I've never grown enough garlic to last 6 mos until this year! When you said check your garlic stores, I jumped up and ran to where I was storing it and immediately started peeling with you! There were a few dark brown cloves, but, Rachel, you saved most of my garlic! Thank you so much!
Hello hello, I’m relatively new here, and to watching homesteading, gardening, etc. I’m more of a cooking and cleaning gal. Really enjoying what I’m seeing. Found most everyone through the pantry challenge. Which I’m following “loosely” 🤓 calling myself, an INsteader. Hehehe. Still, my pantry thanks you all!,
Thanks for the reminder to check my garlic. I had seen someone mention that toum was freezable so I did it with this year’s batch. It DOES NOT stay emulsified when thawed. I suppose I could try popping it back in the blender, but for my purposes it’s fine in its broken state. I use it on pizza night to make a garlic cheese flatbread. Just a thin smear yields tons of garlic flavor.
Hi Rachel & Todd. When I or my clients have garlic from the Supermarket. We peel the garlic put it in the blender with red bell peppers, oregano, vinegar, Adobo seasoning, and oil. Then I blend it well. I add a little water. I use it in my cooking. It is great. God Bless you and that was my Spanish recipe for the day. Stay safe. Rachel, how is the baby doing. Love your videos. Maria. ❤️❤️❤️❤️❤️❤️❤️👍👍👍👍👍👍👍👍👍👍👍👍🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️💝💝💝💝💝💝🌧️🌧️🌧️🌧️
I started to keep my garlic in a container in the freezer, but I peeled the cloves. So when I need one I can chop it thinly or leave it a few minute to thaw. Works great!
Oh yes, I started a honey, garlic and red pepper flake ferment in December 2019 and just keep adding to it and it’s delicious, not to mention all the benefits: antifungal, antibacterial, immune boosting and so much more!!! ❤️ Kristy again 🤣😃🇺🇸🇺🇸🇺🇸
Hi, what do you mean ..you add to it? I recently learned about honey fermented garlic, it's been almost a month. I tried it today and was very surprised I could eat a whole clove without gagging. Very nice mild flavor.
@@alert1006 exactly! The garlic mellows out! Well when mine gets low, I add more garlic and honey too if needed, and just eat the older pieces first and let the new ferment again. So I add to it 😃
I peel my garlic put into vinagar for 2 weeks then drain it and then put it into olive oil and store in the fridge. When I need some I use it from that jar, and the oil is really good for cooking.
I keep my garlic in a dresser drawer and it keeps till next harvest. If your garlic started to germinate it's usually because it got too cold at one point. We make sure when we cure it the temperature doesn't get below 10 degrees Celsius. I also dehydrated some to make garlic powder.
It's like a super garlicky mayonnaise and it's AWESOME! Great added to pita wraps too, with roasted potatoes, falafels, etc etc OH Rachel, I would love to see you make falafel mix that can be stored. It's basically dried chick pea meal and some parsley. We love Middle Eastern food too!
Thanks! Never heard of 'Toum' until now, I grow a ton of garlic ever year and always looking for new ways to use it and preserve it so I'll be making some Toum this weekend. I love fermented garlic honey, I make at least a gallon of it every year, great for an immunity boost and delicious.
I love this stuff. The only time I get it when I come back to Michigan. I made it one time and I had better luck with it in the blender. Started it in food processor and switched to blended and it turned out great. Funny you mention garlic smell coming out of your pores. We made swarmas and toum and I figured out why they call garlic the stinking rose when I had to get on a plane and fly. I offended myself haha. Thanks for posting this. Great tip about leaving the skins on when you freeze it. I bet it protects from freezer burn.
The middle eastern food is one thing I miss most about living down state. Nothing beats some freshly baked pita and toum. Great video as always you two!
I agree. I make pita bread several times a year and it always brings family running. Its so different straight out of the oven than store bought. And easy. A nice middle Eastern woman who ran a food court stall told me the secret to getting a pocket every time is a wet dough. Said its the steam that makes the pocket. Shes right.
Just found you. I swear everyone good at survival are all in or from Michigan! Lol I'm from the Charlevoix area. Been in Florida 31 years and am rusty.. We can't seem to grow much here. But I'm trying to can meats, fish ect that's how I stumbled onto your channel. Thank you
Yummy. I will be making it soon. A little hint - to quickly separate garlic cloves from the head, cut the stem closer to the head. Then holding the root against your palm, strike the garlic against a counter - stem side down. The stem pops out and the cloves fall apart.
