The result is much better than any of the commercially available minced ginger in the UK, and also means that I always have a convenient supply of fresh ginger. In fact, I've come to prefer the minced version to using freshly grated or chopped ginger. We're not meant to admit that we sometimes find peeling and chopping a chore, but having to prepare every ingredient from scratch can turn a simple dish into a labour-intensive one. I also think that this minced ginger is in many ways superior to using fresh, because the flavours integrate more consistently (and you aren't left with any fibrous lumps or strips of ginger).
1 kg of fresh ginger
3 teaspoons of salt
3 tablespoons of vegetable oil
- Peel the ginger. (I use a sharp knife. There is more wastage but it is much quicker.) Squeeze the lemons.
- Chop the ginger in a food processor, then add the lemon juice, salt and vegetable oil and continue to chop until you have a rough paste.
- Transfer the paste to sterilised jars, and pour off the excess liquid on top.