Fermenting Garlic
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- Опубліковано 24 жов 2018
- We experiment with lacto-fermenting our Oregon grown garlic by following this simple recipe, this allows us to keep all the benefits of raw garlic and provides a means of preservation.
Recipe followed in this video:
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The skins can be used to create a powerful broth that has 10 times the amount of allicin in it. Just boil them until they turn dark brown and strain. When you store it, do so with a layer of butter on top and it will store for much longer. You can also freeze the broth.
Thank u for that
@@niwe3631 You're welcome. A slow cooker works great too.
Fascinating. Gotta learn more about this. Boiling doesn't kill off some of the beneficial properties?
@@mattbuszkoNo, but using a slow cooker instead will extract more. It takes longer, but when all the skins have turned brown, its done. Using these skins in a bone broth is a double wammy on the health front and would be useful for sustaining someone that is sick and/or cant keep food down.
@@chadlarson4149 1) dope!! Can't wait to try this. I just peeled a bunch of garlic, but I composted the skins before seeing your initial comment 2) do you have any concern about things like pest/fung/herbicide residues concentrating in the skin?
I ferment my garlic in raw organic honey. I do slice it thin and this would be a lot of work for you though. I just use a coffee filter ( with a rubber band ) as a " lid ", in a cool dark cabinet, for about 14 days or so. After it's ready I use the lid that came with the jar for better storage. It tastes delicious and is great for a sore throat and the allicin in garlic helps to heal because of it's anti-microbial, anti-virus and anti-fungal properties.
I have fermented using sea-salt water ( same method above ) lemon and orange slices, cabbage and onions ( jalapeños optional) and other veggies with great success. I think next I'll do the lemon and orange slices in the honey with a few spices. Yum. 😋 I enjoyed your video! ☺️
My auntie does this. However doesn't cut them. Leave them whole but peeled but it takes about 1 to 2 months to be ready but then keeps for ages. So if times not a factor save yourself the prep work
I saw a video about botulism and garlic in an anaerobic environment. Scared me. Please help me releive my fears😬.
HOPROPHETA , during the fermenting process I use a brown coffee filter ( rubber band ), as a lid. The honey I use is raw organic honey and is very thick ( wax included ). It sets in a cool dark place under a kitchen cabinet for 2-3 weeks. The honey thins as the garlic releases all it’s juice and health benefits. I haven’t gotten ill and I understand your concern for botulism. I had a 28oz., can of plum tomatoes explode on me and all over the whole kitchen! 😂 The concern for botulism is for babies and toddlers because their immune systems are not fully developed yet. If you’ve eaten honey, you may have at anytime, been exposed. Usually a can will have a bulge ( or explode in my case ) and a glass jar explode. Thanks for responding.☺️
@@lizzymoore54 Thank you! I am currently fermenting garlic in raw honey and one each of gignger and ginger lemon peel in prep for the fall and winter. The botulism video was scary though. I summered garlinc in olive oil and forgot to refrigerate the strained oil. Overnight fine bubbles began rising. Tossed it.
HOPROPHETA in oil, garlic does not ferment, so can be a source of botulism. But in brine, it ferments. No botulism. Same in raw honey. Best to crush or cut the garlic to expose more surface area to the honey.
I fermented a bunch of garlic in raw honey. Keeps forever and it turns mellow. You can use the honey as a drizzle sauce. It is delicious.
How do you do it? The process that you follow?
Thank you
@@ejonabregu1545 take garlic cloves..peel them..place in a jar..pour raw honey over them ..cover them completely. Let it sit for at least 3 months or longer.
i do this too. it's delicious! I feel after about 1 year they are amazing. I have an older batch that is about 4 years old now and it's the most amazing thing ever. the garlic pieces are candied and crumble apart when you eat them. :)
My nana always did this too, but as an immune booster/medicine , Last winter not a single person in our household got sick thanks to a small spoonful DAILY
I love using honey to ferment it. The honey will start to foam and become runnier as it begins to ferment and infuse with the rich flavors of garlic. Fermented garlic honey will take about a month before it is ready to eat and can be left up to twelve months in a cool, dark cupboar.
