Homemade Ginger Paste ~ How to Make Ginger Paste ~ Noreen's Kitchen Basics

A few weeks ago I made an Asian pork tenderloin and used my homemade ginger paste in that recipe. An overwhelming number of you requested that I share how I make my homemade paste so today we are going to do that!

Homemade ginger paste is pretty simple, and I love that it is seriously only three ingredients. ginger, water and a bit of citric acid. That is it! I use this in my morning vinegar cocktail that I drink for my health and I also use ground turmeric as well. A wonderful way to get your body going every morning!

When selecting ginger, you want to get fists that look fresh and not shriveled, it should be heavy for it's size and it should spritz when your gently dig your fingernail into one end. You can purchase as much or as little as you like and make it in amounts you think you will use within a few months. I made what equaled two cups of ginger, half I used to make ginger turmeric paste, the rest will keep in my fridge for a significantly long time.

I got my ginger at the commissary but also love to get mine at the Asian market up the street from me. They always have amazing organic, super fresh ginger root that is super cheap. So if you have an Asian or an East Indian market near you, check there first because they go through it fast and it will always be at the peak of freshness.

I started out by peeling the ginger. I do this by using a spoon and scraping the skin off of the ginger. Then I cut the ginger up into julianne size strips. You don't have to be super precise when cutting up the ginger, just get it smaller.

I put the ginger in my mini chopper with a couple tablespoons of water and wazzed that up till it was a paste. I kept adding ginger till all my ginger was mixed into a paste. I also added more water with each addition to keep the viscosity up. Then I added some citric acid. You will want to add 1 teaspoon per cup of processed ginger to help keep the mixture from oxidizing and to keep it really fresh in your fridge.

I like to store my ginger in a mason jar with a tight fitting lid and preferably a new flat lid. This will ensure extra prolonged freshness. Just keep it in the fridge and pull it out and use it as you would prepared garlic for all your Asian dishes. Fresh ginger is also great added to your homemade pumpkin and apple pies. It will give it a really nice intense ginger flavor.

You can use the fresh ginger as I do in a vinegar cocktail or as a great and natural way to alleviate heartburn or stomach upset. You can use it to make ginger tea to help stave off nausea as well. Ginger is amazing and everyone should have it on hand. It is a natural medicine as well as an amazing flavorizer!

I hope that you give homemade ginger paste a try and I hope you love it!

Happy Eating!
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