Step 1

Prepping Ginger: Clean the ginger under running water and wipe with a kitchen towel. Optionally, peel the ginger. Chop the ginger into small round discs.

Step 2

Blending: Add the chopped ginger to a blender or food processor. Add oil and salt if using (see notes). Blend to a smooth paste.

Step 3

Storing: Transfer the ginger paste to an air tight glass container. It can be refrigerated for 7-10 days. To store for longer, freeze in ice-cube trays or resealable plastic bags for 3-4 months. You can fill the bag and flatten it. It will help in easier storage and you can break off the needed amount. You can pop the freezed ginger paste from the ice-cube trays, to store in a plastic bag to save space too.