| title | Ginger Paste |
|---|---|
| source | Recipe's source |
| img | |
| tags | ginger |
| category | basic preparations |
- 450gr fresh ginger root
Break the big ginger root into smaller knobs by hand. Scrub and wash thoroughly for a few times under running water making sure you take off all the dirt. Dry each piece well using paper towels and slice roughly into pieces.
Add the ginger pieces to a blender jar and process until you get a smooth paste. Note: Do not add water while blending.
To store the paste, place 2 to 3 tablespoons of ginger paste in a quart-sized freezer bag and spread it evenly to make a thin layer. You can stack up multiple bags and freeze them flat in the freezer. Break small pieces as needed.
Freeze in reusable silicone ice cube trays. Each compartment will usually hold about 1 tablespoon. You can put less if you usually use less ginger in your cooking. This way when you are ready to cook you can pop out smaller cubes. Frozen ginger will be good for 2 to 3 months.
You can also refrigerate the paste in a glass jar. This paste will stay fresh for 3 to 4 days.