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Any moisture will shorten the shelf life of the paste. Pat the ginger dry thoroughly before you continue, and make sure your kitchen equipment is dry. If you have mature ginger with wrinkly, brown skin, peel it before chopping. You do not need to peel young ginger with soft, yellow skin. Start with 4 oz (113g) of ginger, or about 1 cup after chopping. Some cooks prefer to add more ginger (up to double this amount), but wait until you taste the final product. It's easy to overpower the garlic. Young ginger has a less pungent taste than old ginger. You can use much more without overpowering the garlic. As garlic ages, its aroma and flavor becomes stronger and stronger. Besides overwhelming other ingredients, these aromatic compounds can turn your paste a surprising blue-green color. Start with fresh garlic to avoid these effects. Cut out any green sprouts from the garlic, which have a harsh burning taste. . You'll need about two large heads of garlic, or roughly 20 cloves. Save yourself some time by peeling them all at once:  Separate the cloves and drop them in a large, metal bowl. Take a second metal bowl the same size. Place it upside down over the first bowl. Shake the two bowls vigorously for a couple minutes to remove the peels. Combine the ginger and garlic in a food processor or blender. Add a generous pinch of salt so the paste lasts a little longer. Scrape down the sides between pulses. Pour in about ½ tbsp (8 mL) of vegetable oil near the end of the blending process. Choose an oil without a strong flavor, such as canola, corn, or safflower oil. Slowly pour in more oil if the blender is stuck, a dash at a time. Place the paste in a clean, dry jar. Put it in the coldest part of your fridge, usually at the far back. If the jar is sealed against air and moisture, the paste can last two or three weeks. However, even in the fridge, there is a risk of very dangerous botulinum contamination. If you keep the paste for more than three days, make sure to heat it thoroughly for at least ten minutes to destroy this toxin.  The top surface of the paste may turn brown. This is a harmless reaction with oxygen, and not a sign of spoilage unless the color extends below the surface. Keep a clean spoon in the same container as the paste, or make sure every spoon you use is completely clean and dry.
Wash and dry the ginger. Chop the ginger into rough cubes. Find the freshest garlic possible. Peel the garlic Blend together ginger, garlic, and salt. Drizzle in oil. Store in the refrigerator.