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.
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 💕
I’m almost 70 and I’m still new to this. I don’t know of any one in my family and friends who do this. I’m considering to be a mad scientist in the kitchen. None in my family wants to even try these recipes. Well my husband drinks the kombucha. I make it instead of buying it now. We were spending a lot of money on the kombucha. 😊
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.
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.
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
I only use 1bsp of salt, but add 1 cup of liquid nonfat kefir whey and water. The garlic gets sweeter overtime, so I make a large batch in multiple jars. I stir in 3/4tbsp of salt and 1/4tbsp on top. The key is to ensure the garlic isn't exposed to air and to top off with more whey if the gases force leakage. This is a low salt version. I ferment 2 to 4 weeks on the counter and I've had batches in the fridge for as long as 9 months.
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 🙏
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!
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.
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.🤗
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.
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!!
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).👍😊
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 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
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..
Wow!!! My garden is starting to be at the point I can start preserving its harvest, I did a bit of fermenting last year and want to ferment more of it this year. I came over to your channel because I trust the advice, procedures and recipes and you have a video for everything I need!! Thank you again for making such informational videos :)
I am new to fermenting, and would like to see recipes using the ferments we produce. Most say, if mentioned at all, to eat as a snack or in a salad. Today I tossed a few chopped fermented carrots and some fermented radishes to a type of fried vegetables and white bean mix. It was ok. However, to be more versatile I would like some recipe ideas. Also, does heat from cooking destroy the goodness of the bacteria?
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
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
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!🤞🤞
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.
Hello Madam...Thankyou so much for all the information you are providing on Lacto Fermentatiin.....Can you also educated whether it is ok yo use dried herbs instead of fresh herbs in fermention garlic.
Hi. I tried the fermented garlic this year (last year I tried the pickles and did some this year too but I'm trying my first jar of fermented garlic as a test). When I opened it a few minutes ago, there was some kahm yeast. I started it Aug 31st and I used a recycled salsa jar that I cleaned very well. It smells garlic so far. I was wondering, can I remove the kahm yeast now, clean the weight, the side of the jar and put back the weight and continue the fermentation or I should wait until the fermentation if finished? Thank you for your excellent videos and advice. :)
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 🤷🏼♀️
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
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.
My garlic failed the PH meter and PH test strip test, over 6.0. It's been fermenting over 3 weeks. Should I give it more time to see if it goes below 4.5 or just throw it out? I've been fermenting for years and never had a problem but this is the first time I tried to ferment garlic. Thank you
Interesting video. My fermented garlic turned dark green and I was troubled. Now I know it is edible. Have you tried fermenting ginger? I see that there is no video about fermenting ginger. Is it because of some chemical/biological reason? I tried to ferment it but had to discard it because it smelled terrible.
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.
Thanks! I just made my first jar of fermented garlic. Looking forward to seeing the results. Thank you and God bless you for your priceless fermenting videos. I have learned so much watching your videos. 🤩
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?
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🙂
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.
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 😊
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.
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.
Exact recipe please?
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.
This lady's voice is soothing 😍
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?
I’m almost 70 and I’m still new to this. I don’t know of any one in my family and friends who do this. I’m considering to be a mad scientist in the kitchen. None in my family wants to even try these recipes. Well my husband drinks the kombucha. I make it instead of buying it now. We were spending a lot of money on the kombucha. 😊
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!
One minute into your share , I knew it’s okay to subscribe and like. Great explanation.
I really appreciate how clear and concise your video is and that you get right to the point. Thank you!
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
You forgot to mention that after a week the fermenting garlic will smell FANTASTIC! Like the best Italian food ever!
That sounds awesome! I love the smell of garlic and I know some people who don’t like garlic but they don’t have to stay. 😅
This channel is seriously fermented. Complete package in Fermentation!!! Well done🤪
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.
This lady is so cute I'm sure if she told me to ferment a car tire I'd give it a go.
😄😄😄❤️
❤😂
I always keep a garlic honey ferment on the counter. It's DELISH!
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
I only use 1bsp of salt, but add 1 cup of liquid nonfat kefir whey and water. The garlic gets sweeter overtime, so I make a large batch in multiple jars. I stir in 3/4tbsp of salt and 1/4tbsp on top. The key is to ensure the garlic isn't exposed to air and to top off with more whey if the gases force leakage. This is a low salt version. I ferment 2 to 4 weeks on the counter and I've had batches in the fridge for as long as 9 months.
I just discovered your channel
I’m so happy thank you for sharing this video
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!🥰
Thanks
Thank you!😁
Thanks you're a great teacher
I like garlic 🧄 & onions 🧅 and fermenting and pickling, thank you… I will try this 😊👍🏼
Your instruction is excellent, nice and detailed. Thank you.
Thanks kind lady as I eat fresh garlic almost every day and so enjoy fermented as well.
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!
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.
Thank you
From Nepal
Thank you! A great resource.
Thanks!
Thank you very much!😊
My goodness that looks good. I have garlic growing in my garden.
Absolutely love this channel
Thanks for all your videos. I started my home vinager and now l give to my coworkers and they love it thanks ❤
Thank you for sharing this, I have learned so much and you have encouraged me to try
Fantastic , appreciate your effort to producing this video. Thank you from Australia
I have garlic planted in my fall garden, and elephant garlic on order to plant in spring. Excited to try this!!!
