Fermented Garlic - Preserving Garlic with Fermentation
Вставка
- Опубліковано 19 тра 2024
- Fermentation Playlist - • Fermentation :)
Be sure to subscribe for more cooking, crafting, crochet tutorials, weekly meals, grocery hauls, dairy free reviews, garden tours and more!
Check out some of my favorite kitchen gadgets! (affiliate link, thank you for your support)
amzn.to/1IpJHVn
Blog - KatieCooksandCrafts.blogspot.com
Google Plus - www.google.com/+KatieCooksand...
Facebook - / katiecooksandcrafts
Pinterest - / katiecookcraft
Sound effects provided by www.freesfx.co.uk - Навчання та стиль
Excellent use of celery as a weight. I hadn't thought of that. I recently dug through an old 50/50 mix I had laying around not being eaten and grabbed all the spinach leaves out of it to use as a barrier. I used Brussels as the cabbage base for my saurkraut, with Granny Smiths, carrot, red onion, radish, ginger and garlic to make the kraut. I packed the spinach on top of the kraut and used a shot glass to submerge my beautiful slaw-turned-kraut. The hardest part about fermenting is the waiting to see how it turned out!
Great tip about using celery - good for a soup when finished.
Thank you for sharing. You shard very important details. Great tutorial!
Loved to watch your video. It gave me lot’s of info I can use. Thanks again. From,Belgium, with love.
Thank you for sharing- Excellent presentation-
Thank you. Really great idea to ferment garlic - a double dose of prebiotic and probiotics!
Usually I use olive oil (any oil actually) at the top of the jar to avoid the garlic be in contact with the air. It works quite well also.
That is a great suggestion. Had not thought of this-but makes perfect sense. Thanks.
@@elkeschmitt623 I believe that storing the garlic in vinegar is safer (if you are not fermenting). Garlic stored in oil risks contamination with Botulism. Learned this in Microbiology class. 😮
I can't think of a more risky food preservation idea.
@@elkeschmitt623 Coconut oil makes a solid wax like seal that can be reused.
Excellent.Very well explained. God bless you.
I've been fermenting garlic as well. I had one batch go bad because I didn't keep the jar sealed, but it's mostly been successful. It does take a long time before it's edible though, I would say at least 6 weeks. It has a very unusual taste, but it is amazingly good for you.
It was more than helpful, I made this and loved it. I'm making another and adding cucumbers this time. Thanks!
Super Cool ,,, You are doing an awesome job ,,blessings on you ,, keep up the good work
I've been fermenting a bunch of stuff. This will be my next endeavour 😎 thanks for the video x
you are a kitchen artiste!
Thank you so much , good jop & simple & easy recipe 🙏🌿
Hi! I love this video
Very good instructions and I love the celery submerger!
I'm definitely going to use this technique.
Thank you
I can tell that you know what you are doing! Looking forward to many more of your vids!
Hello Robert💯🤑💯🤑😇🤑. Sorry for intruding your privacy profile how are you feeling today if I may ask you dear it's really nice to see you on here am new to here are you in this fan 😁
“Celery raft”... Love that!! 😊
Great idea using celery sticks for weight- not everyone has these weighing glass stones- my mom always used some rocks for the sauerkraut. Thanks.
Absolutely beautiful.. 🙏
looks lovely,,,that celery in a soup would be awesome
Flo--- thought the same--- my homemade chicken soup --perfect OR in the crock pot with roast beef... ((or any other meat of ur choice))
Hello thank you so much for showing the bluegreen garlic. I had that happen to me when I was fermenting garlic and didn't know if they had gone bad or if that was just a normal process, so I dumped the whole pint jar of garlic away because I didnt want to eat something bad. Great video and I will checking out your other videos. Thank you for sharing, God bless stay safe and have a wonderful day
The same happened to me 😀
Great way to have lots of garlic ready and peeled ...thank you for this .. I love anything fermented.