I tried fermenting garlic by itself. It stayed crazy hot!! But when I add it to other things I ferment...it does mellow out and is quite delicious. This year I added sliced garlic and cayenne pepper to my fermented cabbage. YUM!
I often gnaw on a raw garlic clove when having dinner. Great to get rid of a sore throat.
I have fermented garlic and notices how mellow it was after fermentation time had ended and thought I was imagining it but thanks to your comment I am happy now that it melows after time thanks Bob in the UK
Can we ferment hill single clove garlic in a similar way. As this veriety is seven time more potent in nutritional content, any first hand experience is welcome.
Accent of the presenter is difficult to follow for Asians! Can not help it looks, as many of them try to impress the audience.
An easier way to peel those pesky cloves is using a clean(new) pair of gloves you use for washing dishes. Pick up a handful of cloves and rub them in your hands back and forth & most of the paper will easily come off.
We will be trying our hand at this method as well as storing the cloves in raw organic local honey. We purchased our honey local in a 5 gallon bucket. I hear that is one of the best methods for garlic so we will be giving it a shot. Thanks for the great video! Blessings!
I love the simplicity of how you doing, no need the exact ratio measurement
I made my first big jar of fermented garlic in honey tonight. Fabulous health benefits! Next jar will be garlic, ginger & honey. Also thinking of making a jar with those 3 ingredients but adding chili to it & use this one for cooking when it's done. By the way, my garlic is homegrown & I've also got ginger for the future on its way.
It's great fun & rewarding work.
Great video, watching these videos of canning of stopped me going mad stuck in the house. I love garlic and isn’t it that the bigger they are the sweeter they are? God bless you both in your adventure. X
I do large amounts of garlic each year. I've found that soaking the cloves in very warm (but not too hot) water in a bowl and then kneading the cloves almost like dough gets the paper off a lot more quickly than shaking them in a jar.
Love love love it! Fermented foods are the best! We have had a lot of success with green beans and onions. So happy we started watching your videos from the beginning. There is soooo much good stuff in each of them. Big love from Ontario Canada - Erin + Brian too
For your viewing audience that have health problems, there are a lot of real effective things that bring it under control naturally. If there asking you questions, there trying to learn how to take their health back, and maybe they will even get knowledge thats available to really get faith for their diebetic answers to bringing it way down. Great show, I turned my dad onto natural health, and both he and my mother over came terminal cancer and lived long lives and died healthy . Miss them still, but like my mom told me in a dream, " Well, you knew we had to get old".
absolutely love this! I'm a massive fan of fermenting foods! Thanks for sharing, this is really inspiring to me and my channel. Keep up the great work. Hibb
If you take 1 slice of toast (Rye works well..since it is more sturdy)...but you can take a regular size clove and rub it into the bread. Great way to eat fresh!
Thank you so much! We just had our garlic harvest a few weeks ago, and I've been looking for ways to preserve it. Thank you for this video!! I did a quart of cloves of white garlic, and think I'll look to doing a pickling of some, too.
You have a very interesting video.
It turns out very appetizing with you.
I also harvest garlic.
I grind it and freeze it so that it always stays fresh.
Wow I love garlic i like the way you did it. Thank you for sharing😊
Thank you for this video and interesting tips.
I love pickled garlic. I eat them all the time. I call them anti stress cloves! No one wants to be close after I eat them! My sweat actually smells like garlic!
JD how are you pickling them?
@@karab.8621 I just posted about pickling them. 🙂
the biggest garlic I've ever seen
Thank You for sharing, new to fermenting, have my first project going now, cucumbers, onion and garlic, put a small amount in another jar, with an dried herbs (Ranch Dressing I made), looking forward to my first taste testing
I really appreciated your tip to shake in order to get of the skin easily. That works really well, thanks a million.
I learned this from Alton Brown... I use two metal mixing bowls, one upside down.... you can do a LOT of garlic very quickly this way.
@@JungleScene I never had muhc luck with that but maybe its the garlic i use. I usually just either slice the bottoms part way off and peel with the knife or soak them in water and peel them by hand
We dehydrate ours and grind into powder. Great video as always!
Very informative! Thank you.
Thank you for making the video. I am going to have a bumper crop of garlic this year and now I know what to do with the excess! :D
I love fermented garlic it's like eating pickles but way more probiotics!
