How to make shelf-stable ginger-garlic paste without preservatives?

Question

Learn methods for longer shelf life in pastes without chemical additives.

Answer 1

To make shelf-stable ginger-garlic paste without preservatives, thoroughly cook the paste in oil until the moisture is evaporated, then store it in an airtight container in the refrigerator. The oil acts as a natural preservative.

Detailed Explanation:

Creating a shelf-stable ginger-garlic paste without artificial preservatives relies on reducing water activity, which inhibits microbial growth. Here's a step-by-step guide:

1. Prepare the Ingredients: Peel equal quantities of fresh ginger and garlic. The fresher the ingredients, the better the flavor and shelf life.

2. Grind into a Paste: Use a food processor or blender to grind the ginger and garlic into a smooth paste. You can add a small amount of oil (like vegetable or canola oil) to help with the blending process.

3. Cook the Paste: Heat a generous amount of oil (approximately 1/4 to 1/2 cup per cup of paste) in a heavy-bottomed pan or skillet over medium-low heat. Add the ginger-garlic paste to the hot oil.

4. Sauté Until Moisture Evaporates: Sauté the paste, stirring frequently, until all the moisture has evaporated. This process can take 20-30 minutes. The paste will change color and become fragrant. Be careful not to burn it; reduce the heat if necessary.

5. Cool and Store: Allow the paste to cool completely. Transfer it to a clean, dry, airtight glass jar. Ensure the paste is fully submerged in the oil. Store in the refrigerator. The oil layer helps prevent spoilage.

Pro Tip:

Always use a clean spoon when taking out the paste from the jar to avoid introducing bacteria. This will significantly extend its shelf life.