Today. We ate our first onion we ever planted. In our mid 70's. Never too old to learn. Great video. Never occurred to me to ferment garlic cloves. Thank you.
Thanks for the video. I ferment cabbage for sauerkraut, I didn't know that garlic could also be fermented. I planted garlic for the first time last fall and am hoping for a big harvest, I will be fermenting some of it for sure.
Thanks ever so much, I had been fermenting my garlic in honey but I want to go on a keto diet for health reasons. So honey is out, so again thank you.very much. Because I use garlic a lot as a medicine along with tumeric and ginger. I have arthritis in one knee when it starts bothering me a lot, I take a couple tables of garlic and 1 tablespoon of the ginger and tumeric and by the second or third dose there is no more pain or swelling. I have been doing this for years now.
Try Castor oil. Make a poltice with it and wear at night if possible supposedly it works great. Check out SHIRLEY O'NEIL. She knows it all about castor oil. God's miracle drug...
I would recommend using glass fermentation weights to keep the garlic below the salt brine while fermenting. Also, I would recommend taste testing and refrigerating the garlic in a sealed jar once it has the flavor profile that appeals to you.
@lifeiseverything9 Then you have to adapt using the knowledge that you have and applying it as best you can using the resources you have available. That is why a lot of people recommend getting portable solar generators. It can help keep your refrigerator and/or freezer running. It's also why people recommend having gas and charcoal grills, rocket stoves, and learning to cook over a wood fire with cast iron. For things like ferments and probably most everything else, it'll keep better in the cooler months. You may need to dig a root cellar to keep things in a cool, dark place. Now would be a good time to research things and acquire what you anticipate needing in the event the grid goes down. People will have to do the best they can with whatever they've got.
@charmc4152 In my country we cook with fire wood, coal, we have solar panels but it's just for electricity bulb. Water heating, TV and other small appliances. At the moment but they is a supply who is making more powerful solar panels to comply with fridge and freezer. But my question was since alot of videos keep saying that you need to keep things in the fridge after fully fermentation finish. But the older generation who did not have fridge still kept food for very long
@@lifeiseverything9 Hello from Sweden. Here we preserve a lot of our food using old methods such as water bath canning (even meat which always seems to shock American friends) and we also ferment a lot of foods. We keep them (including meat) in cold, dry and dark pantries. Many of us have these wholly or partially underground in our homes but any place you can keep cool, dark and dry will do. No fridge needed. :)
I have never seen a super large size of peeled garlic in my life where did you buy it. 🤔😮🤔 I have seen small bags but not super large . 😮 Right now garlic is becoming extremely expensive . 🤔 I purchased a very small bag of fresh unpeeled garlic for $5.99 and it does not have that much bulbs in it . 🤔 I absolutely love garlic it has a lot of medical purposes . 😍 I make a cold and cough flu bomb and use a lot of fresh garlic in it with pure organic honey . 😃 We all need to preserve garlic as well as turmeric and as well as Ginger in case of emergency . 🤔😃🤔 Thank you so much for your recipe . 🙂
@@Elizabethpacheco-u6p, someone blessed us with those. We're growing our own now. Kroger has the same brand as the ones we were gifted, but not as big a bag.
Hello; I am a new subscriber and have a request. Could you post more videos on fermenting food? This would be very helpful in our day and age. Thank you and God bless.😇
We're working on doing more. As our garden comes in, we'll be doing more. I absolutely love doing ferments. I just posted a kumbacha video the other day. We plan on harvesting our radishes tomorrow and we will make a video on how to ferment them. We love to eat fermented foods.
I get these bags of garlic like once a year.. I'm glad you're doing this one.. I can use some more ideas.. I put some in honey and I tend to dry a lot of it.. I make garlic powder out of it.. I'm glad to see this one I'm going to do this one next time
So beautiful. Do the cloves turn color as they age? Thank you. On a budget and don't want the expense of dehydrator or freeze dryer. Do you ferment onions too?
I have fermented garlic like this and I love it BUT I have to leave alot more head room as mine had bubbled over vigorously. PS... The ferment liquid makes a great starter for Mayo. It is as good as the garlic....