Fantastic video! I know during mosquito seasonI tend to eat a lot of raw garlic. I think it helps keep them little nasty buggers away. Picked garlic is delicious. I have never had fermented,think I will give this a try.
You are right garlic keeps the mosquitoes away from you so no bites. We may smell like garlic but no bites onion does the job but I 'm not an onion person garlic I prefer
I just used a regular plastic food tub & Left it at the back of the fridge for approx 6-8 months.
They taste great.
Old sour pickle making trick- add a small piece of rye bread atop the garlic for about 4-5 days to jump start the process. It will cause cloudiness but will settle to bottom. I make garlicky sour pickles all the time and always turns out great. keep top covered but loose
New subscriber here - I enjoyed this very much, as I can't tolerate raw garlic on my stomach. I started one jar fermenting, put it in the dark pantry, and every time I open the pantry I get a very strong garlic aroma! Seeing the number of jars you did at once I can only imagine what your kitchen smelled like ;-)
After the garlic has fermented for a few days the smell becomes less noticeable, but it does take a month to fully ferment.
Then the smell is very pleasant.
I was impressed with your elephant garlic! Thanks for the tip on removing the skins. I have not had much success in growing garlic--I will look if you have a video. I have started fermenting in the last year or so & did a large jar (half gallon?) of garlic with lots of garlicky brine (5%). I used the brine in soups & it was wonderful! It kept on my counter for a year. Same for a jar of sauerkraut (I like it, but not very often apparently:). I live in the mountains of VA, so a moderate climate. I was careful to not use chlorinated water or iodized salt so as to avoid killing any of the good bacteria. I highly recommend the book Wild Fermentation by Katz--has tons of recipes and tips.
Thank you for sharing the peeling trick, I've never seen that!
THank you for your time.
One tasty thing you can do with those skins, get a dozen or so eggs, line the bottom of a pasta pot with the skins, add the eggs and put in a fairly hot area like the top of a radiator or a real slow wood stove and leave them for an hour or 2 then just crack the shells all around but leave them intact with the shells, put them back in the pot and leave them overnight or 12 hours cool and enjoy! The eggs at that point can be pickled for pickled garlic eggs. I will confess I've never done it with all garlic skins however i do this with just onion skins and they are really good! If I had that many skins, I'd use 2 dozen eggs and then compost the skins. Good luck. Great video!
Great tip, thank you!
We don’t freeze in winter, so we can grow our own garlic year after year. We harvest in June, dry them upside down in the shelving in outer greenhouse after we put shade cloth on the greenhouse. We cut the stems to 2-3 inches above the bulbs. They store a bit better after this. Hanging them upside down insures no moisture trapped inside the bulbs. Then we hang them in net bags on hangers in the back of our closet. I plant them into the garden in the fall, around mid October here. We always run out of garlic to cook with sometimes after Christmas to Valentine’s Day, even though we grow about 200 bulbs a year.you might invest in a Chinese pickling jar to ferment things, then jar when they are finished.
I do my garlic this way and with honey.
Nikolaevsk, Alaska
Honey instead of the water? Or how?
@@brucea550 Ive done garlic and carrots in local, raw honey. It was delicious! The carrots were used to hold the carrots under the honey (which liquifies).
@BruceA find in youTube "infused Garlic and Honey". I am using my infused garlic in honey now. My migraine stops. I have a friend who had insomnia, garlic helps her have a good sleep. 1 clove before bedtime and also in the morning with empty stomach.
I ussualy make chopped garlic mix with veg oil in a jar, in 20C req 2 days for fermenting. Use dry and clean to chop the garlic. We can use 1 tbs for stir frying with vegies/non vegies or eve rice. Stay healthy. Fr Jakarta
I enjoy the taste of vinegar fermented garlic(stores at room temp) fried with eggs or in beans.
How do you make it?
Good
I ferment my garlic in raw local honey and it is soooo good!
I do as well. Very tasty and great flu shot. 😋
Love raw garlic... great for your system too.
I fermented sauerkraut, I had a large bag of garlic, I cleaned them, added them on top of sauerkraut, took them out before sauerkraut was finished. Garlic is addictive, not hot at all. They were a bit ripe but still turned out great 👍
I always add a handfull of garlic cloves sliced to my cabbage when making fermented sauerkraut. It really enhances the flavor.