Really excellent video, great job, and thanks.
If you seperate the cloves from the garlic heads you can place the cloves in a jar with a lid quarter to half way full...close jar with lid then shake vigorously and dump conents into a bowl and most of the garlic cloves should be seperated from their skins.
Never would have thought to ferment garlic to preserve it...yum!
Eat Pray Crunch , I wrap the whole heads in plastic zipper bags and stick them in the freezer when I am too busy to pickle them, it works
Oh man, that's a great idea!
Very good Katie!
Thanks for sharing think I will try cabbage on top,saves me from stressing out🤣
Great idea using celery 👍
Awesome informational educational video experience Y'alls
The blue green is actually a result of the sulfur reacting with the copper content of the water used creating the blue green affect. If you use filtered water, as you should in all fermentation, this is not likely to occur or is less likely to occur. Although as you said, it is still perfectly edible.
Garlic fermented in raw honey is awesome. Bananas are fermenting within twelve hours, two days and they are over done. Raspberries are next!!!
Good video. I would like to have the measurements in cups/tbsp along with the grams for those of us who don't have a scale.
Many types of salt can have different weights when measured out by volume. It's best to go by weight or your percentages could be off.
I’ve found a good brine mixture for anything is 2 quarts of water, to 3 tablespoons of salt
@@johnny_flixx4598 Thank you!
I do a 2% salt brine: 1 liter of water, 20 grams of salt. Works fine up to now for the carrots I did
Great video. Thank you.
Excellent
Inuse the wee garlic pieces in my homemade bread. I just toss the whole peeled clove in the dough as it am mixing it up 😁
YOU ARE GREAT AND CLEAR!!!!! THANKS
GreT tip... TKS for the vid... just subscribed 👌🏻
Great idea. Thanks
Very nice video. Well done. Thanks. Very helpful.
To keep everything under the water you can use a plastic bag with water covering it
That's what I do and it works out great
Great video ❤️I submerge mine in olive oil
Thank you for this video, interesting information.
The change in color is normal, and it's due to a chemical reaction. Prized in some countries. Safe to eat!
Very well done.thank you
I just started my first ferments. It is working.. oil is perfect, no fail. Use real good natural oil.
I suggest you read more about garlic in oil. There is quite a risk
To hold that garlic down or any other veg. Use a sandwich bag with a zip seal. Stuff it into the jar fill with your brine left over. The weight of the water will hold down the Veg.
We are trying not to use plastic in my kitchen.
Great video and easy to understand. ☝
Looks good
Great Video.
Thank you ❤
My fermented garlic gets really nice green and blue colored !!
or put the skin on pieces into the bone broth as it cooks, just like onions with skins on.
I came across a licensed doctor/practitioner on UA-cam and he and his wife do many public presentations about health, probiotics, and fermented foods that he brought for the crowd to try. He explained and made sauerkraut from start to finish and how it should be stored. He mentioned the fridge temperature at 37 F is enough to kill them.
Do you remember the name? Would you share please-thanks.
In addition , the compounds in garlic react to minerals in tap water which in turn can cause your garlic to have a blue / green color . Perfectly harmless . Always do your research first before consuming foods that your are not familiar with . I hope this was helpful .
would bottled water be better?
@@UnaNeary , hi there , you may want to try different -- small bottles -- of store bought filtered or distilled water to see if that helps .
I have a ZERO WATER filter pitcher but I have never experimented storing raw garlic in the filtered water . Great product to have !! $ 15-$20 at Walmart . What I have been doing is buying a jar of chopped garlic /w -citric acid and refilling it when needed with fresh chopped garlic . The water / liquid in the store bought jar works great to stop any weird green stuff to happen . I hope this is helpful .
@@boehmassociates8714 Thank you will try these, or maybe I try boiled water (let cool) I do that when I make Kimchi, and find it ferments better.
Love it! Subscribed!!
