Chopped garlic and ginger are such common ingredients! You’ll use them in curries, stir frys, stews, the list goes on. But, it can be really annoying having to peel and then chop those suckers each time.
That is why I’ve started making my own garlic ginger paste. I spend just 10 minutes peeling garlic and ginger, and then, I’ll have weeks worth of chopped ginger and garlic for all the curries and stir frys at the hand.
Do you ever feel that your vegetarian dish is missing that oomph, that fulfilling savoriness, that heft to take it up a notch? What I like most about this, besides the ease of just dolloping my garlic and ginger into my dish, is that it add wonderful umami that brings a fulfilling savoriness and that flavor heft to a dish. All you need is a scoop of fermented garlic ginger paste.
For this recipe, I show you a garlic ginger paste. However, take the same principles and you can make just a garlic paste or just a ginger paste. Also, I find that a half and half proportion of garlic to ginger works great. However, if you are more a garlic fiend, up your garlic proportions. If you are a ginger lover, then up the ginger proportions.
Speaking of proportions, you can simply increase the proportions or decrease if you want to less. If you opt to make a large batch, this will keep for weeks in your fridge.
- 150g of garlic
- 150g of ginger
- 4-5 garlic cloves
- 2 bay leaves
- 1/2 tsp of chili pepper (optional)
- 1/2 tsp of tarragon (optional)
- 2.5% of weight in salt.
- 2 tbsp of olive oil
- Peel your garlic and ginger. Chop the ginger into medium chunks and give them a smash to help release the juices. The garlic can also be slightly smashed or bruised to help release juices.
- Place the garlic, ginger, chili peppers, tarragon, and bay leaves in a container and weight it. Then add about 2.5% of that weight in salt to the jar. Give all the ingredients a mix or shake so that the salt is distributed.
- Store the mixture in a jar in the pantry for 7-10 days. Make sure to release any gas build-up at least once a day. You can use a weight to help keep the content down.
- After fermenting, place all the contents and any liquid that was released into a blender or food processor. Blend and add the olive oil. Blend until smooth. It helps to add the oil while the blender is running.
- Put it into a jar and store it in your fridge. Now you have your fermented garlic ginger paste that will last weeks in your fridge and add a subtle umami punch to any dish.