This is awesome. We're big garlic fans here in Alaska and so this is perfect. So after one week of fermentation these are shelf stable? We can just replace the burping lid with normal lids? I'm guessing the flavor is just fine to you too?
Just replace the burp lid, use the metal ring lids. They should seal after a couple days. Eating straight from the jar, it will have a slight ferment taste, using it for cooking the flavor is fresh garlic. Actually, to us, it enhances the flavor a bit.
I have a question, please. I am trying to learn how to ferment so that I can eat healthier Can you do a video on how to do sweet potatoes or beets or even green beans, please.
I just ordered some of the colored fermenting lids. My question is how long do you leave the colored lids on to then replace by regular canning lids? Then can you use the vacuum lid sealer? New to fermenting! Thank you!
@@alfredacaudle3374, we store ours in a cool place away from direct sunlight with our other can goods. We just opened our last jar from when this video was made, and it's still as good as when we made it. After opening, you want to refrigerate, but it will still be good in the fridge for quite a while.
@@growinginfaithhomestead1030 oh thank you,will I live in a dark cool place. I’m from Juneau Alaska. I Want to try the garlic and making sauerkraut. I will be ordering the whole kit that comes with the booklet so I can learn how to do stuff.again thank you, will be following you.
I'm confused. We are preppers and we are growing our own garlic this year. We want to preserve WITHOUT refrigeration. We don't want to have to rely on refrigeration for preservation of our food. YOU state this is shelf stable. Others say store in refrigerator. What is going on?
You can store it on a shelf in a cool, dark place, but it will continue to ferment over time. To make it last longer, refrigeration will extend its useful lifespan. As it's fermenting, you check it to see where it's at in the fermentation process, when it gets to the "sweet spot," the point where you really enjoy the flavor and texture, if you refrigerate it at that point, it'll stay closer to that "sweet spot" longer. If left on the shelf, it's going to continue to ferment, and it will be subject to environmental impacts (light, temperature). Refrigeration provides a stabilizing factor. If you want it to be shelf stable for an extended period, you may want to freeze dry or dehydrate some of your garlic. It will keep in a fermented state for a period of time though. There is a method Stacy, from "Off Grid with Doug & Stacy," used though where she put honey or apple cider vinegar, I can't remember which, in a jar with garlic cloves, and it was something her Armenian grandma would do. She'd stick that jar under the kitchen sink for a year, and it would discolor, but it was something they would spread on their bread. I'm thinking it was apple cider vinegar vs honey, because honey tends to bubble up and escape jars when used for fermentation with garlic. You might want to look it up. Stacy has a lot of fermentation information.
@charmc4152 She used apple cider vinegar and the garlic still had its outer skin. In my country we don't do canning so 🤷 that's why l do not know much about it, and it Stacy video that wants me to start to learn fermentation more. I have alot of frozen garlic and ginger in my freezer and the solar power can't hold any power for the fridge freezer. I hear www3 is loading coming so I am looking for ways, thanks for the information you give me l will see to it
Fermented garlic kept in cool dark cabinet continues to ferment and my granny kept it for a year without a fridge the taste is good on bread. I remember granny making fermented garlic and veggies every month and jars were labeled with dates we used several jars each month don't remember anything getting spoiled.
That breakfast looks soooo yummy but my dr would have my Hyde lol. I put my garlic with the peel on it in Apple cider vinegar with the mother and it all turned green. Could you tell me Why? Plzz thank you
@@SandraLindemuth-wd6dn, Amazon or eBay. 5-7 days. You will see less bubbles which means the fermentation has slowed down. We just opened a jar that was in the back of the cabinet and forgot about from this video. It's still perfectly tasty.
Question, when you store it on the shelf, doesn't it continue fermentation? I've made it before but have kept my finished jar in the fridge. How can you tell if it's still fermenting?
@@pamschonfarber1041 it will have a little bit of fermented taste when eaten raw, but not really strong. It actually enhances the flavor. When used in cooking, you don't notice the fermentation.
@@Whiteruffels, yes you can. Don't tighten the lids, leave them a little loose. This is the first time we have used fermentation lids. We've always done without them.
@@MJWINNER_Sketchbook999 fermentation lids. We bought them from Amazon. You can also do this without them, just leave the lid a little bit loose, but these make it so much easier.