Holy cow, that's a lot of garlic! If I had that much I wouldn't have planted this year too. Definitely need to check those stores periodically. I've got garlic, onions, shallots, potatoes stored out in my shop. I like to rummage through them every few weeks & pull out any that are going bad or sprouting. For stuff that's sprouting I'll often toss it into a bed & let it fend for itself.
Thanks for sharing!! I’m making Toum today also I have been fermenting Garlic for years so good .. making garlic and onion powder with rest of last year harvest .. have a blessed day
As much as we love garlic, I don’t know how we missed this video! Looks great! Todd, thanks for the suggestion to use a food processor. Rachel, freezing in pints sounds great. We have garlic in the ground now. We’re going to integrate all of your tips after the harvest. Thank you both! Long-time subscribers, always enjoy your videos!
Good advice at the end! I can't make this because it would be just me eating and smelling garlicky. After watching your garden Sabbath video I decided this is my garden's year of rest but I did plant just enough garlic for the seed crop for '23 in the very newest part of the garden. Luckily the garlic I grow keeps really well and still no signs of sprouting yet. Thanks for all the good tips.
hi, discovered/found your vlog a few days ago, try to watch them all but there are so many things i like so watch them is in a random order. I find this vlog instructive because we always have too much garlic from our garden. I freeze them with olive oil...hmm delicious too. I will definitely make the sauce. If you would like to know who we are, a video of us was made from RuralFranceJournals, ep. 18. I'm enjoying everything I've seen so far, thanks for that. Kind regards from France
OMG, this looks like what I know as garlic sauce, AKA "crack"! I used to frequent a Lebanese restaurant and always start with an order and Nan. So good.
I may have to try that, as I have a bit of a backlog of garlic. I help run a veg farm CSA so we store all the garlic at the farm and parcel it out weekly and it keeps well there but even then we will be coming to the end soon. I have a big stash of dehydrated garlic which works really well in the gap till the new stuff is ready.
I will be trying some Toum on my next harvest. I too have more garlic than I can eat in a year, but I plant every year so it is sustainable and I don't have to buy more. I have use some of my fermented garlic already and it is a wonderful addition, I think a few jars will get me to the next harvest. My favorite variety is Music, I like the flavor and the good size gloves.
My wife makes a yogurt marinade chicken. I eat it with garlic sauce on a pita or naan bread. So good. I also live in Michigan. If you have not had it. I suggest you try 29/41 Mediterranean. One of the sauces they offer is a garlic. Really good food.
The final texture of the toum is so surprising to me. I would enjoy it although my husband doesn’t appreciate my love of garlic. I do think I need to try a batch. This couldn’t have come at a better time, I need to get busy with preserving my garlic. Huge thank you for the info.
If you take two metal prep bowls that are the same size, and put your whole heads of garlic and or unpeeled cloves inside of one and place the second bowl on top, rim to rim (so you're making a crude ball), you can then vigorously shake the contraption (holding the rims of the bowls together) and your cloves will come out peeled! Just make sure you don't over fill your bowl so that they have room to move. It is the quickest way to peel lots of garlic!
LB, have you heard about making mayonnaise with fava water (garbanzo bean water) instead of using eggs? There's a video by RoseRed Homestead that tells you how.
Check out Rose Red Homesteads TH-cam channel on making yummy no egg mayo. It just came out in the last few days. Also other ideas for no egg recipes. Good luck.
I make a mayonnaise with one can condensed milk. I can vinegar using the condensed milk can. I teaspoon mustard powder. Put in a large bottle and shake well. Put in fridge for an hour to thicken. It’s the only Mayo I like. Hope it’s useful for you. 🇦🇺
Wow! I would love to have that much garlic! We are also garlic and onion lovers. I can hardly make a recipe without both ingredients! The Toum looked really good as well!
Ran down and checked my garlic, all looks good yet in my cold storage room! But, it's been there since July, so may need to preserve some of it. I generally do powder or minced, but this is a great option! Thank you for sharing!
I peel my garlic and store it in white vinegar. I just fill a jar with garlic cloves, cover in white vinegar and store in fridge. Lasts a year or more.
