I've fermented garlic in raw local honey. Just lightly crush the cloves then put in jar and cover with raw honey. I've had it on a shelf for about 5 months now and it is delicious. I use both the garlic and honey in recipes.
Thank you so much for this video Carolyn. I use a lot of garlic but have to admit, end up throwing some away because it dries out and spoils. This process will allow me to always have fresh garlic on hand whenever I need it and not worry that its going to go bad. Thank you for showing us this very easy preparation.💓
Thank you SO much for this video! I know making a video isn't the easiest thing to do on top of homesteading but just know that so many people are being blessed and helped by your content. The Lord Jesus bless you all!
I just made some today! I will update you all in a few days. Update: Day three, these are amazing. The ones I made to the exact recipe smell great not super strong or overly funky but just realy garlicy. I made a jelly jar worth that was a little different...I added 3 tsp of crushed red chiles, it tastes faintly of kimchi, I made some Garlic butter with it and WOW! Best Stuff Ever! I'm hooked!
My mouth is watering! My whole family LOVES garlic, in every form!!! As for those who asked if pickeling changes the flavor, yes it does....and it's so delicious! (At least the pickeled garlic we have.)
Love your channel....you have had to be a home-economics teacher...displaced. They don't teach home-ec in our schools system , anymore .😢👵🏻 You are AWESOME! Thankyou and YOUR family!!!!
Thank you very much! I use garlic so often that I get tired of having to prepare it for use all the time. I also have some kombucha on hand thanks to you and "You Brew Kombucha".
Great video, thanks so much for sharing! Your videos are so inspiring! I've used oil on top of the brine to seal the fitment from air/mold/bacteria (maybe =/
I'm just starting to ferment, so great to see your fermented garlic process. From even before, I used to save some fresh raw garlic to toss in at the end of my dish-prep. Now I know, to keep the probiotics live, that would be a good practice to continue, to toss in the fermented garlic at the end. Looking forward .. cheers!
Thank you! I fermented garlic scapes a month ago but didn't think about doing that to actual garlic. LOL! No more problems of being out of garlic in late winter :)
This is a great texchnique! As a single person I waste a lot of garlic, and at $25/kilogram, that's a bad thing. Now I know how to make it last as long as I need. I've also taken your excellent advice on storing my fresh egg surplus in limewater, 25 dozen so far this spring, so it won't hurt so much when I have to buy feed for hens that have decided it's too hot / cold to bother laying. Next I want to pressure-can enough goat milk for the winter months! I guess that would be out of the question for such a big family? You would need thousands of jars!
Thank you so much. My hubby & I will begin homesteading full-time next year. I have already learned so much from you. I look to you as a mentor in so many ways. {{{HUGZ}}} Thanks Again
Thank you for all the information you share. Days can get busy and I don’t always get to watch videos as they’re put up and not always in order. Winter is often my time to catch up on what I’ve missed. That being said, are you back home now? It’s your kitchen in the background of your videos. Just wondering if these were recorded before your move to CA, or if you were able to move back home. Thanks again and God bless. 😊
With fresh ginger I peel then slice nice healthy chunks. Put it in a jar, cover with sherry, store in fridge. As the ginger is used I add more ginger or top off with more sherry. Now to the question could I use sherry with garlic cloves instead of a salty brine?
Oh my, I have liked & subscribed to your channel as I'm so interested in learning this with all my chronic illnesses & all & I know fermented garlic may help, but I do have a question please, what is Kombucha, is there a recipe for this part please? Thank you for caring & sharing your talents as this... 💞🎵🌷🌺 🌸 😆 👏 👍 💫 🌟 💛 ~♥~ "Love, Hope, Peace, Joy, Laugh, Sing, Give, Live & Let Live" ~♥~
Hey there, love your channel. My garlic just finished up the ferment process using kombucha as a starter liquid and my garlic is now in the refrigerator, but i was wondering, would this work with beer as a starter?
Hi there, I absolutely love watching your videos and have been learning so much from you, thank you! I was wondering if pink Himalayan salt would be a good salt in fermenting/lacto fermenting?
Thank you. I finished fermenting Teriyaki Carrots last week, and did some Dilly Beans. I think your garlic is next up on my fermentation Hit List. lol. :)
How neat! Thanks for sharing, Carolyn! I’ve watched a couple of your other videos on fermenting and you’ve mentioned that they stay good on the shelf as long as you keep them closed/don’t re-introduce bacteria after the initial fermentation is complete. Would you recommend moving this to the refrigerator after you start removing cloves for use? Or would it be sufficient to use a freshly washed spoon and to return the jar to the basement pantry/cold storage location? Thanks!
