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.
200gfresh ginger root[2 cups], peeled if not organic and chopped
200gfresh garlic cloves[1 1/2 cups], peeled
filtered* wateras little as needed for blending, see notes
Wash and then peel the ginger and garlic (if using). Chop the ginger into smaller pieces (about 1 - 2 cm, 0.5 - 1 inch).
Place equal amounts of ginger and garlic in the blender. If you are keeping them separate, just blend them separately.
Add a little water, as little as you can do with for easy blending.
Blend to a smooth puree.
Place minced ginger-garlic paste in a clean/sterile jar. (see notes)
Keep refrigerated for 2 - 3 months. Always use a very clean spoon when taking the paste out of the jar.
If you use ginger and garlic paste separately in recipes, just blend and keep them separate.Filtered or Boiled and Cooled WaterIt 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 JarMake 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.---Link to original post - Homemade Ginger and Garlic Paste - How to Preserve and Store Ginger and Garlic - https://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/
Homemade Ginger-Garlic Paste • https://veganlovlie.com/quick-tip-pre-mince-prepare-preserve/ • August 16, 2015