(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!
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.
Make ginger beer https://youtube.com/shorts/ApcbznhB2KE
Or kombucha. Ginger and curcuma kombucha is my favourite
This gets my vote! Some people also really enjoy ginger and tumeric shots.
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 is a bit of a weird one and won’t use up much of your ginger, but apple pie/cake/tart is really good with some ginger mixed into it. I typically prepare a sauce with the ginger and (some of) the apples, cooked until saucy, and spread that over the dough before adding apple slices (and whatever else) on top.
Too much ginger is no bueno for this, but it adds a nice kick. I don’t do regular apple cake anymore.
this sounds like a good excuse to bake an apple cake :-)
do you have a link to the recipe you like to ginger up?
The recipe is made up and lives in my head. The main thing would be the quark-oil dough like in this recipe, although I would add some lemon zest to the dough. For the ginger, a piece the size of the tip of your thumb would probably be enough (perhaps a bit less if you have large thumbs, the taste gets milder as the sauce cooks).
Chai uses quite a lot of ginger, and is amazing.
You can candy the ginger, which will preserve it a bit and can be used in baked goods or eaten alone!
I have less experience with the curcuma but I’ve seen it added to smoothies. I think it can flavor some toasted nuts for a salad topping, or it can be made into a paste like you’ve done for a curry.
didn’t know you could candy ginger yourself hat home, but does not sound too complicated. thanks for the idea!
You open a heritage Indian spices shop.
Carrot Cake
You don’t wanna know what you can do with it 🤪
Yum. I would freeze the ginger and add it to rice!
so i peel them, chop them into smaller pices, and freez them? it’s really that easy?
and afterwards you put them into the water when cooking rice? who much do you use for that? do you also eat the ginger, or is it removed after cooking?
I finely chop ginger and scallions, saute in a bit of oil for about 1 min. Turn off the heat, add a little salt to taste, sesame oil. Keep it as a sauce for eating with chicken or rice, eggs, whatever.