Rub toasted bread with it, a little butter and a slice of tomato on top or in garlic butter. In a cold sause with créme fraîche/sour cream/yoghurt, about a tablespoon of mayo and some chayennepepper, nice to have to everything; as a dipping sauce for vegs, to fish and other seafood, all kind of meat...
I love making fermented veggies and milk kefir. I haven't tried garlic yet, but I'd really like to have a jar in the fridge that is already chopped up. My question is could you chop/mince the garlic before fermenting or would you do it afterwards? Or not at all? What are your thoughts? I detest that store bought minced stuff because it seems like a dead chemical factory to me.
I was about to subscribe to this channel until I saw this comment/ question has gone unanswered for two years. If they do not have time and/or courtesy to respond to simple inquiry by viewers , then they do not deserve our attention.
@@unionthug372 they have 9 kids run this UA-cam channel and their homestead. They very likely don't have the time to answer every comment. Many UA-camrs don't answer any comments due to the amount of time it takes.
@@unionthug372whether they reply or not, this channel has so much to learn from. I have learned so many things from their videos. And many times, other people offer answers to learn from.
Can you recommend the best way to store the garlic you buy at the store for long term? I find great buys on bulk garlic, but can only ferment (which is awesome) so much at a time. Best way to store the rest of it and how long would I want to store it for before it's probably time to use it or toss it.?
Thank you, I’ll have to try that. I started doing your egg glassing in May can’t wait to see how that works out. I’m using a 3 gallon bucket and have it loaded with 220 eggs. Do you pickle eggs. What’s the shelf life on them?
I've found with mine that when you open the jar you can smell the fermentation, even if your storing it in the fridge, but when you cook with it you really can't tell. Over time it takes some of the sharpness off the garlic. I feel like I end up with more flavor from the fermented cloves.
I have so many questions, about all sorts of stuff involving preserving food. I’ve been canning for a few years now but fermentation and other forms of preserving are new to me. Would putting cloves of garlic into a jar of olive oil (or any oil) preserve them without them going bad as well?
I heard you mentioned it may lose its probiotic quality, may you explain that more for me please? I look to try it but would like to keep its healing benefits.
I have a massive bed of hundreds of cloves of garlic planted and was wondering what I was going to do with all of it once it comes up next year! Can I preserve uncured garlic this way too? I love it’s milder flavor but since without curing it has no shelf life, I just pull it and eat it and don’t have any after the big harvest and curing.
can fermented garlic cloves then be used in honey-garlic ferments? I'm thinking of having a steady supply of garlic for medicinal purposes & being able to ferment them this way first would be the answer
Jennifer, here's how I make yogurt: Bring milk to 180 degrees over medium heat(any amount of milk). Allow to cool to 10 degrees. Whisk in 1/4 cup of yogurt (from a previous batch it store bought plain with no sugar in it. Cover pan in bath towels or blanket to keep it warm. I also put this in my oven(don't turn it on!). Just turn the light on and leave it for 24 hours. Walla...you have yogurt. If you want Greek yogurt (thick yogurt), strain the yogurt to remove the whey. Easy peasy
I followed your recipe using kombucha as a starter. It's been about a month now since I did it, and it's been sitting in my fridge. The liquid is turning brown. Is that normal?
To peel garlic easily just break of the cloves, put them in a bowl and cover with boiling water for 2 minutes. Replace it with cold water for another minute and they are so much easier to peel! 😊
Usually they add lactic acid to the preserve garlic from the store ( even the chopped) which is what you are doing with the fermenting. Ive never tried chopped or minced but Im sure it would work just fine.
Yes - That is normal ( but a little odd looking!) some garlic goes either blue or green... it is a normal reaction to the acid and is totally harmless... some garlic doesn't do it at all.
