(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!
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…
While Kombucha is easier, you need to buy raw kombucha to start it. But it’s definitely less mold prone.
This gets my vote! Some people also really enjoy ginger and tumeric shots.