I bet your kitchen smells amazing. I never have pickled garlic sounds amazing. And I have never canned minced garlic. I will be now. Sweet. I love garlic! Thank you so much for sharing Wendy🌸🦋❤🌺🌷🐞
I like making lacto fermented garlic along with sprouting the cloves in dirt. Both are delicious. I'm going to pick up some soy sauce and try that method. Thanks for sharing this.
hi i'm your new. I'm from Switzerland, I found this company to preserve garlic very interesting, but I have a question. Do you boil it with water for 10 minutes and how much water do you use for 1 kilo of garlic ?? in case this garlic is for seasoning ?? thank you very much if you answer me❤️❤️❤️
Slight concern... is "soy sauce" the way we get it here in plastic jugs in the US equivalent to the what the ancient Chinese fermented? I'm not sure that's going to do what you're expecting. You can just ferment the garlic.
That is awesome Tammie thank you for sharing that I didn’t know what to do with my garlic when a group last year so that will be a good one for me to remember
I heard you can line your garlic press with a popped balloon... then when you squeeze the garlic (which you put on the balloon), both the balloon & garlic go thru the holes together, but you just pull the balloon back out (and the garlic with it!) to keep your garlic press clean. I wonder if a nylon stocking would work too?
I can’t try the ballon trick we have latex allergic person in our house but the nylon stocking sounds promising….I will have to try that next time I have a ton of garlic to mince.
Thank you for sharing this, Tammy. That is real interesting about the soy sauce. Do you just leave it in the pantry or does it have to be refrigerated.
Sprouted garlic, especially those that have been sprouted for more than five days, has a higher level of antioxidants as compared to regular garlic. Garlic sprouts are one of the healthiest greens you can grow. They're great to use as a garnish or to throw in salads, soups, etc. I love growing them inside for the greens.
That looks like crushed garlic to me. Another way to preserve garlic is to ferment it in HONEY. It gives you the second product of a dressing additive that most will never figure out.
Thank you! I Added your Channel.
I was hunting ways to pickle or preserve garlic. I think I will try the Pickle Brine ones 😋
Thanks for sharing!!
Thank you for sharing this Tammy. I'm garlic growing challenged but I could buy some. Lol
I bet your kitchen smells amazing. I never have pickled garlic sounds amazing. And I have never canned minced garlic. I will be now. Sweet. I love garlic! Thank you so much for sharing Wendy🌸🦋❤🌺🌷🐞
It's so good! I use alot of minced garlic in my cooking.
@@RebelCanners I love garlic. I will try this. Thank you so much
Thanks for the demonstration.
I like making lacto fermented garlic along with sprouting the cloves in dirt. Both are delicious. I'm going to pick up some soy sauce and try that method. Thanks for sharing this.
Great info! Thanks so much!
Always useful information from you. thank you.
Love this garlic tutorial.
Love the videos I’ve been slowly watching them all!! 😎😎😎
Ty Tammy can't wait to try this
hi i'm your new. I'm from Switzerland, I found this company to preserve garlic very interesting, but I have a question. Do you boil it with water for 10 minutes and how much water do you use for 1 kilo of garlic ?? in case this garlic is for seasoning ?? thank you very much if you answer me❤️❤️❤️
Slight concern... is "soy sauce" the way we get it here in plastic jugs in the US equivalent to the what the ancient Chinese fermented? I'm not sure that's going to do what you're expecting. You can just ferment the garlic.
That is awesome Tammie thank you for sharing that I didn’t know what to do with my garlic when a group last year so that will be a good one for me to remember
Love this! Thank you for sharing! I need to try these because I am going to have a lot of garlic coming soon! 😊👍
Can you tell me which way is best if you don't want it to turn blue/ green. Thank you so much for sharing this with me.
Turning blue green or even pink is normal.
Is it possible to use oil instead of water when canning? I've bought some in the stores that have oil. What's your thoughts?
It is possible I just don’t have experience doing that and I won’t post something I don’t do myself.
I heard you can line your garlic press with a popped balloon... then when you squeeze the garlic (which you put on the balloon), both the balloon & garlic go thru the holes together, but you just pull the balloon back out (and the garlic with it!) to keep your garlic press clean.
I wonder if a nylon stocking would work too?
I can’t try the ballon trick we have latex allergic person in our house but the nylon stocking sounds promising….I will have to try that next time I have a ton of garlic to mince.
Thank you for sharing this, Tammy. That is real interesting about the soy sauce. Do you just leave it in the pantry or does it have to be refrigerated.
She answers that in her video at 0:55, when she says "...the way the anchient Chinese do, *_without refrigeration_* in soy sauce" 😉🙂
I usually don’t use whole cloves in Asian cooking. There shouldn’t be a problem mincing it and storing it in the soy sauce should it?
What kind of pickles juice, dill, bread and butter????
Watching
Can u ferment it in olive oil??
Thank 🇺🇲🇺🇲🇺🇲🤟🤟🤟👍👍👍👍😊😊😊 yaya in so many ways ways Keith m. In OHIO
You are welcome Thank you so much for watching
Do you think this would work OK in coconut amino’s instead of soy sauce?
I dont know but I will look into it and if I find anything out I will let you know.
Ooohh... Great video & I bet it smells good in your house!☺️
Aren't they too close in container they won't bulb
Sprouted garlic, especially those that have been sprouted for more than five days, has a higher level of antioxidants as compared to regular garlic. Garlic sprouts are one of the healthiest greens you can grow. They're great to use as a garnish or to throw in salads, soups, etc. I love growing them inside for the greens.
I am going to transplant outside in a few days.
That looks like crushed garlic to me. Another way to preserve garlic is to ferment it in HONEY. It gives you the second product of a dressing additive that most will never figure out.
I do a lot of garlic in honey. There is an older video in my apothecary series preserving garlic in honey
You bought twelve bulbs of garlic! NOT twelve cloves...
Thanks for correcting my mistake