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?
Thank you 🧄
Thank you 🕊
Thanks for a very well thought, thoroughly and concisely presented video. A truly perfect lecture on a topic for learners.
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.
Love this💜and thx for the research on the PH reader✨I just got the glass one🎉
How do you clean your cups? What do you use?
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!!
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).👍😊
Thank you , I will try soon 🙏🏻
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! 😋
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 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!🤩
"The Finest Kind" ~♡~
Thanks
Definitely need to try this next! I pickled onions last week and I love it!
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..
Excellent video!
Wow!!! My garden is starting to be at the point I can start preserving its harvest, I did a bit of fermenting last year and want to ferment more of it this year. I came over to your channel because I trust the advice, procedures and recipes and you have a video for everything I need!! Thank you again for making such informational videos :)
Wonderful!
Wonderful video. Thank you!
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😊
Would the probe of a gardening pH meter be suitable for measuring the brine?
❤❤❤
Thank you
Very nice guide. It's so helpful to know what can occur and that it is or isn't a problem.
Just started some this morning! Thank-you for the video!
Is it possible to use sachet for herbs so that we can avoid floaters?
Sure you can try that👍😊
I am new to fermenting, and would like to see recipes using the ferments we produce. Most say, if mentioned at all, to eat as a snack or in a salad. Today I tossed a few chopped fermented carrots and some fermented radishes to a type of fried vegetables and white bean mix. It was ok. However, to be more versatile I would like some recipe ideas.
Also, does heat from cooking destroy the goodness of the bacteria?
Unfortunately, Yes, heat kills the probiotics🙁
How long before the allicin loses its efficacy?
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.
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
Thanks
Thank you very much!
Would you be able to do the same ratio and procedure with the onion for garlic scapes?
Yes... and perhaps add a little more onions👍
Love this!
Have you ever fermented rice? Or potatoes?
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
th-cam.com/video/uUvgbofV2S0/w-d-xo.html 😊
Aloha beautiful soul sistah.💕🎚️
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!🤞🤞
Please l didn't know that you can ferment garlic, l have alot of garlic cloves in my freezer can I deforst them and ferment them
Fresh only... Can't be fermented after freezing or cooking.
Is it generally safe to store the fermented foods in the fridge without the fermenting weight so that the food comes in contact with air?
Once in the fridge, it's ok.👍😊
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.
I am guessing that you could also WB can them, for storage?
Very nice ❤
Can I add apple cider Vinegar during preparation of Sauerkraut? If so, How will this change the fermentation process and period ?. Thanks
No you can't. Vinegar kills lacto-fermentation.
Hello Madam...Thankyou so much for all the information you are providing on Lacto Fermentatiin.....Can you also educated whether it is ok yo use dried herbs instead of fresh herbs in fermention garlic.
Yes you can use dried herbs👍🙂
Instead of peper flakes, can i use ginger ?
Amazing videos you make btw, im a new subscriber and definitely here to stay. 💚
Sure can!
Can we use dry herbs for the fermentation?
yes👍
Is it possible and effective to re-use a brine that I just finished eating all the contents ?
Yes you can do that👍
Do you have a recipe for fermented eggs?
What do I do when the fermentation is over, can you use the brine again?
The garlic needs to stay in the brine, but once the garlic is consumed, yes - you can reuse the brine.
Hi. I tried the fermented garlic this year (last year I tried the pickles and did some this year too but I'm trying my first jar of fermented garlic as a test). When I opened it a few minutes ago, there was some kahm yeast. I started it Aug 31st and I used a recycled salsa jar that I cleaned very well. It smells garlic so far. I was wondering, can I remove the kahm yeast now, clean the weight, the side of the jar and put back the weight and continue the fermentation or I should wait until the fermentation if finished? Thank you for your excellent videos and advice. :)
Replied to your email 👍😊
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.👍
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
Can you make a recipe for a pickled garlic pls
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👍😊
Can you use dried spices in a fermentation?
Sure thing!
My garlic failed the PH meter and PH test strip test, over 6.0. It's been fermenting over 3 weeks. Should I give it more time to see if it goes below 4.5 or just throw it out? I've been fermenting for years and never had a problem but this is the first time I tried to ferment garlic. Thank you
If it doesn't drop below 4.5 within the first 5 days, it will never do so but only get higher and higher in PH as the bad microbes take over.
Can you add kombucha or vinegar to make sure it is acidic?
Interesting video. My fermented garlic turned dark green and I was troubled. Now I know it is edible. Have you tried fermenting ginger? I see that there is no video about fermenting ginger. Is it because of some chemical/biological reason? I tried to ferment it but had to discard it because it smelled terrible.
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 👍😊
Thanks! I just made my first jar of fermented garlic. Looking forward to seeing the results. Thank you and God bless you for your priceless fermenting videos. I have learned so much watching your videos. 🤩
Thank you so much! God bless you too!
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?
She literally cautions us on that all the time😵.......😃
Nicely done thankyou
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🙂
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.
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.
Do you know the nutritional differences in fermented garlic in brine vs honey.
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.
Thank you very much
thanks alot for your great explaning.
can i but an air lock like what we do with wine ?
Yes you can 👍😊