Your toum looks wonderful! My husband’s family is Lebanese and I’ve been trying to make toum for 10 years via the food processor, but it’s constantly breaking for me. I have better luck with the mortar and pestle. I’ll have to try it this way again. My mother in law freezes her garlic beforehand to make the toum less spicy.
A simple recipe that my mother in law taught me was marinating chicken with garlic, lemon juice and olive oil (mix in mortar and pestle). In 9x13 pan, place peeled and sliced potatoes, then chicken, sprinkle with allspice and pour marinade over. You can google Lebanese chicken and potato recipe to find variations of it. This dish is very good with toum and so delicious. I tried to link a recipe similar to this, but I guess it wouldn’t post.
Hi guys. I never knew it was call Toum. I got the recipe a couple years ago fron Ian at You Can't Eat The Grass. It is so good! I have about two cups of garlic left to make some Toum.
Rachel, if you don’t plant garlic this year will you have enough to get you through this year and your sabbath year?? Also, I have always preserved my garlic by peeling and putting in a mason jar and covering with olive oil and then just store in the fridge until needed.
Oh my goodness that looks yummy. I hope my garlic comes up. It was the first time I tried planting it this last fall. I'm anxiously waiting to see if it worked. I will need to make toum. Thanks for the great recipe.
Here’s a couple ideas. Confit some of the cloves. They should store in the fridge for quite a while (I don’t actually know this but in my head it sounds reasonable). Also, I am one of those people who prefer granulated garlic to powdered garlic. Could you not achieve this by freeze drying minced garlic? A thought…or go the powdered route by grinding freeze dried whole cloves.
Well, I just learned something new. I had never heard of Toum. We are garlic lovers too, so I'll be trying out that recipe. I have made spicy honey garlic and we love it too. Thanks for sharing ❤
You are just so cute and I am jealous of the love between you and your husband. I lost my love young but we were like that. I hope your health is better also!❤
Thanks for the tip, Rachel! This past season was our first growing garlic and we got a decent crop. I immediately got it and got it put into the freezer! I would have hated to lose it!
After being stationed in Naples, Italy, my sister came home with their saying, “No such thing as bad breath, just good garlic”!! I will be giving this a try! I am curious about making black garlic.
Thank you for your interesting recipe! peeling made easier: 95% of cloves are crescent shaped. hold a clove with thumb and index finger on the upper, slim side, put it on the cutting board and still holding firm, cut the clove with a sharp knife lengthwise and downwards in two pieces. cut off the top and bottom part, now you see how the skin falls off almost by itself. another very good method is shown in the video: Garlic and Honey For Health - Questions, Answers and Tips (OAG)
I have never heard of this and I am very sad about that. Mid eastern foods are some of my very favorite. We have a Pakistani at our farmers market that does amazing chutneys and a creamy garlic dip, but it doesn't say toum. Thank you for introducing us to this and I can't wait to try it. And the is the first year I am going to try to grow my own garlic.
I heard that the sprout is also hard to digest and if the garlic is not chopped fine and cooked it should be removed. Thank you for another great video.
I am excited to try this. I happen to have lots of garlic to go through. I had intended to dehydrate it and make my own powder, but worried about the smell. This looks fantastic!
Hello... here is the ultimate way of peeling garlic! See for yourself in the following video: Fastest Ultimate Garlic Peeling Hack! Deep South Bama with Mr. Tom Go to time 3.13 I remembered your video and that I had made a comment. So this is my second comment and I am amazed. It is much faster than my method and IT CAN NOT GET FASTER AND EASIER...
I've never grown enough garlic to last 6 mos until this year! When you said check your garlic stores, I jumped up and ran to where I was storing it and immediately started peeling with you! There were a few dark brown cloves, but, Rachel, you saved most of my garlic! Thank you so much!
Hello hello, I’m relatively new here, and to watching homesteading, gardening, etc. I’m more of a cooking and cleaning gal. Really enjoying what I’m seeing. Found most everyone through the pantry challenge. Which I’m following “loosely” 🤓 calling myself, an INsteader. Hehehe. Still, my pantry thanks you all!,
I've been smoking for over 40 years. I smoked garlic, it was great in anything that I use it in.
Thanks for the reminder to check my garlic.
