A garlic ginger paste is a necessary component in most Indian curry’s I’ve seen. You could use fresh garlic and ginger, but a fermented paste has a stronger, more robust flavor while also staying good for a long time.
The recipe calls for equal amounts garlic and ginger, peeled. I weigh them before and after peeling, using a larger amount of garlic than ginger before peeling them. They don’t have to be exactly equal in weight, just in the same ballpark.
Ingredients
- 200g Garlic
- 200g Ginger
- 20g salt
- vegetable oil
- Peel ginger and garlic
- Cut peeled ginger into large chunks and smash/flatten with the side of the knife
- Combine garlic, ginger and salt in a clean, disinfected jar
- Leave jar to ferment in room temperature for a week, burping it daily (opening the jar to release built up gasses)
- After fermentation blitz garlic and ginger in food processor and add a dash of oil to get paste like consistency
- Return paste to a clean, disinfected jar. Stays good for 1 month in the fridge
Nordic Nick Recipes 