FERMENTED GARLIC - Ordinary Garlic Becomes Extraordinary! Easy Recipe
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- Опубліковано 15 чер 2024
- Lacto Fermented Garlic turns ordinary garlic into extraordinary garlic in both flavor & health benefits! This fermented garlic recipe provides a variety of options such as using fresh herbs, dried spices or plain (garlic straight up)! Beginner friendly instructions that take you through the process from day 0 to week 3, step by step.
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⭐BRINE MEASUREMENT CORRECTION:
(Metric) 15g salt to 500ml water
OR
(US Imperial) 3/4 tbsp salt to 2 cups water
➡️WRITTEN RECIPE:
cleanfoodliving.net/fermented...
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➡️WEBSITE: www.CleanFoodLiving.net
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• Glass Fermenting Weights (lead free & heavy): amzn.to/3JjT2mK
• Regular Jar Lids (non-corrosive plastic): amzn.to/3SwrQWe
• Sophico Fermenting Lids (4-pack): amzn.to/3vTgrXG
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➡️SHOP ALL MY FAVORITE FERMENTING GEAR:
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➡️ CHAPTERS:
00:00 Intro
00:19 Ingredients
00:49 Salt
01:06 Make The Brine
01:23 Equipment Prep
01:31 Instructions
04:42 Fermentation Period
05:03 Fermentation Events
06:13 Blue-Green Garlic
06:46 Ending the Fermentation
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Disclaimer: I am not a medical doctor, a medical professional, a dietician, or a nutritionist. All content found on the CleanFoodLiving UA-cam Channel, and related social media and written articles, including: text, images, videos, or other formats were created solely for informational purposes only. The content is not intended to be a substitute for professional medical advice, diagnosis, or treatment. Always seek the advice of your physician or other qualified healthcare provider with any questions you may have regarding a medical condition or proper nutritional advice. Never disregard professional medical advice or delay in seeking it because of something you have watched on this video or read on the corresponding website. Use caution when following the recipe in this video. The creator and publisher of this video will not be held responsible for any adverse effects that may arise from the use of this recipe and method or any other recipe and method on this channel and the corresponding website.
The very first time I fermented something, I will never forget. Cabbage, onion, spring onion, carrot, habaneros, black pepper, mustard seed. Fermented at around 20c for a month. When I arrived back from holiday, I went to taste it and my mind was blown away! It was instantly my favourite food from that day onward.
I made a honey with ginger, tumeric, a little black pepper, cinnamon sticks, cloves and echinacea. I also made Fire Cider and put oregano and thyme.
THANKYOU so much for the great information ‼️
- I’m fairly new to fermenting… SMH 😔
Please brothers & sisters, don’t wait as long as I did. (I actually new better. I turned 66 in Dec. And now my body is crying out to be healthy again.)
▫️
The earlier you start, the longer your body will stay stronger. Just think how great it will be to do the work of a 30 year old, when your 65!! )
I’ve seen it with my own eyes.
“Even older than that.”
▫️
Blessings 🕊
Thanks again 💕
Did you mean “new” as in something new, or “knew” as in gaining a new awareness of something?
You forgot to mention that after a week the fermenting garlic will smell FANTASTIC! Like the best Italian food ever!
This lady's voice is soothing 😍
First time here. Her delivery is so admirable, plus her instructions are so detailed and precise. I must subscribe so i can learn more from her valuable teachings in such a nice humble manner with class.
So refreshing. Well bred obviously.
Love.
Thank you & I'm so glad my style suits your way of learning!
I tried your sauerkraut and wow so much better than the store bought ones I used for years. Will definitely give this a try. Fan from South Africa
Ooh. I grow shallots with my onions. Those would be nice too. I LOVE fermented garlic and it also stories nicely in olive oil once its finished fermenting.
One minute into your share , I knew it’s okay to subscribe and like. Great explanation.
I always keep a garlic honey ferment on the counter. It's DELISH!