I had seen someone mention that toum was freezable so I did it with this year’s batch. It DOES NOT stay emulsified when thawed. I suppose I could try popping it back in the blender, but for my purposes it’s fine in its broken state. I use it on pizza night to make a garlic cheese flatbread. Just a thin smear yields tons of garlic flavor.
Looks like it would be great with roasted potatoes…sort of like Greek potatoes.
Thank you, I was going to ask this question.
You can never have too much garlic and definitely can't beat the fresh ones in the summer with their scapes. Never too late to plant some still!
Hi Rachel & Todd. When I or my clients have garlic from the Supermarket. We peel the garlic put it in the blender with red bell peppers, oregano, vinegar, Adobo seasoning, and oil. Then I blend it well. I add a little water. I use it in my cooking. It is great. God Bless you and that was my Spanish recipe for the day. Stay safe. Rachel, how is the baby doing. Love your videos. Maria. ❤️❤️❤️❤️❤️❤️❤️👍👍👍👍👍👍👍👍👍👍👍👍🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️🌧️💝💝💝💝💝💝🌧️🌧️🌧️🌧️
I've never heard of that before. I make recaito, how does it differ from that may I ask?.
That sounds amazing!
@@DebbiesHomeplace Recaito is cilantro based. Toum is garlic based.
I just love how Todd looks at u. He is so in love with u. And at least ur garlic doesn't go to waste, u have uses for whatever condition it is in.
I started to keep my garlic in a container in the freezer, but I peeled the cloves. So when I need one I can chop it thinly or leave it a few minute to thaw. Works great!
Oh yes, I started a honey, garlic and red pepper flake ferment in December 2019 and just keep adding to it and it’s delicious, not to mention all the benefits: antifungal, antibacterial, immune boosting and so much more!!! ❤️ Kristy again 🤣😃🇺🇸🇺🇸🇺🇸
I'm so curious to try this. Do you use any specific honey?
Hi, what do you mean ..you add to it? I recently learned about honey fermented garlic, it's been almost a month. I tried it today and was very surprised I could eat a whole clove without gagging. Very nice mild flavor.
@@Leah-qe5lg local raw honey!
@@alert1006 exactly! The garlic mellows out! Well when mine gets low, I add more garlic and honey too if needed, and just eat the older pieces first and let the new ferment again. So I add to it 😃
Omg with red pepper flakes sound so good
Rachel if you're planning on taking a sabbath next year you should plant. Some garlic this year
I thought the same thing!
I will this fall
I peel my garlic put into vinagar for 2 weeks then drain it and then put it into olive oil and store in the fridge. When I need some I use it from that jar, and the oil is really good for cooking.
i am so hungry now. I love toum and chicken shawarma fresh flat bread.
I keep my garlic in a dresser drawer and it keeps till next harvest. If your garlic started to germinate it's usually because it got too cold at one point. We make sure when we cure it the temperature doesn't get below 10 degrees Celsius. I also dehydrated some to make garlic powder.
It's like a super garlicky mayonnaise and it's AWESOME! Great added to pita wraps too, with roasted potatoes, falafels, etc etc OH Rachel, I would love to see you make falafel mix that can be stored. It's basically dried chick pea meal and some parsley. We love Middle Eastern food too!
Thanks! Never heard of 'Toum' until now, I grow a ton of garlic ever year and always looking for new ways to use it and preserve it so I'll be making some Toum this weekend. I love fermented garlic honey, I make at least a gallon of it every year, great for an immunity boost and delicious.
I ferment a big batch of garlic in a salt brine ever year. Once its done I mince it and store it in the fridge one of my favorites.
I have no idea what that is but I love it, lol because I love garlic. Thanks for the tip of checking on the garlic harvest before they ruin.
I love this stuff. The only time I get it when I come back to Michigan. I made it one time and I had better luck with it in the blender. Started it in food processor and switched to blended and it turned out great. Funny you mention garlic smell coming out of your pores. We made swarmas and toum and I figured out why they call garlic the stinking rose when I had to get on a plane and fly. I offended myself haha. Thanks for posting this. Great tip about leaving the skins on when you freeze it. I bet it protects from freezer burn.
The middle eastern food is one thing I miss most about living down state. Nothing beats some freshly baked pita and toum. Great video as always you two!
