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The addition of oil helps preserve the paste when it’s put in the fridge or freezer. The actual amount you add can be adjusted to your flavor preference.  Any neutral-flavored oil, like canola or avocado oil, will work in place of vegetable oil. Using a small amount of vinegar will have a similar effect, but may affect the flavor. Use a dry glass jar with an air-tight seal. Avoid adding any water to the paste so it stays fresher for longer. Label the container with the date so you know how long you’ve kept the ginger paste. Don’t let the ginger paste sit at room temperature as you cook. Once you’ve scooped out the desired amount, close the jar tight and put it back into the fridge. Keeping the paste cold is essential for keeping a fresh taste. Measure out 1 tablespoon (15 mL) of the paste into the wells of an ice cube tray and put it in the freezer. Once the cubes are frozen, transfer the cubes to an airtight freezer bag. Label it with the date you made the paste so you know how long you’ve kept it.  Frozen ginger paste has a shelf life and can be used for up to 3 months.  Ginger paste can be added to stovetop meals immediately, but thaw it in the fridge for 5 minutes if you plan on using it in baked goods.
Add 2 tablespoons (30 ml) of vegetable oil. Store the paste in a glass container for 1 month in the fridge. Return the paste immediately to the fridge after you use it. Freeze the paste in individual servings in an ice cube tray.