Actually you fo not want weigh which is a totally different type of bacteria and yest. Also a starter is never needed for a vegetable ferment. And can be detrimental, since it bypasses the first stages of fermenting. Kombucha needs air to ferment, vegetable firmenting needs a air free environment. Both these starters are only added fir the price if mind of the fermentor. I agree it needs at least 6 months before trying
you know I would most likely cook more with garlic and be willing to buy and spring for the organic. I have lost more garlic than I have consumed of what I have bought and it discourages me from buying it. that and the thought of peeling it each and everytime I want to use it. in my experience and opionion the cost of waste is proportional to the cost of organic and ethically sourced. meaning I could spend three dollars on little bag of organic garlic perserve it or I can buy one 33 cent not organic garlic that goes bad. someone compared individual tea bags to the equivalant kerig little coffees and I instantly knew sthe individual coffee cups were wasteful but I drink tea infrequently enought it didn't really feel like they were the same I am not a coffee drinker either. mean while someone said your shoul only drink organic. at first I felt really overwhelmed then I realized that atleast of what I was finding locally the organics where loose leaf and most of the loose leaf was organic so wants you made the effort to be able to do loose leaf easily it was done was over all cheaper. I have found the same with milk and yogurt. I don't drink milk I use milk to make homemade yogurt. and I compare conventional yogurt to the price of quality milk, I don't have a source of raw milk but I have a source of 100 percent grass fed cows milk and it costs five dollars for a half gallon but I will pay $3 for a quart of traditional yogurt because that is the cheapest I can get ready made yogurt that is not loaded with wierd non food food items.
My garlic started turning green after a couple day's. I did roll/mix jar a few times each day. I used kombucha starter and pink salt per recipe. What did i do wrong.
I've fermented garlic in raw local honey. Just lightly crush the cloves then put in jar and cover with raw honey. I've had it on a shelf for about 5 months now and it is delicious. I use both the garlic and honey in recipes.
Brian Mikus What a great idea! Thanks, I’ll do this.
Brian Mikus I actually take a tablespoon of this everyday for the health benefits.
Interesting! Do you put anything else in or just completely cover with he honey? Thanks for sharing!!
I tried the garlic and honey to try to eat it for heath reasons it made it so hot i couldnt eat it.
@@johnbsys1846 what type of garlic did you use? I use music. I know types like elephant can be a bit spicy.
Glad I found this channel. You speak like an encouraging school teacher. Thanks for the knowledge!
I can literally hear her teaching kids how to hatch chickens in an incubator lol.
New York Acres That is probably because, before she became a homesteader, she was a school teacher.
Thank you so much for this video Carolyn. I use a lot of garlic but have to admit, end up throwing some away because it dries out and spoils. This process will allow me to always have fresh garlic on hand whenever I need it and not worry that its going to go bad. Thank you for showing us this very easy preparation.💓
I did this, and I'm loving that peeled garlic when I'm cooking. I also did some I sliced to throw on salads.
Thank you, Carolyn! I just LOVE how informative you are - and you anticipate problems and always cover those potential issues! THANK YOU!
Loved your video. Not a word more than necessary. And crystal clear. I'll try it. Thanks!
Thank you SO much for this video! I know making a video isn't the easiest thing to do on top of homesteading but just know that so many people are being blessed and helped by your content. The Lord Jesus bless you all!
Excellent video! I can’t wait to try this
I just made some today! I will update you all in a few days.
Update: Day three, these are amazing. The ones I made to the exact recipe smell great not super strong or overly funky but just realy garlicy. I made a jelly jar worth that was a little different...I added 3 tsp of crushed red chiles, it tastes faintly of kimchi, I made some Garlic butter with it and WOW! Best Stuff Ever! I'm hooked!
I am so addicted to all the things you ferment . I had no Idea. You truly are amazing.
Love your cool vidios Carolyn, glad you're making them again.
Love your pantry and how you organized all the jars! Thanks for the video.
Thanks so much! 😊
U do an amazing job of teaching and your presentation is so thorough and informative TY 🤗💛
My mouth is watering! My whole family LOVES garlic, in every form!!! As for those who asked if pickeling changes the flavor, yes it does....and it's so delicious! (At least the pickeled garlic we have.)
Beautiful!
Love your channel....you have had to be a home-economics teacher...displaced. They don't teach home-ec in our schools system , anymore .😢👵🏻
You are AWESOME! Thankyou and YOUR family!!!!
Thank you very much! I use garlic so often that I get tired of having to prepare it for use all the time. I also have some kombucha on hand thanks to you and "You Brew Kombucha".
Thank you so much, I never though of fermenting my garlic. I always dried it. Great video !!
