How to make Ginger Garlic Paste

Learn how to make fermented Ginger Garlic Paste, that is easy and lasts long.
Ginger garlic paste forms the basis for most South Asian dishes. This fermented ginger garlic paste can be stored in the fridge for 3 weeks (or longer). Fermentation not only helps preserve this paste for longer but it also takes the pungent edge off garlic, making this paste milder and a great addition to dips and sauces.
Ingredients:
Ginger - 150g
Garlic - 150g
Salt - 10g
Note: Salt is an important ingredient in this recipe as it helps preserve the ginger and garlic. Thus it's important that you use pure sea salt or rock salt. Do not use table salt or iodized salt for this recipe as they contain preservatives and anti caking agents.
Method:
1. Peel the ginger and garlic. Smash the garlic and slice the ginger in rough slices.
2. Toss the smashed garlic and sliced ginger together with the salt to ensure that it's evenly coated.
3. Transfer to a jar and allow to ferment for 5-7 days. Open the jar daily (burp the jar) to remove any trapped gases and then close it and give it a good shake to re-disperse the brine that may have collected at the bottom of the jar.
4. Once your ginger garlic paste no longer smells raw, and you hear a pop sound when you open the jar, blend the paste to a smooth consistency.
5. Store in a clean airtight jar in the fridge.
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[@africanpride69]

I never thought about fermenting it first.

[@archanajoshi7870]

Just love that you use non iodized salt. Got to know that there is something like fermented ginger garlic paste

[@nadaali3790]

Thanks this is anew way for the paste I make it by adding olive oil but your recipe is better thanks again and I will try it

[@AJ-rm7yy]

Is that ok to make the paste first and then ferment?

[@pramilaverma2618]

Very nice presentation. Thanks.

[@isagoldfield7393]

Thanks♥️❄️♥️

[@benmrowe]

What sort of environment should one leave the jar? Fridge or room temperature? Light or dark? Thanks in advance.

[@indishious]

Initially when the ginger and garlic ferment, store in a dark warm place in your kitchen. Once blended and bottled, store in the fridge for 1-2 months.

[@benmrowe]

@@indishious thanks so much!

[@austenhead5303]

​@@indishiousMonths? Because the instructions in the video (at 0:31 seconds) say that "fermenting this paste makes it last for over 2 weeks in the fridge". There is a great difference between two weeks and two months. Which is it, please?
I love how well made your videos are, but if the information in them is unreliable, then all that effort is going to waste.

[@paulflute]

the end product is still live..? so you don't won't it in a sealed jar unless you are going to burp it regularly..? even in the fridge ...?

[@tomviita674]

Isn't garlic strongly antibacterial? So i am wondering if this is actually fermented or not.

[@aparnad100]

First time I saw fermented paste . No need to add oil …? Can we change the ratio of ginger and garlic ? Can we freeze it in ice cube trays .

[@stevethea5250]

0:53,
1:45,BURPITT

[@lj6079]

3%=10g?🤔

[@sid166]

why called fermanted

[@indishious]

According to Wikipedia "Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes."
In this recipe, we add salt to the pounded garlic and ginger to prevent the growth of unwanted bacteria and ferment at room temperature for a few days. This process 1) helps preserve the ginger garlic paste so you can keep it for longer 2) removes the raw pungency of garlic and ginger.

[@isagoldfield7393]

@@indishious♥️👍♥️