This lady is so cute I'm sure if she told me to ferment a car tire I'd give it a go.
😄😄😄❤️
Another great video! I’ve already done your garlic fermented in honey recipe (with the kombucha added) from a while ago… and I have a jar of fermented garlic scapes in the fridge too! There’s no such thing as too much garlic 🧄! Steph - Australia
Just started some this morning! Thank-you for the video!
Thank you , I will try soon 🙏🏻
Absolutely love this channel
Excellent video!
Thank you! A great resource.
"The Finest Kind" ~♡~
Thanks
I like garlic 🧄 & onions 🧅 and fermenting and pickling, thank you… I will try this 😊👍🏼
Fantastic , appreciate your effort to producing this video. Thank you from Australia
Love this💜and thx for the research on the PH reader✨I just got the glass one🎉
Nicely done thankyou
Your instruction is excellent, nice and detailed. Thank you.
Thank you 🕊
Wonderful video. Thank you!
Thank you for sharing this, I have learned so much and you have encouraged me to try
Thanks you're a great teacher
Thank you so much, once again! 🤗
The salsa and apple vinager are solid staples in this house now, and I’ll definitely try this too! 😋
Thank you 🧄
My goodness that looks good. I have garlic growing in my garden.
I have garlic planted in my fall garden, and elephant garlic on order to plant in spring. Excited to try this!!!
Very nice guide. It's so helpful to know what can occur and that it is or isn't a problem.
Thanks for all your videos. I started my home vinager and now l give to my coworkers and they love it thanks ❤
I've tired many of your recipes and all have turned out fantastic. Just made your Kimchi recipe and the hurry up and wait ensues. I'll definitely add this to my 'next' list. BTW cauliflower is my fav so far. Thanks for sharing your expertise!
How great! L💙ve the white kimchi, yum!
Thanks for a very well thought, thoroughly and concisely presented video. A truly perfect lecture on a topic for learners.
Thanks kind lady as I eat fresh garlic almost every day and so enjoy fermented as well.
Thank you
From Nepal
Multumesc mult
Exactly what i was looking for! Hardly anyone is posting or sharing fermenting garlic with salt brine usually the shortcut with vinegar.
New subscriber here from the Philippines, been watching a few of your fermentation videos the past week and was like oh it's really worth it to subscribe to this channel today.
I super appreciate how informative and simple they are. As i'm finally starting my fermentation journey, that i've been preparing for and buying gadgets for almost a year now. I just finished my raw juice fast just to supercharge my holistic health & spirit.
Also it's so helpful that this is the first time I haver ever bought any YT creator a cup of tea, definitely worth it just to show my gratitude to what you share regularly and expertise you've garnered over the years. You've got a great niche.
Maraming salamat 🙏
Wow, thank you so much! And I'm so happy for you and your health journey!🥰
Lacto-fermented pickles bring me back to my youth when we would go to the grocery store and there was always a deli pickle barrel near the deli and we would grab pickle right out of there. I have been making my own for 20 years now with fresh picklers and dill from the garden. Great channel!! Subscribed!!
Definitely need to try this next! I pickled onions last week and I love it!
Thank you very much
I learned so much from your videos, thank you so much!! You explained everything so well, you’re such a great teacher⭐️⭐️♥️⭐️⭐️
Hi! I fermented asparagus & onions four months ago & it’s been in my cold basement the whole time, it looks & smells ok, wondering if I should toss it or is it still safe to eat?? Thank You!🌸🌷🌼
I’m only halfway through this video first of yours that I have seen. I like your clear, direct, precise instructions, and your manner and persona. I’m excited to start trying some of your fermentation techniques I have subscribed will watch your other videos. Thank you very much.
Agree. Her kind demeanor was so refreshing. You put in words everything I was thinking.
Thanks!
Thank you very much!😊
I was so glad when you confirmed the blue color was not mold. I fermented a second batch of both regular garlic and honey fermented garlic. The next batch I make, I am going to try with Italian seasonings.🤗
@@WilliamsSmith-wr7no what favor is this?
