This Kitchen Trick Keeps Homemade Ginger-Garlic Paste Fresh for Half a Year A simple kitchen trick lets home-ground ginger-garlic paste stay fresh and preservative-free for a full six months. A simple kitchen trick is helping home cooks skip the trip to the market for ginger-garlic paste and still keep a jar fresh for a full six months. Many working people reach for the ready-made paste sold in stores simply to save time, but that convenience comes at a cost: packaged paste is loaded with preservatives and never quite matches the aroma and taste of a paste ground fresh at home. For anyone tired of peeling garlic and pounding ginger every other day, this method solves both problems at once, cutting prep time down while keeping the paste tasting home-made for months. What You Need The recipe uses just two ingredients: 1 kilogram of garlic, cleaned and completely dried, and half a cup of oil, which replaces the water normally used while grinding. The Fastest Way to Peel a Kilo of Garlic Peeling is usually the most tedious part of making ginger-garlic paste, but a simple trick clears a whole kilo in minutes. Start by separating the garlic cloves, skin still on, or chopping them lightly. Sprinkle a little corn flour or maida over the cloves, then rub the garlic firmly between your hands. The corn flour or maida makes the skins let go of the cloves almost instantly. Next, tip the garlic into a plate or a large bowl and shake or toss it vigorously so the loosened skins fly off and separate from the cloves. Rinse the peeled garlic thoroughly in clean water, then dry it completely before moving on. Once dried, the full kilo of garlic is ready to be turned into paste. Getting the Ginger Ready For the ginger, lightly scrape the skin off using a knife rather than peeling it thickly, then chop it into small pieces so it grinds down smoothly and easily. The Real Trick: Swap Water for Oil Most people pour a splash of water into the mixer jar while grinding ginger-garlic paste, but that water is exactly what makes the paste spoil quickly and turn the color dull and dark. Instead, when you add the peeled garlic and finely chopped ginger to the mixer jar, pour in half a cup of vegetable oil in place of water. Oil works as a natural preservative and is what stretches the paste's shelf life out to months rather than days. Once the oil is in, run the mixer until the garlic and ginger blend into a smooth, fine paste. Storing It So It Lasts Six Months After grinding, let the paste cool down completely before doing anything else with it. Transfer it into an airtight steel or glass container or bottle, making sure the container is completely dry before the paste goes in. Once sealed, place the bottle in the refrigerator. Because of the oil mixed into it, the paste will stay good for a full six months without spoiling, without any change in taste, and the color will stay just as fresh as the day it was made. Try the hack this weekend, and the daily hassle of peeling and grinding is off the to-do list for the next six months. What this means for you • For home cooks: Making a six-month batch at once from 1 kilogram of garlic and half a cup of oil cuts the recurring cost of preservative-laden store paste and saves the daily hassle of peeling and grinding. Questions & Answers 1. What's the easiest way to peel a kilo of garlic at home? Sprinkle a little corn flour or maida over the cloves, rub them firmly with your hands, then toss them in a plate so the loosened skins fly off. 2. What should replace water while grinding ginger-garlic paste? Add half a cup of vegetable oil to the mixer jar instead of water, since water is what makes the paste spoil quickly and turn dark. 3. How long does the paste stay fresh with this method? Stored in an airtight container in the refrigerator, the paste stays good for a full six months without spoiling or changing taste or color. 4. What kind of container should the paste be stored in? Use a completely dry, airtight steel or glass container or bottle, then keep it refrigerated. 5. How much garlic and oil does the recipe call for? It uses 1 kilogram of clean, dried garlic and half a cup of oil. 6. How should the ginger be prepped before grinding? Lightly scrape the skin off with a knife and chop it into small pieces so it grinds down smoothly. https://trendkia.com/en/food/yaha-kichana-trika-adaraka-lahasuna-ke-pesta-ko-chhaha-mahine-taka-rakhegi-ekadama-taja-4362 TrendKia — Har trend, sabse pehle.