Question about bulk preparation

I have a question about this marinade recipe that I have. I really like it, but it's much easier to prepare in bulk. It has garlic and ginger. These roots tend to be mouldy after a certain time, on their own, but what if they are suspended in soy sauce? That is another ingredient. Will the sauce impede mould growth?

Not really. I wanted to know if the garlic and ginger would go mouldy when suspended in soy sauce at room temperature.

But if I was to freeze it, what would that do to the ingredients? Lessee... the only things that aren't powders or liquids are... the ginger and garlic, I guess.

Garlic and ginger go mouldy quickly on their own???

Hm..

Maybe that's the difference in climate...

Here I find those are two things that last, like, forever... I'm not even sure I can picture mouldy ginger or garlic.

Anyway just from observation salt and acidity tend to be rather strong preservatives, so I would imagine that soy sauce would keep the ginger and garlic for longer. I'm only guessing though.

If you'll give me your snail-mail, next time it happens, I'll send a clove to you. Your island doesn't mind receiving mouldy vegetables from another hemisphere, right? Maybe I'll just take a picture.

Actually, this recipe calls for a low-salt soy

I'm sure if you keep the sauce in either air tight jars/plastic bags,It will preserve,for a while at least.youll need to keep it chilled or out of direct sunlight
.Room temp will increase bacteria count & spoil the product faster.
You can purchase pre crushed garlic & ginger that has a longer shelf life because it's been through a preservative proccess.sauces,in my opinion are generally better fresh.
Also if you freeze sauce/marinade,It will lose alot of it's original flavour & taste.but excellent way to prolong use by date.

All this reading about garlic, ginger, and soysauce makes me wonder... "What is the recipe!!?" It sounds delicious and it's making me very hungry.

Got a thing for garlic, too, eh? Yeah, maybe that's why no one's been willing to marry me yet. Maybe if I made a small investment in some Clorets...

Ok, it's a marinade that claims to be ideal for flank steak cut in a thin slice. So far, I haven't used it for exactly that, however.

2 tbsp lemon juice
½ cup soya sauce lite ("less salt")
¼ cup vegetable oil
fresh ginger (freshly chopped, and no, they don't say how much)
2 cloves of garlic
1 bay leaf
1 ts Chinese 5 spices
pepper to taste

marinade in refrigerator for at least 4 hours (turn the steak once)

When I bulk prepared it, I put it in a jar with 5x the ingredients, omitting the oil, since it doesn't mix very well. It seemed pretty good, to me at least, although, I don't know what mould may have developed if I'd left it for longer :O

Hahahaha...

Now that would just be wasteful. Don't go letting things go mouldy on purpose