Aloha beautiful soul sistah.💕🎚️
Very nice ❤
I have done fermented garlic for sometime. Last year I got a load of garlic. I pealed it all and had a huge mason jar and did the ferment there. Now in the refer when ever I want garlic for something I reach my had in the jar and it is sometimes green, all good.
Since then found a better way to peel garlic.
I wanted to give you a very large heart felt thank you. I made your fermented garlic about a month ago. I included onion slices and some carrot sticks. Although I did not much care for the flavor of either of them. When it was done I removed both, saved and stored the garlic in a smaller screw top plastic container. Well about a week ago I opened a new container of Onion chip dip, and thought of the garlic. I ran one big clove of it through a garlic press into the dip. Then added some granulated garlic. Much to my surpise, the flavor was awesome. Even more to my surprise the pro-botics straighted out long term chronic tummy problems I've struggled with for 20 years. Starting with too much stomachA acid production, and moving into alternating waves of explosive diarrhea and constipation. For 2 weeks now all has been smooth sailing. In total I ended up with 4 cloves of fermented garlic in my onion chip dip, and a substantial amount of granulated garlic. And the more I ate, and the longer I ate it, the better things were. I have just put 2 cloves of fermented garlic ( and granulated, enough to singe your hair off) into a fresh container of onion chip dip. It is "Aging" in the fridge, I'll be into this afternoon.
God BLESS you!
And a Bthousand thanks.
Bill in Fargo ND
That's Amazing Bill!🤩
Thanks
Thank you very much!
I love your videos and have followed several of them. Today, I realized I have never heard you caution viewers about using chlorinated water. Should you mention that in one or two of your videos?
Thanks for the video.
1. Did you choose to release this video now because your garlic from last season is starting to sprout?
2. If garlic fermentation is slow to start, how do you contrast your recommended onion vs a bit of unpasteurized sauerkraut (or other lactoferment)?
No contrast in opinion. Adding another lacto ferment like sauerkraut (or even non fermented cabbage pieces will jumpstart the garlic or any other slow-to go vegetable like cauliflower).👍😊
Love this!
Have you ever fermented rice? Or potatoes?
☕🍰for your video😘
Hi! I already done subscribe of your channel. I want to know how much present salt give should of fermented foods, such as Sauarkraut, kimchi, vit kavas etc..
Would the probe of a gardening pH meter be suitable for measuring the brine?
I am guessing that you could also WB can them, for storage?
Thank you very much. I am still learning how to ferment. And I have a batch of green beans with garlic and the garlic did turn blue? I thought that was a bad thing. And I was about to throw everything away
So I absolutely love the fermented onions I was able to make, thank you!! I started the garlic two days later however, March 3rd, and it has been actively bubbling for at least two weeks. Isn't it supposed to get past bubbling and sit at least a few days before I see if the fermentation is done?
It has to do with what microbes are present. So long as the ph reads below 4.5, it's ok.
thanks alot for your great explaning.
can i but an air lock like what we do with wine ?
Yes you can 👍😊
I have a question 😅
Is it possible to eat too much garlic?
I hope not,but I've been told I eat too much raw garlic 😢
Thank you so much for the video ❤❤❤
A garlic lover in Georgia 😊
Eat more garlic❣️
Nothing in excess in good.
According to a NIH study, eating 1 gram of garlic per kilogram of body weight caused liver damage after 21 days.
So if you weigh 100 kilograms and eat 100 grams of garlic every day, you're possibly causing damage to your liver.
Do you have a recipe for fermented eggs?
I did a batch of garlic a while back and it is now in the fridge. Is it too late to add some rosemary?
Nope, go ahead😊
13 days in, might have lost a couple of those days cause its been cool. Tried a piece of the garlic today, it was like trying to swallow fire. Im going to give this another week and try again. Was is normal to taste so hot. Did a test with ph strip, nice orande colour. I did find the brine was a little shallow an did add about 3 tbsp atpuns day8.
