Initially when the ginger and garlic ferment, store in a dark warm place in your kitchen. Once blended and bottled, store in the fridge for 1-2 months.
@@indishiousMonths? Because the instructions in the video (at 0:31 seconds) say that "fermenting this paste makes it last for over 2 weeks in the fridge". There is a great difference between two weeks and two months. Which is it, please? I love how well made your videos are, but if the information in them is unreliable, then all that effort is going to waste.
According to Wikipedia "Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes." In this recipe, we add salt to the pounded garlic and ginger to prevent the growth of unwanted bacteria and ferment at room temperature for a few days. This process 1) helps preserve the ginger garlic paste so you can keep it for longer 2) removes the raw pungency of garlic and ginger.
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Thanks this is anew way for the paste I make it by adding olive oil but your recipe is better thanks again and I will try it
Thanks♥️❄️♥️
Very nice presentation. Thanks.
Is that ok to make the paste first and then ferment?
What sort of environment should one leave the jar? Fridge or room temperature? Light or dark? Thanks in advance.
Initially when the ginger and garlic ferment, store in a dark warm place in your kitchen. Once blended and bottled, store in the fridge for 1-2 months.
@@indishious thanks so much!
@@indishiousMonths? Because the instructions in the video (at 0:31 seconds) say that "fermenting this paste makes it last for over 2 weeks in the fridge". There is a great difference between two weeks and two months. Which is it, please?
I love how well made your videos are, but if the information in them is unreliable, then all that effort is going to waste.
the end product is still live..? so you don't won't it in a sealed jar unless you are going to burp it regularly..? even in the fridge ...?
First time I saw fermented paste . No need to add oil …? Can we change the ratio of ginger and garlic ? Can we freeze it in ice cube trays .
Isn't garlic strongly antibacterial? So i am wondering if this is actually fermented or not.
3%=10g?🤔
0:53,
1:45,BURPITT
why called fermanted
According to Wikipedia "Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes."
In this recipe, we add salt to the pounded garlic and ginger to prevent the growth of unwanted bacteria and ferment at room temperature for a few days. This process 1) helps preserve the ginger garlic paste so you can keep it for longer 2) removes the raw pungency of garlic and ginger.
@@indishious♥️👍♥️