(250g are about 8 ounces)
i already made a garlic ginger paste (125g ginger, 125 garlic, some oil, some salt, puree it with a mixer) and froze it. first dish i used it was super nice, the second one had too much garlic, maybe i should have taken a bit more ginger, or i just used too much of the paste.
what do i look for? maybe something to make it durable, but recipes to consume it are also welcome, preferable vegetarian. otherwise i’m open for all ideas :-)
thanks a lot!
Chai uses quite a lot of ginger, and is amazing.
Make ginger beer https://youtube.com/shorts/ApcbznhB2KE
Or kombucha. Ginger and curcuma kombucha is my favourite
i tried ginger beer once, but chickened out when it was time to pressurize it in a bottle, so it got moldy and i had it to throw out… maybe i should try this again…
kombucha seems a bit easier. let’s see if i can find a starter set…
You can use some of it to make dal! It’s easy to make, vegan and it freezes well, so you can make a big batch.