I agree. I make pita bread several times a year and it always brings family running. Its so different straight out of the oven than store bought. And easy.
A nice middle Eastern woman who ran a food court stall told me the secret to getting a pocket every time is a wet dough. Said its the steam that makes the pocket. Shes right.
I can pickled garlic! It is a hot seller at our farmers market. I just use my favorite dill pickle brine recipe.
I made garlic powder from my garlic that started to turn. It's amazing!
Just found you. I swear everyone good at survival are all in or from Michigan! Lol I'm from the Charlevoix area. Been in Florida 31 years and am rusty.. We can't seem to grow much here. But I'm trying to can meats, fish ect that's how I stumbled onto your channel. Thank you
I love fermented garlic ... and I love toum as well ...
We harvested 55 heads in May in San Jose and we ran out by late July! I wish I had your excess, it looks amazing.
Yummy. I will be making it soon. A little hint - to quickly separate garlic cloves from the head, cut the stem closer to the head. Then holding the root against your palm, strike the garlic against a counter - stem side down. The stem pops out and the cloves fall apart.
I am rewatching this and am going to finally make some toum. Can’t wait to try it!
Fermented garlic is great! Carrots too!
Holy cow, that's a lot of garlic! If I had that much I wouldn't have planted this year too.
Definitely need to check those stores periodically. I've got garlic, onions, shallots, potatoes stored out in my shop. I like to rummage through them every few weeks & pull out any that are going bad or sprouting. For stuff that's sprouting I'll often toss it into a bed & let it fend for itself.
Thanks for sharing!! I’m making Toum today also I have been fermenting Garlic for years so good .. making garlic and onion powder with rest of last year harvest .. have a blessed day
As much as we love garlic, I don’t know how we missed this video! Looks great! Todd, thanks for the suggestion to use a food processor. Rachel, freezing in pints sounds great. We have garlic in the ground now. We’re going to integrate all of your tips after the harvest. Thank you both! Long-time subscribers, always enjoy your videos!
It's a good thing you love each other very much. You're going to be smelling each other from opposite sides of the house all day. 😅💖
Great job on the garlic, enjoyed the video. ✝️💟
That middle part is called a germ..🌱
I fermented my garlic with the green shoots in them, for 3 weeks. They are great!
I made toum a few weeks ago. Ilovit
Fantastic! Can’t wait to make it ourselves. I grew up near Dearborn and miss the food so much! We even had Lebanese food at our wedding.
Good advice at the end! I can't make this because it would be just me eating and smelling garlicky. After watching your garden Sabbath video I decided this is my garden's year of rest but I did plant just enough garlic for the seed crop for '23 in the very newest part of the garden. Luckily the garlic I grow keeps really well and still no signs of sprouting yet. Thanks for all the good tips.
hi, discovered/found your vlog a few days ago, try to watch them all but there are so many things i like so watch them is in a random order. I find this vlog instructive because we always have too much garlic from our garden. I freeze them with olive oil...hmm delicious too. I will definitely make the sauce. If you would like to know who we are, a video of us was made from RuralFranceJournals, ep. 18. I'm enjoying everything I've seen so far, thanks for that. Kind regards from France
OMG, this looks like what I know as garlic sauce, AKA "crack"! I used to frequent a Lebanese restaurant and always start with an order and Nan. So good.
Yes! Garlic sauce is wonderful!
I may have to try that, as I have a bit of a backlog of garlic. I help run a veg farm CSA so we store all the garlic at the farm and parcel it out weekly and it keeps well there but even then we will be coming to the end soon. I have a big stash of dehydrated garlic which works really well in the gap till the new stuff is ready.
I buy bulk garlic from Sam’s and store in vinegar in the fridge. It lasts forever. I also do a ferment with honey garlic and nigella sativa.
I will be trying some Toum on my next harvest. I too have more garlic than I can eat in a year, but I plant every year so it is sustainable and I don't have to buy more. I have use some of my fermented garlic already and it is a wonderful addition, I think a few jars will get me to the next harvest. My favorite variety is Music, I like the flavor and the good size gloves.
That sauce looks so good. I would also mince and freeze dry some if I had your freeze dryer
Always learning something new!
