Choose ginger root that feels firm and has smooth, thin skin. Peel away the papery outer skin with a vegetable peeler or spoon, removing just enough to expose the pale yellow flesh underneath.

Weigh out or roughly estimate about one pound of peeled ginger, which will yield approximately one cup of juice.

Cut the peeled ginger into chunks roughly the size of your thumb. Smaller pieces extract more juice and require less physical effort when pressing through the strainer.

Using a microplane grater, grate the ginger pieces directly into a fine-mesh strainer set over a bowl, working in batches. The grater creates a fluffy pile of ginger solids while the juice naturally drips into the bowl below.

Once you've grated all the ginger, use the back of a spoon or a spatula to press down firmly on the ginger solids. Press repeatedly and at different angles, rotating the strainer slightly, until you've extracted every last drop of juice.

Taste a small spoonful of your finished juice and decide if you want to concentrate it further or dilute it slightly. If it feels too intense, add a tablespoon or two of filtered water; if it's milder than you hoped, grate additional ginger and repeat the pressing process.

Pour the juice through a clean fine-mesh strainer one more time to catch any fine ginger particles. This step ensures a smooth, clear juice with no gritty texture.

Pour the finished juice into a clean glass jar, label it with the date, and refrigerate immediately. Properly stored fresh ginger juice keeps for up to three weeks in the coldest part of your fridge.