A simple tutorial on how make homemade ginger-garlic paste and preserve it refrigerated for months without the addition of any oil or salt. Enjoy the convenience of having pre-minced ginger or garlic ready to be used whenever needed.
If you use ginger and garlic paste separately in recipes, just blend and keep them separate.
Filtered or Boiled and Cooled Water
It is important to use filtered water so that the minced ginger or garlic will last longer and to avoid contamination.
You may also use boiled water but you’ll have to wait until the water is completely cooled before adding it to the ginger/garlic.
Be mindful if mixing garlic and ginger together, sometimes the mixture might turn a greenish or aqua colour due to trace metals or other compounds in tap water which boiling does not remove. That’s why I prefer to use filtered water. But in any case, even with the colour change, the garlic or ginger paste is still safe to use.
Clean / Sterile Jar
Make sure the jar that you are using is really clean or sterile. To sterilize the jar, either place it in a 200C/400F oven boil it in water for 15 minutes.
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