Great video, thanks so much for sharing! Your videos are so inspiring! I've used oil on top of the brine to seal the fitment from air/mold/bacteria (maybe =/
I'm just starting to ferment, so great to see your fermented garlic process. From even before, I used to save some fresh raw garlic to toss in at the end of my dish-prep. Now I know, to keep the probiotics live, that would be a good practice to continue, to toss in the fermented garlic at the end. Looking forward .. cheers!
I never thought of doing this to garlic, great idea! Next time I harvest some I will try this :)
Thank you! I fermented garlic scapes a month ago but didn't think about doing that to actual garlic. LOL! No more problems of being out of garlic in late winter :)
Thank you! I just trimmed up my cured garlic and this is perfect timing!!
I've been thinking of doing this, perfect timing, this popped up on my feed
This is a great texchnique! As a single person I waste a lot of garlic, and at $25/kilogram, that's a bad thing. Now I know how to make it last as long as I need.
I've also taken your excellent advice on storing my fresh egg surplus in limewater, 25 dozen so far this spring, so it won't hurt so much when I have to buy feed for hens that have decided it's too hot / cold to bother laying.
Next I want to pressure-can enough goat milk for the winter months! I guess that would be out of the question for such a big family? You would need thousands of jars!
Great idea. Thanks for sharing it. Will definitely be doing this.
Awesome tip. Going to make some now!!
Mmmmmmm, garlic! Thanks so much for this great video.
Thank you so much. My hubby & I will begin homesteading full-time next year. I have already learned so much from you. I look to you as a mentor in so many ways.
{{{HUGZ}}} Thanks Again
This sounds so good
We absolutely loved doing this. We are almost out and need to make more... Can I use the leftover liquid again?
Pickled garlic is MY FAV!!!!!
I love fermented garlic!!
Trying this method and also Auxheart Gardening channel's method right now!
going to do this to my farm market garlic right now
Can you do prechopped garlic this way? I've bought bottles of chopped garlic in the store but would rather make my own.
Garlic is my favorite! You mentioned something about sauerkraut. I was wondering if you could show us how to do that. I've always wanted to learn.
Thank you for all the information you share. Days can get busy and I don’t always get to watch videos as they’re put up and not always in order. Winter is often my time to catch up on what I’ve missed. That being said, are you back home now? It’s your kitchen in the background of your videos. Just wondering if these were recorded before your move to CA, or if you were able to move back home. Thanks again and God bless. 😊
With fresh ginger I peel then slice nice healthy chunks. Put it in a jar, cover with sherry, store in fridge. As the ginger is used I add more ginger or top off with more sherry. Now to the question could I use sherry with garlic cloves instead of a salty brine?
If you have some miso you can take your piece of garlic and smear some miso on it it is pretty delightful
Oh my, I have liked & subscribed to your channel as I'm so interested in learning this with all my chronic illnesses & all & I know fermented garlic may help, but I do have a question please, what is Kombucha, is there a recipe for this part please? Thank you for caring & sharing your talents as this... 💞🎵🌷🌺 🌸 😆 👏 👍 💫 🌟 💛
~♥~ "Love, Hope, Peace, Joy, Laugh, Sing, Give, Live & Let Live" ~♥~
Kombucha is a fermented sweet tea. It’s amazing! There are a ton of videos on it.
Thank you Regina Goins, deeply appreciated & I should had thought of that, blushing, lol... 💞🎵🌷🌺 🌸 😆 👏 👍 💫 🌟 💛
Good idea
Hey there, love your channel. My garlic just finished up the ferment process using kombucha as a starter liquid and my garlic is now in the refrigerator, but i was wondering, would this work with beer as a starter?
Thumbs up and enjoyed
Hi there, I absolutely love watching your videos and have been learning so much from you, thank you! I was wondering if pink Himalayan salt would be a good salt in fermenting/lacto fermenting?
Thank you. I finished fermenting Teriyaki Carrots last week, and did some Dilly Beans. I think your garlic is next up on my fermentation Hit List. lol. :)
How neat! Thanks for sharing, Carolyn! I’ve watched a couple of your other videos on fermenting and you’ve mentioned that they stay good on the shelf as long as you keep them closed/don’t re-introduce bacteria after the initial fermentation is complete. Would you recommend moving this to the refrigerator after you start removing cloves for use? Or would it be sufficient to use a freshly washed spoon and to return the jar to the basement pantry/cold storage location? Thanks!
Rub toasted bread with it, a little butter and a slice of tomato on top or in garlic butter. In a cold sause with créme fraîche/sour cream/yoghurt, about a tablespoon of mayo and some chayennepepper, nice to have to everything; as a dipping sauce for vegs, to fish and other seafood, all kind of meat...
