but still it takes a while and takes a lot of pushing.
When you’re done, the blades/strainer insert needs to be thoroughly brushed immediately under running water, and some bits need to be plucked from the blades. Not easy.
The end result, however, is worth it. Ginger juice is highly potent. A teaspoon in your glass of some other juice goes a long way. Use it in savory or sweet recipes calling for ginger.
In the photo above you can see what fresh, juicy ginger looks like (in the forefront) and the old gnarly one I had in the back of the crisper – good for pulverizing in a grinder into powder – maybe.
ANIMAL-FREE SOUS-CHEF™ 