Ingredients: 

• 40 g fresh ginger (peeled and roughly chopped) 

• 60 g garlic cloves (peeled) 

• 1 teaspoon vinegar 

• 1 tablespoon oil (any neutral oil) 

• ½ teaspoon salt 

• 2 tablespoons water (optional - use only if not storing the paste for long)  

Method:  

1. Peel the ginger and garlic. Roughly chop the ginger for easier blending. 

2. Add ginger, garlic, vinegar, oil, and salt to a blender or small mixer jar. 

3. If you're using the paste immediately or within 2-3 days, add 2 tablespoons of water to help blend smoothly. 

4. Blend everything into a smooth paste. 

5. Scrape the sides if needed and blend again for uniform texture. 

6. If storing longer, avoid adding water and store in a clean, dry glass jar. 

7. Keep refrigerated for up to 2 weeks, or freeze in small portions for up to 2 months.  

Tip: Oil and vinegar act as natural preservatives and help keep the paste fresh.