Garlic Ginger Fermented Paste

Name: Garlic Ginger Fermented Paste
Prep time: 10 min
Total time: 10 min
Yield: 8 servings
Cuisine: American
Ingredients: 1 head garlic, peeled; 4 oz fresh ginger, peeled and roughly chopped; 1/2 tsp salt; 1 tbsp water (if needed)

A punchy fermented paste of raw garlic and fresh ginger for building deep flavor.

Total time

10 min

Serves

8

Difficulty

Medium

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As seen on Episode 42

The pantry

kitchen

Essentials · serves 8

1 head garlic, peeled 4 oz fresh ginger, peeled and roughly chopped 1/2 tsp salt 1 tbsp water (if needed)

·

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The preparation

7 steps, about 10 minutes start to finish.

01
Combine garlic cloves and ginger in a food processor.
02
Blend until a smooth paste forms, adding a small amount of water if needed.
03
Add salt and pulse to combine.
04
Transfer paste to a clean glass jar.
05
Leave at room temperature for 24-48 hours to ferment slightly, loosening the lid to allow gas to escape.
06
Store in the refrigerator for up to several weeks.
07
Use as a flavor base for stir-fries, marinades, and sauces.

lightbulb The chef's notes

“Leave the lid resting loosely, not sealed tight, during the day or two it ferments, since the gas it gives off needs somewhere to escape. Once it turns bubbly and mellow, seal it up and keep it cold, where it holds for weeks as a ready flavor base.”

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