grate the ginger

just grate the ginger, skin and all.

Easiest method to be  found,

and in this case scraping the ginger skin off is a waste of time,

you'll never know it's there - just clean it well before.

Only time  not to grate it is if  you want whole bits of ginger,

e.g. slices in a stir fry.

Ginger has a multitude of culinary and medicinal uses. Since ginger can be dense and fibrous, grating ginger can be a difficult task for someone who isn't prepared for the job. There are different methods for getting the ginger ready, whether you use a grater or other common kitchen utensils.

Check the ginger for softness or moistness. Ginger should feel solid and should not have any soft spots. Feel around the root with your hands and look for noticeable spots of rot.

• Peeled ginger will darken around the edges when it starts to go bad.

Square up the edges using a chef’s knife. Cut off the ends of the root with a sharp chef’s knife. Cutting a little off of each side will make it easier to hold the ginger rather than working with an irregular shape.

• Try to only cut off a small portion from the edges so you do not waste any of the usable ginger.

Peel the ginger with a paring knife or vegetable peeler. Stand the ginger on one of its ends, and use a sharp knife or vegetable peeler to remove the rest of the skin. Slice in a downward motion towards the cutting board. Remember to try and remove as little of the skin as possible.

• Alternatively, you can use the edge of a spoon to scrape the peel off of fresh ginger. This works especially well on the rounded knobs that may be difficult to reach with a knife.