I love fresh ginger's warm, lemony, and bright flavor but it is a chore to peel it every time you wish to use some in a dish. So about once a week I make ginger paste. It's easy to store and convenient to use any time in a dish. Fresh ginger is only available here during the winter months so I stock up and store it whole in the freezer during that time. Freezing the entire ginger root whole in the refrigerator keeps it from going bad and makes peeling so much easier.
4-6oz fresh ginger, frozen
2 TBS cooking oil
1 tsp salt
Here's what to do:
1) Soak frozen ginger in water in a bowl until completely thawed.
2) Remove skin from ginger. The skin will slip right off the ginger cleanly when thawed, no knife necessary.
3) Place peeled ginger, 2 TBS cooking oil, and 1 tsp salt in mixie, food processor, or blender. Why does Bibi put cooking oil and salt in her ginger paste? Because the oil and salt will provide a hyperosmolar environment that will help prevent pathogens from growing and spoiling your ginger paste. The oil will also help the ginger blend into a smooth paste, and unlike water will carry the flavor of the ginger and not spatter at you if placed in hot oil.
4) Grind mixture into a fine paste.
4) Transfer ginger paste to sealable airtight container. Keep in refrigerator for up to one week. Oil may separate form ginger but just stir it back in when you wish to use it.
When using this ginger paste remember that it has salt already in it. Be sure to adjust your salt usage in a recipe accordingly.
This ginger paste can be frozen successfully also. Just place tablespoon sized scoops of the ginger paste on a cling film lined baking sheet, Place in freezer overnight. When the scoops of ginger paste are completely frozen place them in a sealable plastic bag and store them in the freezer. When you need some ginger paste just take out as many of the frozen tablespoonfuls as you need.