Im such a big fan keep up the good content
Great video, thanks for sharing.
I learned something new today 👍
For peeling garlic, you want to get a garlic roller peeler, it's a tube (usually made out of silicone). You cut off the root end of the garlic (and the very tip if you're in a hurry), put it inside the tube, and roll the garlic inside it back and forth on the countertop for about two dozen strokes, trying to 'push' the garlic to one end of the tube for half a dozen strokes, then the other end. Usually within a short period of time, the garlic is completely peeled. You can also do a few garlic cloves at the same time if they're roughly the same size. The original easy-peel garlic roller by élan is what my family has used for decades, and it's fantastically fast, probably twice to three times faster than the jar-shake method.
2:30 all methods work, some much better than others. Rollers are okay, shaking in jar works well too. Do what you prefer
I press the Garlics underneath a piece of cloth with my thumb, that's for cooking.
Never heard of elephant Garlic, first time in this video. 🤔🤔🤔🤗👍💝
Thank you, Illias!
0OOOOO going to try the shaking as peeled a jar ful of garlic last night and my fingers are still burning,,,0oooo...i preserve/ferment my garlic in honey and use as medicne...IT IS DELICIEOS ....I WAS AWAY IN aUGUST 40 DEGS PLUS, THE GARLIC SURVIVED and so yummy...doing physio no edit ...love your channel...yes just honey and sit on a cool shelf, no steralising jars... xxx n
love garlic I will have to try fermenting a batch. Lots of love from kanata ont canada
Two things I love doing that you might want to do is roasting the garlic in aluminum foil if you use the oven
Or garlic paste which is good for garlic bread or to season meats
Roast garlic and then in a blender add olive oil save in mason jar last a year easily
I love to do my veggie burgers and I roast the onions, peppers, garlic, and sweet potatoes bake beans blend in food processor with any beans and bread crumbs
Heating the garlic kills of the Pro-biotic properties, i.e the good bacteria, thus defeating the object
@@porkpie2884 she was not giving a FERMENTED recipe; just another garlic preservation idea , so they could have a little variety & garlic that didn’t spoil (also, roasted garlic takes up less space, since it shrinks during roasting).
You can also pickle garlic same process but bring vinegar and salt to a boil and pour into jar filled with garlic. I store them in my fridge for about two to three weeks before starting to eat them.
Vinegar kills lacto bacteria. What you are doing is pickling, which is a completely different process. What she is doing is lacto fermention, which preserves the food with all the healthy lactose bacteria. Fantastic for gut health. Pickled food, not so much.
Also, for peeling; a larger container lets them get more momentum, which loosens skins more. Half gallon mason jar or perhaps better is 2 stainless steel bowls. Give 'em room to bounce and bash.
Hi, great vid, cheers. Is it still suitable for cooking with after fermenting? If so, you say it mellows so do you need to use more if cooking with it? Finally, how long is it good for once fermented and refrigerated?
Wow rocket science. I really appreciate your great methods. BB
Awesome video thanks !!!
I preserve all my garlic in oil. I peel them then pour oil over them, all the way up to the top of the jar. I use olive or canola oil. They last for a very long time in the oil without refrigerating. The garlic clove retains their freshness and has a very nice flavour. I use the oil for cooking, making DIY bug spray for my garden and deep hot oil treatment for my hair.
The Israelite Woman that sounds great, we have preserved sun dried tomatoes in a similar manner. Thank you for the suggestions :)
HOw long so they last?
As long as you keep it covered in the oil, it can last up to a year. I have mine going for many months, but again we love garlic so ours finish within 2 to 3 months.
The Israelite Woman Homestead - but won’t the oil become rancid after that long?
The oil does not go rancid. Instead the flavour of the oil and garlic intensifies.
Btw if you keep the PH beneath 4 you don't need to refrigerate it so a splash of vinegar goes a long way. I'm a big fan of ACV for the vinegar but use what works for your taste
Great video....thank you!
To prevent the garlic from turning bluesh-green cut the blossom tip off. The colored ones are safe to eat.
I’ve struggled with this dilemma for years! Perhaps the same effect as blossom end rot on pickling cucumbers? Thank you for your insight!
