Young ginger has a less pungent taste than old ginger. You can use much more without overpowering the garlic.
Cut out any green sprouts from the garlic, which have a harsh burning taste. [3] X Research source
Separate the cloves and drop them in a large, metal bowl. Take a second metal bowl the same size. Place it upside down over the first bowl. Shake the two bowls vigorously for a couple minutes to remove the peels.
The top surface of the paste may turn brown. This is a harmless reaction with oxygen, and not a sign of spoilage unless the color extends below the surface. Keep a clean spoon in the same container as the paste, or make sure every spoon you use is completely clean and dry.
Let the salt cool to room temperature before adding to the paste. A large amount of salt can preserve the paste for as long as two or three months in the refrigerator. [11] X Research source
Unfortunately, acidic ingredients such as vinegar can turn garlic paste blue-green. [12] X Research source
This is especially important if you do not have a refrigerator.
This is especially important if you do not have a refrigerator.
