(250g are about 8 ounces)

i already made a garlic ginger paste (125g ginger, 125 garlic, some oil, some salt, puree it with a mixer) and froze it. first dish i used it was super nice, the second one had too much garlic, maybe i should have taken a bit more ginger, or i just used too much of the paste.

what do i look for? maybe something to make it durable, but recipes to consume it are also welcome, preferable vegetarian. otherwise i’m open for all ideas :-)

thanks a lot!

  • 7EP6vuI@feddit.orgOPEnglish
    2·
    19 hours ago

    i tried ginger beer once, but chickened out when it was time to pressurize it in a bottle, so it got moldy and i had it to throw out… maybe i should try this again…

    kombucha seems a bit easier. let’s see if i can find a starter set…

    • jol@discuss.tchncs.de
      3·
      17 hours ago

      While Kombucha is easier, you need to buy raw kombucha to start it. But it’s definitely less mold prone.