I did this ty I love it very much
Great idea and very helpful! Going to give this a go today!
I love making fermented veggies and milk kefir. I haven't tried garlic yet, but I'd really like to have a jar in the fridge that is already chopped up. My question is could you chop/mince the garlic before fermenting or would you do it afterwards? Or not at all? What are your thoughts? I detest that store bought minced stuff because it seems like a dead chemical factory to me.
Hi where did you learn all those things? Any good books or classes to recommend? I also want to have that knowledge.
I was about to subscribe to this channel until I saw this comment/ question has gone unanswered for two years. If they do not have time and/or courtesy to respond to simple inquiry by viewers , then they do not deserve our attention.
@@unionthug372 they have 9 kids run this UA-cam channel and their homestead. They very likely don't have the time to answer every comment. Many UA-camrs don't answer any comments due to the amount of time it takes.
@@unionthug372whether they reply or not, this channel has so much to learn from. I have learned so many things from their videos. And many times, other people offer answers to learn from.
Can you recommend the best way to store the garlic you buy at the store for long term? I find great buys on bulk garlic, but can only ferment (which is awesome) so much at a time. Best way to store the rest of it and how long would I want to store it for before it's probably time to use it or toss it.?
Hi Carolyn, thank you for your teachings. Could I use the liquid from a jar of olives as a starter?
Great video.
Thank you, I’ll have to try that. I started doing your egg glassing in May can’t wait to see how that works out. I’m using a 3 gallon bucket and have it loaded with 220 eggs. Do you pickle eggs. What’s the shelf life on them?
But doesn't this change the flavour of the garlic??? Thank-you for sharing, I always learn so much from you. Have a lovely day!!! AMB...Rose
I've found with mine that when you open the jar you can smell the fermentation, even if your storing it in the fridge, but when you cook with it you really can't tell. Over time it takes some of the sharpness off the garlic. I feel like I end up with more flavor from the fermented cloves.
Oh that is a great answer thank-you so very much. Have a wonderful day!!! AMB...Rose
Have you ever put garlic in Apple Cider Vinegar? I saw a video that said one could preserve it that way.
I have so many questions, about all sorts of stuff involving preserving food. I’ve been canning for a few years now but fermentation and other forms of preserving are new to me. Would putting cloves of garlic into a jar of olive oil (or any oil) preserve them without them going bad as well?
Is this a quart. jar? How much salt/starter would you need for a smaller jar? Say for a pint?
I heard you mentioned it may lose its probiotic quality, may you explain that more for me please?
I look to try it but would like to keep its healing benefits.
Hello Carolyn, thank you for the video! I hope non of the garlic will turn blue or green. Did it ever happen to you? Regards, Gabriella
Easier way to peel garlic: kind of crush it a little with the side of your knife blade, this separates the skin(peel?) from the clove
I have a massive bed of hundreds of cloves of garlic planted and was wondering what I was going to do with all of it once it comes up next year! Can I preserve uncured garlic this way too? I love it’s milder flavor but since without curing it has no shelf life, I just pull it and eat it and don’t have any after the big harvest and curing.
can fermented garlic cloves then be used in honey-garlic ferments? I'm thinking of having a steady supply of garlic for medicinal purposes & being able to ferment them this way first would be the answer
I would love a video on how you ake your yogurt! I tried looking for one but couldnt find it. ❤
Jennifer, here's how I make yogurt:
Bring milk to 180 degrees over medium heat(any amount of milk). Allow to cool to 10 degrees. Whisk in 1/4 cup of yogurt (from a previous batch it store bought plain with no sugar in it. Cover pan in bath towels or blanket to keep it warm. I also put this in my oven(don't turn it on!). Just turn the light on and leave it for 24 hours. Walla...you have yogurt. If you want Greek yogurt (thick yogurt), strain the yogurt to remove the whey. Easy peasy
Oops cool milk to 110 degrees
if I have an airlock lid should I use that instead of a plastic lid? Is that more desirable or not?
Can you put the scapes in the jar with the garlic cloves?
I followed your recipe using kombucha as a starter. It's been about a month now since I did it, and it's been sitting in my fridge. The liquid is turning brown. Is that normal?
Can I use kombucha as a starter liquid in place of whey in the same quantity for things like fermented carrots or tomatoes? How about Mayo?