Wow good
Thanks for this video 👍👍❤❤
Thank you!😎👍🏻
Thanks!
Place some of the liquid into a small plastic bag and insert it into the jar. This will keep the garlic cloves submerged.
you can use a baggie filled with enough water to weigh it down also :)
Very good👍👍
Cool beans! 🌻
i am going to try weighing down with marbles in a bagggie. This is how I weigh my pie dough when baking.
Dang, that's a good idea.
@C Garvin
Just be aware that you'll end up with micro-plastic in your end result. If you're okay with eating plastic, rock on. But most people already eat too much plastic and don't want to voluntarily add plastic to their diet.
Making my first garlic batch tonight. Having to use two pickle pebbles to hold those boys down under the brine.
good info
At 6:37, there's a tiny bug walking along the edge of the counter on the bottom-right corner of the screen. It made me chuckle!
Thank you for sharing
Do you have to put the garlic in the fridge?
Thank you
Have you tried using white distilled vinegar? If so, is the process the same as far as time? Also, have you put your cloves into olive oil after the fermenting period? How long were you able to store it?
Hi Kathy, thanks for your video. I want to know what's the purpose of doing this though???
Tks . . . . YOU ~ ROCK ! !
Me and a lot of people don’t have a weight scale. What we do have though is measuring cups.
What a Honey! And such a great vid!!
honey and garlic preserved - don't use metal to remove garlic skins, use tooth pick to pierce the garlic cloves, the older it gets, the darker the honey, useful for sore throats, stir fry using both garlic and honey liquid. Keep in a dark place for about 3-4 weeks, longer if you want honey to become more garlicky tasting - does not need refrigeration unless you're in a very hot climate. Place required garlic cloves in preserving jar, add honey (I like using leatherwood honey because it's not as sweet, has a distinctive taste that people either love or hate), seal and place in a dark cupboard for at least 3-4 weeks, agitating it once a day to get flavours mixed in.
Just an Easy tip to help weigh down items in a jar, Put a sandwich bag half full of water in on top.
Big thanks for using metrics. Most appreciated. Good tips too!
Yeah, because using your internet browser to do the conversions is such an ass ache. Geez. Lazy much?
May I ask: How long does this preserved garlic with fermentation in the fridge last ?
Great share! Thank you for sharing this!
Did one and it was super warm that summer, it started to turn this bluish green/grey soon after i put itin the fridge....I kinda freaked out thinking it was Bad, turns out it was okay though lol (just means it's way way fridge time)
ma'm, do I need to wash my garlic cloves after taking these? Is there any problem in the fermentation process if washed? And do the jars need to be sterilized? thank you.
Interesting...!
Haha I got the same type of bag of garlic from Costco too, unfortunately after spending over and hour peeling the garlic, half of what I peeled was no good to use to ferment! So I made a pint of garlic with one tsp of salt. I plan on buying the already peeled bag of garlic next time! Oh and I burp my jar so it doesn’t explode !
Very interesting video; I also purchased a big bag of peeled garlic and have been looking for something to do with it, aside from freezing it. Do you have to top up the brine when it evaporates enough to expose the tops of the celery spears, after it's refrigerated? How long, generally, would you say that the garlic will be good to eat/keep without spoiling?
You can and should top it off if things are not submerged but I don't see much evaporation. I keep a lid on. I have some almost a year old and still perfect.
Nice sensible, straightforward vid. Does the fermented garlic still retain the health benefits of raw garlic? Thanks.
yes plus probiotics as well. Really good stuff for our guts!
Have you ever made black garlic? It’s also fermented, but there’s no liquid involved, only heat and time. About 8 days.
Must it go to the refrigerator? Can you not just keep it on your pantry shelf? What if you live off grid?
Very Great Demonstration Young Lady, especially of how to keep it submerged. But what about that one clove that got exposed to the air? wouldn't it be contaminated by the bad bacteria? You said you would either push it back down or use it.? I would think you would need to throw it out.? ??