Should I remove the couple of gloves that have turned green? Does that mean they have molded?
@@trinasabatka1785 It is the sulpher at the tip. Harmless and fine to eat
@@richlaue thank you!
If your fermenting....Put jars in a spill container to catch bubbling. An open zip lock bag will do and you won't spend an hour scrubbing purple cabbage sauerkraut spill,.. off a shelf. It's fun and tasty fermenting.
Thank you 🙏🏼
I like to dice or put it in my garlic crusher thingy (
smells good
Blessings 💝
Another way of preserving garlic is to pack it in oil. As long as all of the garlic is covered in oil, that is all you need to keep it in jars. No refrigeration or processing is necessary. It is still raw garlic in oil. The byproduct is you get garlic oil to cook with.
Beautiful,
I love the flavoured oil
Also use that garlic oil in garden for pest control later! I had some in oil 5 years (Sam's) but I kept in smaller jars in the fridge.
Lenella Maxwell wow that’s nice to know, thanks 😊
Instead of refined oils use extra virgin olive oil to preserve garlic and you can use it later for dressing and cooking
Lenella Maxwell I have certainly preserved garlic in oil and it’s brilliant. The point of fermenting it is to increase the vibrancy of the vitamins and to provide an source of wonderful probiotics. Do both and get the benefits of both! 😅
Can you use homemade whey for some of the water? I'm super new to all of this. Thank you so much for sharing what you know!
Thank You
Chef tip, try using the stainless steel bowls . Use one as the lid and shake,don't break them apart put you palm on the root and and roll it on the stem end with some force they'll separate then use the bowls
I'm just trying fermenting for my first time! Got inspired by some of your videos and did some reading online. Trying carrot sticks with ginger, garlic, and radish. 2 TBSP salt per quart of water. They're smelling good 1 week in!
Nathan Fast that sounds wonderful!
Hey Simple Living! Love the channel. Here's a simple thing to help the UA-cam viewership experience and to help your like count.
When editing the video, please give an obvious 5-10 second buffer at the end of your video for viewers to navigate and click the like button. Do your sign off, or sign off and vamp your music, etc. Or use your outtakes, which are super cute btw. Just somehow let the viewer know that the vid is over and give them 5-10 seconds to like the vid. Otherwise they have to cancel out of the next autoplay video and navigate back to the like button for the vid, which is very unlikely. They'll usually think, "Oh well, I'll get them next time." But then they dont because they're enjoying the next vid.
It seems to be a pretty common issue for nature/wilderness/homesteading UA-cam channels I follow, but this should help boost your online profile.
Love your videos! I've recently found you guys and have been navigating back through your playlist...
Nathan Fast appreciate the tip!
@@SimpleLivingAlaska No prob! Love your stuff. I watch it through my roku stick so it takes a little longer to navigate, but still want to hit that Like button...
This is so true, it has happened to me several times. I do intend to watch all of these videos again, however. So hopefully I will catch up on my "likes." For now, I've gotten into the habit of just hitting "like" at the beginning, since I already know I'm going to like the video. Great suggestion.
There are very few UA-cam channels I would ‘like’ before even watching the video, but this is one for sure. I hope these two succeed wildly with all their efforts, and if I didn’t hit like up front, I’d forget because I always jump to the comments to see what else I can learn from the discussion.
Wow! I eat it with honey to temper the 'heat' & use it as a spice in other fermentations ... never thought if fermenting IT! Thank you for sharing! Now to figure out how to grow it!
furkids4ever we will be planting garlic soon and showing a video on it :)
@@SimpleLivingAlaska Great! Tried last year ... Not so good results ...
I know this comment is 2 years old, but you can actually ferment the garlic in honey. It is delicious!
@@Sunmoonstars976 awesome .. didn't realize it was a fermentation process. I found cord garlic in honey (Old Alabama ?) makes the best cough syrup too !
@@furkids4ever it's easy. Same process as this, only with honey. But it needs to be raw honey and obviously local is even better. You'll have to burp it, and flip it a couple times a day to make sure the pieces at the top get covered, in the beginning. And it gets better the longer you let it sit. The garlic gets much more mellow. People use the garlic and the honey in cooking. I personally take it medicinally. With covid everywhere now, I eat at least a clove a day to boost my immune sysyem.
