My ginger paste

This recipe really saves you alot of time, money and effort! In the early days of my cooking jurney, i used to throw away so much ginger because i could't use it all up quick enough. Now i prepare it this way in bulk and freeze. Then when ever you need it you can just spoon it out into your cooking.

Ingreadients:-

As much ginger as you want to store ( Maybe 3 whole roots )
salt

Directions:-
1) Peel the ginger and roughly chop

2) Put all of the ginger into a blender or an electric grater

3) empty the ginger into a bowl and add enough salt to stop the ginger from freezing. The reason that i have not given definite amount is that it is really trial and error. I don't worry if i have not used enough because all it means is you have to freeze it anyway and then give the block of frozen ginger a good scrape with a spoon or something like that to make this humble ginger paste into something of a real time saver.

4) Freeze the ginger paste and if you remember, after a few hour you can take out the ginger and give it a bit of a stir. Freeze, and then again after 3 or four hour, give it another stir. Really don't worry if you forget because i always do! To be honest if you spend a bit more time scrapping it with a spoon instead if stirring it all the time, you get a much fluffier end result.

5) when you have followed all of these steps, your ginger is ready to use to make your cooking more convenient. Just simply add as required.