Garlic and/or ginger paste


This is very simple and a good thing to have frozen in tbsp. portions.
Best to make a batch every month or two to keep you going and save time.

The rule for both ginger and garlic is to add 1g of water for every 10g of pulp. So….

  • 150g peeled garlic (probably 3 whole garlic heads)
  • 1 tbsp. of water (15ml)
  • Blend to a pulp.

Freeze in ice cube trays in tbsp. portions and then transfer to a bag – remove and defrost when needed.




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