Start by removing all of the short knobs off of the ginger root with a paring knife.

Use the edge of a small spoon to peel just the outside brown peel off of the ginger root.

Cut a thin sliver off the wide side of the ginger. Roll it onto the flattened side to stabilize it. Now cut thin planks from the ginger.

Cut each of the planks into thin matchsticks. Line up several of the julienne matchsticks. Cut across the matchsticks to create small cubes.

Holding the tip of your knife down to the cutting board, rock the knife blade over the ginger to finely mince it.

Place the minced ginger onto a few layers of cheesecloth.

Pull the edges of the cheesecloth together.

Twist the cheesecloth to ring out the ginger juice. Capture the juice in a bowl.