My wife makes a yogurt marinade chicken. I eat it with garlic sauce on a pita or naan bread. So good. I also live in Michigan. If you have not had it. I suggest you try 29/41 Mediterranean. One of the sauces they offer is a garlic. Really good food.
Your such a great team. Always working together.
We make a pickled garlic that we keep in the fridge for eating and salads. Its mild and wonderful.
Rachel You can also make your own garlic infused olive oil- or avocado oil !! Its yummy to cook with !!
I made some garlic infused oil this past fall, and it's really good!
I've been meaning to dehydrate and powder my garlic. Thanks for the reminder!
The final texture of the toum is so surprising to me. I would enjoy it although my husband doesn’t appreciate my love of garlic. I do think I need to try a batch. This couldn’t have come at a better time, I need to get busy with preserving my garlic. Huge thank you for the info.
Thank you, peeled the rest of our garlic while watching
If you take two metal prep bowls that are the same size, and put your whole heads of garlic and or unpeeled cloves inside of one and place the second bowl on top, rim to rim (so you're making a crude ball), you can then vigorously shake the contraption (holding the rims of the bowls together) and your cloves will come out peeled! Just make sure you don't over fill your bowl so that they have room to move. It is the quickest way to peel lots of garlic!
We do that with Quart canning sometimes as well.
👌 I was wondering about the sprout. Thanks
It is thicker with vegetable oil, if this is a preference and you can also dry garlic slices on woven bamboo trays
Oh yeah I need to make this ! I'm allergic to eggs so anything with mayonnaise consistency that is egg free is a great find for me
LB, have you heard about making mayonnaise with fava water (garbanzo bean water) instead of using eggs? There's a video by RoseRed Homestead that tells you how.
Check out Rose Red Homesteads TH-cam channel on making yummy no egg mayo. It just came out in the last few days. Also other ideas for no egg recipes. Good luck.
I make a mayonnaise with one can condensed milk. I can vinegar using the condensed milk can. I teaspoon mustard powder. Put in a large bottle and shake well. Put in fridge for an hour to thicken. It’s the only Mayo I like. Hope it’s useful for you. 🇦🇺
Holy Garlic Batman!!! Yum 😊
Oh my you guys thank you so much for sharing we love garlic. I'm always looking for new garlic preservation ideas. Thanks again.
Wow! I would love to have that much garlic! We are also garlic and onion lovers. I can hardly make a recipe without both ingredients! The Toum looked really good as well!
Ran down and checked my garlic, all looks good yet in my cold storage room! But, it's been there since July, so may need to preserve some of it. I generally do powder or minced, but this is a great option! Thank you for sharing!
I peel my garlic and store it in white vinegar. I just fill a jar with garlic cloves, cover in white vinegar and store in fridge. Lasts a year or more.
Does the garlic taste like vinegar
Your toum looks wonderful! My husband’s family is Lebanese and I’ve been trying to make toum for 10 years via the food processor, but it’s constantly breaking for me. I have better luck with the mortar and pestle. I’ll have to try it this way again. My mother in law freezes her garlic beforehand to make the toum less spicy.
A simple recipe that my mother in law taught me was marinating chicken with garlic, lemon juice and olive oil (mix in mortar and pestle). In 9x13 pan, place peeled and sliced potatoes, then chicken, sprinkle with allspice and pour marinade over. You can google Lebanese chicken and potato recipe to find variations of it. This dish is very good with toum and so delicious. I tried to link a recipe similar to this, but I guess it wouldn’t post.
Sending love from the Prairies, Merci beaucoup
Hi guys. I never knew it was call Toum. I got the recipe a couple years ago fron Ian at You Can't Eat The Grass. It is so good! I have about two cups of garlic left to make some Toum.
I have been waiting for this one! Thank you 💚✌️
Rachel, if you don’t plant garlic this year will you have enough to get you through this year and your sabbath year?? Also, I have always preserved my garlic by peeling and putting in a mason jar and covering with olive oil and then just store in the fridge until needed.
Garlic is great!!
The best Lebanese restaurant in the Detroit area, for me, is Al-Ameer... it is THE best... shish tawook.. grape leaves .. fatoush and hummus... 🥰
Daniel & I love love garlic too!! All looks delicious!! Can’t wait to see what you guys cook!! ♥️♥️
Patricia
You both work so well together!!!!
Thank you for sharing your knowledge and talent!