We ended up with this wonderful garlic beer soaked fruit of the earth jar full of yummyness.
We are skewering them with mushrooms and peppers to grill with steaks!
I made a batch of chicken stock using chicken feet, I cut the top off several bunches of garlic, added quartered onion and some carrot and celery, simmered it for a total of 12 hours, I let it cook then strained the veggies and scum out, I then squeezed the beautiful softened garlic out thru a sieve and added to the chicken stock, omg I’m now addicted to it, the flavour, and the energy I have the next day is insane, I now do this once a week and store it, I never get sick with colds or the flu, and now I understand why they call it Russian penicillin, best chicken soup or broth you’ll ever taste
I will totally give it a try. How did yours turn out ? I have followed the healthy Home economist for a few years now and also love the book called nourishing traditions.
Shelly Pfluger it turned out great, we let them sit for a little over a week then moved them to the fridge and we ate within a month or so :)
Daaaamn! Never seen cloves that big before! 😲
Probably elephant garlic
@@pattopping5812 just looked it up, didn't know there was such a thing.
From the recipe link you provided...
"Recipe Notes
Do not use large elephant garlic, as it does not have the same therapeutic value."
Just to let you know. But I will be trying this method. I have pickled garlic with great results. I eat it right fromthe jar and use it for cooking and making homemade pickles. But I think fermenting is going to be better.
raw garlic does taste nice in some recipes. original garlic bread goes like this: toast or fry in butter some bread slices, to get nice crisp crust. then rub in raw garlic. heaps better thsn store bought (mushy) garlic bread.
going to try those plastic fruit nets filled with glass marbles as a weight to exclude air. bon aperit.
My fermented garlic had more bite after fermenting, and I didnt like the taste. I only made a half pint each time, but other videos suggested 2 weeks. Im going to try it your way and see if that improves the taste! Thanks for sharing!!
In my experience of fermenting garlic I find that the longer you leave it the more mellow it becomes. After 3 months it's OK but after 6 or more it really mellows out and after a year it is delicious and so is the brine.
Thanks. We're going to try fermenting a jar of our garlic.
They turned out awesome and we are enjoying them! FYI this batch fermented in under two weeks so keep an eye on them.
Simple Living Alaska Cool Thanks.
I looooove picklin' time..
You can also ferment with honey... just garlic and honey, but best to use self-burping lids.
You can steep the skins for a tea or boil for soup broth- and then compost
Do you have a malleable cutting mat.. if you do wholesome up and then roll and that should help
I bet the brine and garlic would be a great base for a marinade or salad dressing. How long does it keep?
We got a bunch of Costco peeled garlic in those big bags. We put them in those little gelly jars with some Rosemary and filled with Olive oil and sealed by hand tight. Kept for years and we had infused Olive oil.
Did u refrigerate it or just keep it on the counter?
@@susanp102 frig I think
Thanks
When you use it it test like regular raw garlic ?
Black garlic is amazing
Tyvm Chad. I more would process skins/broth. 😉😊💜😊😘
Those are ginormous!
Wow so cool
Can you refrigerate after you put the salt and water
Once you make the garlic skin broth, can you use that broth to ferment the garlic bulbs?
Also; have you made confit with garlic?
Can I use sea salt as I don't have pickling salt?
Can you use this same method and also add say some apple cider vinegar, pepper, honey and maybe some other vegetables such as peppers....Also, at what point do you tighten the lids for storage and what is an estimated shelf life...
I soak them in warm water for about 30 mins. and they come off so easy...and less messy.
You can trim the bottoms off and dip them in boiling water for about 30 seconds and them cool them.. they peel a lot easier
Do you have to put them in a fridge after they have fermented or can you not store them in a cold storage cellar?
Thank you for sharing this. Just a comment: You said you compost the garlic hulls. We did that for many, many years. Then I realized that garlic repels most animals INCLUDING worms! I wondered if I was hurting our composting and gardening efforts by putting in the onion & garlic leftovers. Just wanted to pass that thought on to a fellow composter.
We have bugs in our growing onions and garlic and both onion and garlic rot or grow moldy fairly easily and flies appear when they rot.