ginger paste

Learn how to make ginger paste, along with tips on how to store, preserve, and use for a spicy kick to any recipe. Store this meal prep essential in the refrigerator or freeze for months.

Ginger Paste

ginger root (about 4 cups chopped ginger)

olive oil (only if needed)

Clean and Peel Ginger

Peel the ginger (if desired) using a teaspoon or vegetable peeler. Hold the ginger root in one hand and use the round edge of a teaspoon to scrape away the thin skin

Chop into pieces

Chop ginger into 1-inch cubes. Place in your blender or food processor.

Blend

Blend until your desired consistency is reached (coarse to super-fine). Scrape down the sides of the blender occasionally. If needed, add 1-2 Tablespoons of olive oil if needed.

Store

Place in an airtight container and store in the fridge if planning to use within 1 week.

Freeze

Place in a small silicone ice cube tray and freeze until firm, about 1 hour. Transfer the cubes to a plastic freezer storage bag, label, date, seal tight and freeze for up to 6 months.

https://www.youtube.com/watch?v=T_a2kdAX91o

Learn how to make GINGER PASTE, along with tips on how to store, preserve and use it in recipes. This informative guide covers how to get this meal prep staple done in no time, so you can add a spicy, sweet kick to any recipe.

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Ginger Paste - How to Make, Store & Use

How to make ginger paste at home- A time-saving, long-term stored, meal-prepped alternative to fresh ginger for any recipe! This ginger puree takes just ONE ingredient and a few minutes for months of prepared minced ginger!

How to Make Ginger Paste

lb ginger

The first step is to peel all your ginger. I like to do this with a spoon for the quickest, best results.If it’s organic ginger and you don’t mind eating the peel, feel free to leave it on.

Step 1: Peel the ginger

For the quickest results, use a food processor. Chop the ginger up into a few pieces and then add it to your processor (or high-speed blender) and blend into a paste.

You’ll need to stop the machine occasionally and scrape down the sides of the jug with a spatula to make sure everything is being evenly processed.This can take up to five minutes to blend (machine resting time included) into a chunky paste. However, this will depend on the power of your machine and the size of your ginger pieces (mine were large, it may be easier to cut them into thin coins).My ginger paste is slightly on the chunky side because I prefer to leave it oil and water-free. However, if you want smoother results, then feel free to add some in to help your machine.

For a machine-free method, you could manually grate (using a micro-plane is best) or mince the ginger.

Step 2: Make the ginger paste

Once blended, you can (optionally) pass the mixture through a sieve or nut milk bag, squeezing lightly to collect some of the juice (which I use for juices and smoothies). However, you can also keep all the juice with the pulp.Then, it’s time to use or store it!

Step 3: Strain the ginger

Fridge: Store the ginger paste in an airtight container in the refrigerator for 1 week. You could top the jar with a thin layer of oil to help preserve it for slightly longer (between 2-3 weeks).Freeze: To freeze the paste, you can transfer it to a re-usable freezer bag in a thin layer, in an ice-cube tray, or make portioned ‘scoops’ using a melon baller/scoop that’s around 1tbsp (or 1tsp) in size. When making the scoops, lay them on a parchment-lined tray and freeze for a few hours until solid. Then transfer to a freezer-safe bag or container and store for up to 6 months!

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Top 2 ginger paste recipes from across the web

The most viewed ginger paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Ginger Paste

How to Make Ginger Paste

The most viewed ginger paste recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine