Ginger Paste

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5 from 3 votes

Recipe to make fresh homemade ginger paste that can be frozen or refrigerated for easy meal prep

Prep Time10

Total Time10

Course: Cooking101

Cuisine: Chinese, Indian, Indo-Chinese

Servings: 1 cup

Calories: 363kcal

Break the big ginger root into smaller knobs by hand.
Scrub and wash thoroughly under running water to remove all the dirt.
Dry each piece well using a clean kitchen towel or paper towels. I do not peel the ginger, but you may if you like.
Cut into smaller ½ inch pieces.

Add the ginger pieces to a blender jar and process until a smooth paste forms.
Note: Do not add water while blending. I use the Twister Jar with the Blendtec Blender. You can also use a food processor with the "S" blade.

Place 2 to 3 tablespoons of ginger paste in a quart-sized freezer zip lock bag and spread it evenly to make a thin layer. Stack up the bags and freeze them flat in the freezer.
Note: Do not make a thick layer of ginger as it will be hard to break it off when you need to use smaller pieces. Frozen ginger will be good for 2 to 3 months.
Freeze in reusable silicone ice cube trays. Each compartment will usually hold about 1 tablespoon.
You can put less if you usually use less ginger in your cooking. This way, when you are ready to cookyou can pop out smaller cubes. Frozen ginger will be good for 2 to 3 months.
You can also refrigerate the paste in a glass jar. This paste will stay fresh for 3 to 4 days.

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