Hello, I spoke of this in the video. 1-2 out of 10 batches the garlic will turn up in heat rather than mellow. Still safe to eat, you did nothing wrong. Longer fermentation will not mellow it, once it turns fire, it stays fire.
There are different types of ginger and garlic ..buy only those with stronger smell..a bit expensive but has strong flavour and fragrant while frying..even neighbours can gets the strong smell ..its delicious too..for curries and stew..soup..etc
My husband loves eating raw garlic with his eggs. Does this taste anything like pickles? He hates pickles but I wonder if he would like this. I planted 180 garlic in my garden last fall! I hope it does well!🤞🤞
Instead of peper flakes, can i use ginger ?
Amazing videos you make btw, im a new subscriber and definitely here to stay. 💚
Sure can!
Do you know the nutritional differences in fermented garlic in brine vs honey.
Can you add kombucha or vinegar to make sure it is acidic?
What if i don't have a refrigerator ma'am? How can i preserve it longer? Thanks in advance😊
Thank you for this knowledge. Does anyone know if it is okay to use pink Himalayan type salt?
Yes, ok so long as no anticaking agents are in it.
Thanks for your great recipes; [the only one that turned out almost inedible is the onion ferment---it is definitely fermented perfectly, but the onions are SO tough that the only way I can use them is to make a puree/sauce in Cuisinart.]
Do you have a recipe for fermenting ginger---would love that! Also I have searched and searched for your recipe for Cranberry/Fruit Holiday ferment....seems to have disappeared????????? Thanks
ua-cam.com/video/uUvgbofV2S0/v-deo.html 😊
I just found you today, I must say I find you very informative. But I had a question do you or could you show how to infuse oil with garlic. I know to people that’s probably reading this it sounds easy to stick garlic in oil but from what I understand it can be poisonous I believe. Can you please settle this Burning question? And thank you for your videos and the time and effort you put into them. New subscriber.
Oh how cool! I never considered fermenting garlic. I've been growing my own garlic which is great, but I get pretty tiny cloves. THIS might be a perfect solution. One question though, I always cut off the root ends which I find tough and just a little gross. Looks like you don't. Please explain.
Because it simply doesn't matter one way or the other. It's a preference thing. If you want the end cut off, do so👍😊
Garlic: The Stinking Magic Herb is a good book to learn about the benefits of garlic.
I fermented all three minus the chili flakes (Rosemary, Dill and Traditional) using onion in all three. I didn’t see the brine correction until just now and used 15g to 250ml. The rosemary was the only one that had a safe pH level @3.99. The other two are at 4.55 and 4.6 so I guess it’s better to toss those two. Not sure why two wouldn’t drop and one did 🤷🏼♀️
I have some garlic batches do that sometimes as well. If you make again, add more onion, that will help.👍
how to make fermented garlic with vinegar?
you forgot putting links at the end you are pointing 👉 with no reference
They only show on a laptop or desktop... that's why i put the written links additionally in the video description.👍
Is it possible to use sachet for herbs so that we can avoid floaters?
Sure you can try that👍😊
I noticed I had some salt sitting at the bottom of the jar. Is that normal?
Do you ever do fermentation without salt brine and just use a fermentation starter from grapes or any other fruits or vegetable started with some sugar and water?
No because that will not create a lacto fermentation. This video explains more on the function of salt with a vegetable, lacto-fermentation: ua-cam.com/video/dTHkb2VWQt8/v-deo.html
Hello. Recently came across your videos and I have a question: do you think putting whatever you want to ferment in a cheesecloth, tying it up and brining it in a glass bowl would work?
Possibly that could work... but weight down the cheesecloth & it contents so it's fully beneath the brine because it will float up as the fermentation progresses. If it gets exposed to oxygen above the brine surface, then mold and other pathogenic problems can arise.