Oh my goodness that looks yummy. I hope my garlic comes up. It was the first time I tried planting it this last fall. I'm anxiously waiting to see if it worked. I will need to make toum. Thanks for the great recipe.
My first time planting it too. I’m kinda nervous about it, but definitely excited at the same time!
Here’s a couple ideas. Confit some of the cloves. They should store in the fridge for quite a while (I don’t actually know this but in my head it sounds reasonable).
Also, I am one of those people who prefer granulated garlic to powdered garlic. Could you not achieve this by freeze drying minced garlic? A thought…or go the powdered route by grinding freeze dried whole cloves.
Well, I just learned something new. I had never heard of Toum. We are garlic lovers too, so I'll be trying out that recipe. I have made spicy honey garlic and we love it too. Thanks for sharing ❤
Great walk through of your process. Toum is delicious!
You are just so cute and I am jealous of the love between you and your husband. I lost my love young but we were like that. I hope your health is better also!❤
Thanks for the tip, Rachel! This past season was our first growing garlic and we got a decent crop. I immediately got it and got it put into the freezer! I would have hated to lose it!
All that garlic looks delicious! I love garlic! Thanks for sharing what to do with it!
You guys are so adorable! I love garlic. I'm going to make this recipe. Thank you for sharing. God bless you both.
After being stationed in Naples, Italy, my sister came home with their saying, “No such thing as bad breath, just good garlic”!! I will be giving this a try! I am curious about making black garlic.
I think we have a whole 3 part series we did on making it. 2-3 years back. th-cam.com/video/-NikOY12uJU/w-d-xo.html
Like to see how u cook with toum....oh man I love garlic like I may be addicted
If you add some spoons of acquafava ( grabanzo beans water), the whdole recipe goes to another level, the texture is fenomenal.
I love garlic, can't wait to try out the Toum recipe.
That sounds really garlicky and I know I will love it! Making it sounded kinda like making mayo when blending it. Thanks for sharing ❤❤
Thank you for the great ideas.
Look up Torshi Sir recipe! For your garlic. Looks might put some people off,but it’s beautiful to me. My kids tried it and loved it.
I have never heard of toum and I love mediteranean (sp) food...I will have to try this and I will watch for the way you use it. Thanks!
If I said Mediterranean I meant middle eastern
Wonderful video, thank you!
Thank you for your interesting recipe! peeling made easier: 95% of cloves are crescent shaped. hold a clove with thumb and index finger on the upper, slim side, put it on the cutting board and still holding firm, cut the clove with a sharp knife lengthwise and downwards in two pieces. cut off the top and bottom part, now you see how the skin falls off almost by itself. another very good method is shown in the video: Garlic and Honey For Health - Questions, Answers and Tips (OAG)
I have never heard of this and I am very sad about that. Mid eastern foods are some of my very favorite. We have a Pakistani at our farmers market that does amazing chutneys and a creamy garlic dip, but it doesn't say toum. Thank you for introducing us to this and I can't wait to try it. And the is the first year I am going to try to grow my own garlic.
Might want to try chopping garlic and freeze drying it
kind of like garlic mayo without eggs; yum
looks delicious. I fermented garlic this past fall. It's very good and has strong flavor.
So good!
Another great video guys♥️ I will have to make that because I love garlic😉
This just looks amazing in the thumbnail Rachel!!!!! So excited to learn any recipe with GARLIC ❤️ y’all, Kristy in Missouri 😃🇺🇸🇺🇸🇺🇸
I have been pureeing garlic, then storing in several baggies very flat. I can break off a piece to add to recipes. Tastes very fresh pressed.
I heard that the sprout is also hard to digest and if the garlic is not chopped fine and cooked it should be removed. Thank you for another great video.
Well love fermented garlic! Just start out slow 🙂🧄
I am excited to try this. I happen to have lots of garlic to go through. I had intended to dehydrate it and make my own powder, but worried about the smell. This looks fantastic!
Looks great!! Love your red flannel!!
Hello... here is the ultimate way of peeling garlic! See for yourself in the following video: Fastest Ultimate Garlic Peeling Hack! Deep South Bama with Mr. Tom Go to time 3.13
I remembered your video and that I had made a comment. So this is my second comment and I am amazed. It is much faster than my method and IT CAN NOT GET FASTER AND EASIER...