Can cut ginger-garlic paste last 5 days without turning sour?

Question

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Answer 1

Yes, cut ginger-garlic paste can last 5 days without turning sour if stored properly in the refrigerator. Proper storage is key to preventing spoilage.

Detailed Explanation:

Ginger-garlic paste is a staple in many cuisines, but it can spoil quickly if not stored correctly. The main factors that contribute to spoilage are exposure to air, moisture, and warm temperatures. To ensure your ginger-garlic paste lasts for 5 days without turning sour, follow these steps:

1. Preparation: Start with fresh ginger and garlic. Wash them thoroughly and peel them before grinding them into a paste. Ensure your blender or food processor is clean to avoid introducing bacteria.

2. Adding a Preservative: Add a pinch of salt and a teaspoon of oil (vegetable or olive oil) to the paste while grinding. Salt acts as a natural preservative, and oil creates a barrier against air.

3. Airtight Container: Transfer the ginger-garlic paste to a clean, airtight container. A glass jar with a tight-fitting lid is ideal.

4. Refrigeration: Store the container in the refrigerator immediately after preparation. The cool temperature slows down the growth of bacteria and enzymes that cause spoilage.

5. Proper Usage: Always use a clean spoon to take out the required amount of paste. Avoid dipping a used spoon back into the container, as this can introduce contaminants.

By following these steps, you can significantly extend the shelf life of your ginger-garlic paste and prevent it from turning sour within 5 days.

Pro Tip:

Consider freezing ginger-garlic paste in small portions using an ice cube tray. Once frozen, transfer the cubes to a freezer bag. This allows you to use only what you need, preventing waste and ensuring freshness for much longer.