@@CleanFoodLiving of course, as well as covering the bowl with stretch foil (with holes poked in it, naturally) to prevent any dust etc from getting in. Thank you for the response and for your educational videos.
@@MrZebub 👍😊
Is it possible and effective to re-use a brine that I just finished eating all the contents ?
Yes you can do that👍
Hi, Can i use the water salt ratio in ither vegetables?
yes you can😊
does the garlic and onion soften during this process? i am limited to a soft food diet.....could i cook the cloves to soften and then ferment?
It's my understanding that food has to be raw to ferment. Cooking kills the bacteria needed for fermentation.
Can we use dry herbs for the fermentation?
yes👍
We leave to ferment at "room temperature"... could you please specify? I live in a tropical place, where room temperature averages 32 grades Centigrade. Is fermenting in these conditions dangerous or unsafe? Thanks for sharing your knowledge.
Room temperature is 20 degrees Celsius in science
Does fermented garlic keeps its nutrients as.good as fresh?
From her previous videos every ferment has increased the nutritional value of the vegetables
correct😊
do you drain the fermented water or leave it with the garlic?
Never drain, always leave the brine.👍
1:18 - as I understand this recipe recommends 6% brine - 15 gramms of salt per 250 ml of water. Other places recommend to use 2-3 %. What might be the advantage of using 6% brine for the fermentation of garlic?
Theres a typo in the video with the corection in the description (and the written recipe is correct)
(Metric) 15g salt to 500ml water OR
(US Imperial) 3/4 tbsp salt to 2 cups water🙂
About how many medium size garlic bulbs are need for a pint jar?
A heaping cup
Thank you!
Can I ferment jalapeños and habaneros with my garlic? I want to ferment these things in honey. I want to make a spicy hot honey garlic situation. It may sound silly, but my intention is to use it as a glaze on top of some smoked pork ribs.
Yes you can ferment the peppers with the garlic in a salt brine... but not the peppers with the garlic in the honey because the peppers will release so much water and raise the ph too high. PLUS I've tried fermenting other vegetables in honey, which not only does it raise the ph too high due to water release, but the vegetable ends up disgusting. There's a reason why you don't see the combo out there beyond the garlic... other veggies flop in honey ferments.
@@CleanFoodLiving ok thank you! Good info! Hmm. Well, in that case, if the issue is too much water getting released, could I substitute dried hot chilis instead to go with the garlic/honey?
Edit: or even something as simple as adding hot pepper flakes into the mix
@@Clintnorth1 Yes that would work👍
Great video but the link didn’t work for me. 😞
Thanks for letting me know, I fixed it.
cleanfoodliving.net/fermented-garlic/
Can red onions be fermented?
Yes! ua-cam.com/video/pRQzusfirJ8/v-deo.html
I had an unusual experience with fermented carrots. On day 10 the ferment was on track and had a Ph of 3.9, and there was nothing unusual. However, on day 14 a granular white substance began to develop. On day 15 the ferment developed a strange metallic odor that was very off putting. Only one of the two jars developed kahm yeast. Jars and utensils were washed with hot soapy water, the salt was just salt, and the water came from my RO (reverse osmosis unit.) Any ideas that could help prevent a repeat?
What was the Ph when you ended the fermentation (after day 10)? What type of lid was being used? Where were the carrots from?
Carrots were organic from Sprouts Market, the lids were the Kerr plastic ones, the Ph held at 3.9 after day 10.@@CleanFoodLiving
@@sdoitla1431 Everything sounds good.
