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!
Prep Time5 minutesmins
Total Time5 minutesmins
Course: Condiment, DIYs
Cuisine: Asian
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Freezer friendly: 6 Months
Shelf life: 1-2 Weeks
Servings: 48teaspoons paste (or more/less depending on how much ginger is used)
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 2: Make the ginger paste
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 3: Strain the ginger
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!
How to store?
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!
Notes
For ginger and garlic paste: I know ginger and garlic paste is a popular combined mixture (in a 1:1 ratio of both ingredients). However, I love to have the option of using them separately. For that reason, I usually prepare them individually and then combine them when cooking.
To preserve the ginger paste for longer: adding a little neutral oil to the mixture can help to extend the shelf life further. Use something without a strong flavor like avocado oil or rapeseed oil. A little salt will also act as a preservative. This is only needed if you plan to store it in the fridge and can help keep it fresh for a couple of weeks. I omit it since I use the paste for tea and drinks too.
Picking ginger: when I know I’m buying ginger specifically for this reason, I take the time to choose some slightly smoother so they will be easier to peel.
Make a large enough batch for your machine: If you’re using a blender/food processor, it’s important to realize that there’s a minimum capacity to work properly. So, don’t try and get away with making a tiny batch unless you plan to mince it by hand. If you’re making a slightly smaller batch or have a less powerful machine, you may need a drizzle of water to help the ginger blend smoother.
Read the FAQs in the blog post for more information!