What do you do with the brine? Do you use it in any way?
To peel garlic easily just break of the cloves, put them in a bowl and cover with boiling water for 2 minutes. Replace it with cold water for another minute and they are so much easier to peel! 😊
can I do this with fresh uncured garlic?
Where can I find your video on how the tomatoes are used after fermenting?
ua-cam.com/video/noS52el_lJE/v-deo.html
What happened to your Ginger bug video?
Hi mine is getting some bright green areas. It is possible that it is the areas I cut spots off?
Fizzy garlic is the idea.
Can this be done if the end or a colored spot has been cut off the garlic?
Must it be fermented, I have bought minced garlic before and wonder if I could do that?
Usually they add lactic acid to the preserve garlic from the store ( even the chopped) which is what you are doing with the fermenting. Ive never tried chopped or minced but Im sure it would work just fine.
Thank you why would you loose your probiotic properties? You didn’t say. That was at about 6 minutes or just before 6! Thanks
My garlic turned blue!
Yes - That is normal ( but a little odd looking!) some garlic goes either blue or green... it is a normal reaction to the acid and is totally harmless... some garlic doesn't do it at all.
Can the starter liquid be from store bought pickles or jalapeños is this is your first ferment
Can you use vinegar?
My daughter bought garlic at the store. The roots have mold on it. Is it safe?
Is pickle juice good🤔
About to try this but I have a question. You said it got bubbly. Should I put the top on loosely then tighten it up to shake it?
Yes - you can do that or you can just open the jar occasionally to let out any gas buildup.
What kind of kombucha do you use?
Can you ferment sprouting garlic?
Can I ferment the garlic with the skins?
Can I use apple cider vinegar with mother for fermented
Thanks, for sharing We usually ferment for 2-3wks. The cabinet behind you is soo scary(overweighted looking), praying you don't have earthquakes...
Can I use the liquid from my keifer grains? Would I add salt to that ?
Actually you fo not want weigh which is a totally different type of bacteria and yest.
Also a starter is never needed for a vegetable ferment. And can be detrimental, since it bypasses the first stages of fermenting.
Kombucha needs air to ferment, vegetable firmenting needs a air free environment.
Both these starters are only added fir the price if mind of the fermentor.
I agree it needs at least 6 months before trying
Is it possible to wash the garlic off when ready to use and remove some of the salt? Asking because I have hypertension. Thank you.
I wash all my fermented foods before using them, not for blood pressure but just because it is easier to control the seasonings this way.
the honey and garlic ferment combo would be good for you maybe. Lots of vids on yt about that.
Have you ever considered preserving fermented garlic?
can you use apple cider vinegar with the mother?
you know I would most likely cook more with garlic and be willing to buy and spring for the organic. I have lost more garlic than I have consumed of what I have bought and it discourages me from buying it. that and the thought of peeling it each and everytime I want to use it. in my experience and opionion the cost of waste is proportional to the cost of organic and ethically sourced. meaning I could spend three dollars on little bag of organic garlic perserve it or I can buy one 33 cent not organic garlic that goes bad. someone compared individual tea bags to the equivalant kerig little coffees and I instantly knew sthe individual coffee cups were wasteful but I drink tea infrequently enought it didn't really feel like they were the same I am not a coffee drinker either. mean while someone said your shoul only drink organic. at first I felt really overwhelmed then I realized that atleast of what I was finding locally the organics where loose leaf and most of the loose leaf was organic so wants you made the effort to be able to do loose leaf easily it was done was over all cheaper. I have found the same with milk and yogurt. I don't drink milk I use milk to make homemade yogurt. and I compare conventional yogurt to the price of quality milk, I don't have a source of raw milk but I have a source of 100 percent grass fed cows milk and it costs five dollars for a half gallon but I will pay $3 for a quart of traditional yogurt because that is the cheapest I can get ready made yogurt that is not loaded with wierd non food food items.
My garlic started turning green after a couple day's. I did roll/mix jar a few times each day.
I used kombucha starter and pink salt per recipe. What did i do wrong.
Some garlic does go greenish or blueish when fermented... there is nothing wrong with it, it is just a reaction to the acid and is harmless.
Can you use washed wine corks to hold down food?
Ive never tried that but I think it is a brilliant idea! Im sure it would work...
I have 1 small question.... what about water ph for fermentation? Does that matter?
Not really.
Or can you use store bought kombucha