I'd have to see a photo of the white granular substance you speak of to be able to identify it. As for the metallic odor, that is a fail on checklist item #2 on the safety checklist so you are correct, the fermentation is not good to eat. (4-point checklist video: ua-cam.com/video/q8yJUn0dhT4/v-deo.html)
I did read in your original comment that the ph was 3.9 on day 10. But was wondering if you tested again after day 15 or later... That was the PH reading I was inquiring of. If the ph was still 3.9 days after 15- 21+ (not creeping up) then yes, that is odd. I have seen a fermentation behave 'normal' with a low ph (below 4.0) up to the 2 week mark and then spontaneously flip into a fail. The PH did remain in the 3's, but a foul odor developed, indicating a failing fermentation. (4-point checklist video: ua-cam.com/video/q8yJUn0dhT4/v-deo.html)
Where/when I have seen this is when I was testing Salts with anti-caking agents. The ph for all the test subjects behaved normal up until 10-14 days, then while keeping a low ph, developed a bad 'wrong' odor. I contributed the odd behavior to the chemicals in the salt since chemicals can either kill the probiotics all together OR cause strange, abnormal bacterial behavior.
I understand your salt was pure salt. Where I'm going with that little story is that my guess is there was something the carrots were treated with before they were bagged for the store. Organic doesn't mean what it used to mean back in the 1970s & 80s in that the produce is not treated with any chemicals whatsoever. Today, due to the relationship between big pharma and the FDA definitions have changed. Organic means only different kinds of chemical treatments are applied to the produce.... ones that the FDA classify as "organic". So even though the carrots were organic, there may have some kind of sulfide applied to them. Here is a quote from an article on organic pesticide/herbicides: Even though it is accepted as an organic spray, it should be noted that are still toxic and should be used with proper safety precautions.
Not all chemicals will cause a fermentation to fail, just some. That's why some regular, commercial produce will ferment fine and sometimes it wont. Sometimes "organic" will ferment fine and sometimes it won't.
I know I'm getting a bit long winded here, but I can't explain somethings without backstory for context and detailed explanation to provide for thorough understanding.
At the end of the day, sometimes freak fermentation fails happen. I've had plenty over the years, it just happens. Sometimes it is the error of the fermenter and sometimes it's not. In this case, you did everything right and I believe the carrots were the culprit. If you feel up to try again, switch carrot brands since what the carrots are treated with will vary from farmer to farmer. You could even try regular commercial carrots and see the results.😊
Turns out the "snow" crystals was a development of crystals forming from an element in the sea brand I used. (I'm not going to use Morton sea salt again.)@@CleanFoodLiving
What if I don't use the fermentation weight?
The weight is crucial. Watch my video on why (@3:18): ua-cam.com/video/dTHkb2VWQt8/v-deo.html
Can you mince the cloves first?
The more sliced and diced the garlic is, the more alkaline juice it's going to release. You can give it a go, but be aware it *may* slow the fermentation down from being able to drop below 4.5 within 5 days.
@@CleanFoodLiving Ok I was planning on a 2 week ferment. Wil that work, do you know?
Onions contain sucrose, which feeds the yeast and therefore ferments faster. Onions can be replaced with a quarter teaspoon of sugar.
P.S. This is the second time UA-cam has recommended your video to me and the second time I’ve seen warnings about salt. I have never seen salt with impurities in Russia... Well, except for iodized salt. Why do your manufacturers add soda and other unnecessary impurities to salt?
In the US additives to salt prevent clumping/caking when exposed to humidity. Not all salt sold in the here has these addtional ingredients but many do. Processed foods in the US are reqired to have an ingredients list which is usually in fine print some where on the back of the packaging. The ingredients list "should" allow you to pick a product that is 100% salt.
@@jimreeves9446 Thanks for the answer.
Hi, I did the garlic fermentation, it’s been almost 2 weeks already, I tasted it today thinking it will be sweet but it was still very garlicky , not nice to eat as a side dish, is this normal ?
It can happen sometimes. Instead of eating straight, try using in a recipe that calls for garlic.
@@CleanFoodLiving can I extend the fermentation some more time ? I read somewhere that garlic needs more than a month in fermentation . Is it harmful if I ferment it until I like the taste of the garlic ?
@@user-fy4xs7zg9w You can ferment it as long as you like. To know if the garlic is safe to eat, follow my 4-point fermentation checklist 👍 bit.ly/4107KpN
@@CleanFoodLiving thank you so much 😊