Fresh ginger is a popular marinade ingredient, as it contains enzymes that help tenderize meat by breaking down its proteins. While some marinade recipes use minced or grated ginger, others call for freshly squeezed ginger juice. In addition to marinades, ginger juice is also used to lend flavor to sauces.
To make the ginger juice, begin by peeling and grating several slices of ginger. Squeeze out the ginger juice from the grated pieces into a small bowl.
If you find this a bit awkward, you can wrap the gratings in cheesecloth before squeezing and squeeze the juice through the cheesecloth. Either way, as long as the ginger is fresh, there should be no problem squeezing out enough juice. (Ginger should be stored, unpeeled, in the vegetable crisper section of the refrigerator - it will last for up to one week if stored in a paper bag, and for 3 - 4 weeks if stored in a plastic bag).
Of course, if you only use ginger on rare occasions, you may not have any fresh on hand. In that case, the best option is to freeze the ginger ahead of time to use when needed. Tightly wrap the ginger in a plastic bag and store in the freezer. To make ginger juice from frozen ginger, grate the frozen ginger and then squeeze out the juice. Be sure not to thaw the ginger first - leaving it frozen makes grating much easier. *If you have one, a garlic press is perfect for squeezing the juice from the frozen gratings.