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ginger paste

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Ingredients for 1 servings:

  • 125 g fresh ginger
  • 25 g salt

Instructions

Working time approx. 10 minutes; Total time approx. 10 minutes

always have fresh ginger on hand

Peel the ginger and slice very thinly. Finely chop the ginger using a high-performance food processor. Alternatively, chop the ginger into very, very fine pieces. Add the salt and mix. You always need 1/5 of the weight of the ginger, in this case 25g of salt. Pour the ginger paste into dry, previously rinsed, hot jars. If sealed, the paste will keep for a long time in the refrigerator, as the salt acts as a preservative. Six months is no problem. However, after six months, I would make new ones. This ginger paste gives all Asian-inspired recipes their typical flavor. It is somewhat stringy.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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