Peel: Hold the ginger root in one hand and use the round edge of a teaspoon to scrape away the thin skin, getting in all the nooks and crannies. Alternatively, use a vegetable peeler.
Slice: Slice the ginger into rounds with a sharp chef's knife, making sure to slice against the grains of the fibers.
Julienne (Matchsticks): Stack two to three slices of ginger, placing them flat on the cutting board. Now cut into thin strips.
Chop: Take the julienne strips of ginger, and line them up parallel to each other. Now cut them crosswise into small pieces.
Mince: To take it a step further, mince the chopped ginger into small, irregular pieces by going over the ginger multiple times with your knife. It helps to hold one hand on the top of the chef's knife and move in a semi-circular motion.
Grate: Rather than use a knife, use a Microplane to grate the ginger into thin, moist pieces. Hold the ginger root in one hand and the grater in the other. Use gentle pressure to go back and forth against the plane of the grater.
To make ginger paste: Peel and cut into cubes. Place in a blender or food processor and process until your desired consistency is reached (coarse to super-fine). Just make sure to use a large quantity of fresh ginger to ensure some of the water releases - this facilitates easier blending.Note: The nutrition facts below are my estimates based on 1 tablespoon ginger (1 cup = 16 tablespoons). If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.