Thoroughly **peel** all the garlic and ginger. It is important to ensure all skins and peels are removed before processing.

Place the peeled garlic and ginger into a food processor. Start the processor, and while it is running, **add the salt**. Continue to process until the mixture forms a smooth, uniform paste. Stop to scrape down the sides as necessary.

Transfer the paste immediately to a clean, **airtight 1L jar**. Tamp down the paste to remove air bubbles and seal. Store on the **countertop for a few days** to kick-start fermentation, then transfer to a cool, dark pantry or the fridge for long-term storage.