Thanks for the compliment and question! I know it is a lot of chopping and mincing. I own a mezza luna blade and board- have you seen these? They make chopping all that garlic and ginger go faster. I also use it for the cilantro. Here’s a link on where to buy one if you are interested in getting one. http://www.chefsresource.com/mezzaluna.html?gclid=CJ6u_OXPscICFS0Q7Aod5zcA9A I also go ahead and buy the prepeeled garlic that is available locally at both the whole foods in prepped veggie area or Harris Teeter. Asian Markets usually carry jars as well. As far as how long it lasts- well, we go though it at a pretty good rate so it’s never really been tested long term here at my house. But in general I make it every 60 days or so with no discernible loss of quality in that time. My Chinese friend say it never goes bad- but did I mention the language barrier? 😉 So something between 60 days and never. Hope that helps!