If its fermenting right and she purges the jar correctly then the CO2 (those air bubbles you see) released during the fermentation will replace the air at the top and no bad bacteria can grow.
@@williscooper7750 Is there any chance the CO2 might blow up the glass jar?
@@williscooper7750 Thank you for this information 💚🇿🇦
I have jars and jars and more jars. I saw a video a few years back when I thought about starting fermentation. It said to fill a bag with with saline and weigh down the veggies with the bag of brine. Then if you need more before the process is finished just take it out of the bag. I can't afford fancy jars or lids or any of that stuff that my grandma never used.
There are lots of ways to weigh down ferments. I like Fido jars best but any glass jar can be used
Hi could anyone suggest me ,I use this technique to fermented the garlic but there was some black fungi layer come up on the top of my jar
Should I remove that and use my fermented garlic or that is not good to eat
Katie...do you need to keep the garlic carefully submerged while it is in the refrigerator after the fermentation process?
+Deborah Catania yes, try to keep everything submerged. After they sit in the brine a couple weeks the cloves float less and they are easier to keep under the liquid.
WOW...thank you for your quick response Katie...I'm going to try this.
luvx u ...rite onnn
RJ
If you buy good garlic not the chinese from a farmer is the best.
I buy about 5 pounds dried heads and ready to eat. keep them in a onion type bag so it gets good air flow in a
dark cool place. I buy mine in September and it is still good at the end of june next year.
That's how I keep most of my garden harvest, but I do like having it peeled and ready to use.
snappytoetapper6 u so right
Great idea to keep the goods under the brine - celery raft... Awesome.
go down to the creek or river and get a rock to use to weigh it down, just boil it clean and you are set...
Altough... you can't eat a rock..
Wingnutairhead you can buy fermentation weights on Amazon.
I like the rock idea !!! 🌼❤️🌼
@Wingnutairhead
I use a rock, too. I bring the jar or a penciled outline of the jar's opening and find a rock that is about the same size. Then I explain to the rock why I am taking it away, and how long we will be gone. When the fermentation is done, I bring the rock back, and I tell the other rocks to believe their friend if their friend decides to share where s/he has been for the past few weeks.
@@lisahinton9682 Lol Lisa....I had a chuckle at your creative story-telling...love it😅🇿🇦
You do not have to peel it before it's fermented. I have 2 jars which both have the peels on. Some of them are loose cloves, some of them are full heads.
Does it have to be sealed airtight? If so does it have to be degassed daily? Thnks
I've see a 2 part ceramic weight set to put on top.
Hello Katie, Juan here with a question, I put some cloves in vinegar salt water, some black peper oregano, and dill small amounts, but after 4 days I see many of them green, Are they eatable, or they spoiled and no good to eat them. please , if you don't mind and can help before I get sick. thanks a lot. good day
Maybe using grams for water was meant so imperial people would find it easier to understand. But here is a quick explanation. Water is the center of the world when it comes to grams and litters. A litter of water is exactly one thousand grams or, better yet, a kilogram (kg). So, when some recipe tells you to use X amount of water, remember that weight (grams) and volume (litters) is interchangeable 🙂
Can you give other idea for keeping in good long time for export purpose
I love the celery 'raft' = ] I just made some garlic but I only used a 1/2 tsp salt to 1 cup of water, (which I believe is 3 grams salt to 235 grams water - Pretty weak solution compared to yours) Do you think I can change my brine to a stronger 5% solution? It has been less than 24 hours. OR ... could I just add some more salt??
I depends on what you are trying to make. Pretty much all veggie ferments use between 2-5% salt. I think your percent is around 1.2%, so a little low but could still be perfectly fine. If you wanted pickled garlic than low (2%) is fine but I am trying to slow fermentation down to keep the garlic preserved so I upped the salt to 5%. I can't say for certain but I think it would be fine to add more salt now, if you wanted to bump up the brine.