Once its done for do i store it while using it Abs he long does it last. Example i open it, do i store in fridge or counter? Is it good for a week once opened how long.. thanks
@@reginab2237, use the regular canning lids and leave them a little loose. Just loose enough for the fermentation to escape. We have used that method for years. This was the first time using the new lids.
It still has the garlic flavor and to us, it enhances the flavor a little bit. Those are fermentation lids, but you can use metal lids. Just don't tighten them up, that way it can let the air out as it ferments.
For eating straight from the jar, it has a little more of a tangy taste from the ferment. Garlic butter or sauces, it enhances the flavor a bit. Cooking with it, it has the same garlic flavor.
Those are fermentation lids, but you can just use a regular ball cap lid. Do not tighten it all the way. So you can burp it each day for about 5-7 days. Then tighten it down and the pressure of it will seal the jar. Best of luck to you 🤗
@@josephsantiago7724 you can use them just like you would in all your other foods. You can sauteed them and use them, use them for hummus basically the way you would use raw garlic
Taste it in 5-7 days, if it's not fermented enough for you let it go for few more days. Then when you like the flavor put the lid on tight and it will seal
@@HiteshHites-sw6gb we haven't heard of it, we'll check it out. We've been raising our own herbs for cooking and medicinal for a few years now but always want to learn more.
I have read many books, I listened to many TH-cam videos by many of the worlds leading gurus and health experts but nothing came close to the hidden herbs by anette ray. I recommend everyone giving it a read.
@@oyvindbrustad celtic sea salt and Himalayan salt has 86 essential minerals in it that our body needs. When our body gets depleted of these minerals different diseases begin to set in. Mineral deficiency is linked to many major diseases.
@@allendouglas-wc3jx, it was U.S grown, but don't remember where. That still doesn't guarantee anything though. That's why we're growing our own now, or getting it from local farmers.
@@littleang7089 , we switched from refined sugar and processed food to home cooking from scratch. We use butter, lard, honey and beef tallow. I just went to my Doctor for my 1st full exam since this video, including lots of blood work. He told me that whatever I'm doing, keep doing it, because all is great, including cholesterol and I'm healthier than I have been in a long time. Also , I went to the eye doctor because my eyes were bothering me and he cut my glasses prescription by half. May just be a coincidence though.
If you study out lard you will see that it is healthier for you than a bunch of these genetically modified oils. It is healthy in saturated fats. Study up on mangelita pig and their lard.
You be wrong about the cancer. Man's been frying food in lard, bacon grease forever. Your butter is healthier for you as natural eggs, man puts harmful chemicals into eggs and margarine. Margarine came out during ww2, in a plastic bag you squeezed to pop the capsule. Eat natural, big pharmacy and companies have lied 😊
For everyone reading this, finding the banned book called the hidden herbs by anette ray should be your top priority
I live in a studio apartment and my dream is to move into the country and homestead. I have a long way to go but these kind of videos inspire me.
Today. We ate our first onion we ever planted. In our mid 70's. Never too old to learn. Great video. Never occurred to me to ferment garlic cloves. Thank you.
I have been preserving garlic using apple cider vinegar with great results.
thanks to your video I will
Be trying your fermentation method.
We never have enough garlic. Thank you for this video.
Thanks for the video. I ferment cabbage for sauerkraut, I didn't know that garlic could also be fermented. I planted garlic for the first time last fall and am hoping for a big harvest, I will be fermenting some of it for sure.
You can ferment damn near any fruit or vegetable. Traditional sour pickles are fermented (and not overly salty). I LOVE fermented pepper rings.
Thanks ever so much, I had been fermenting my garlic in honey but I want to go on a keto diet for health reasons. So honey is out, so again thank you.very much. Because I use garlic a lot as a medicine along with tumeric and ginger. I have arthritis in one knee when it starts bothering me a lot, I take a couple tables of garlic and 1 tablespoon of the ginger and tumeric and by the second or third dose there is no more pain or swelling. I have been doing this for years now.
Try Castor oil. Make a poltice with it and wear at night if possible supposedly it works great. Check out SHIRLEY O'NEIL. She knows it all about castor oil. God's miracle drug...
I would recommend using glass fermentation weights to keep the garlic below the salt brine while fermenting. Also, I would recommend taste testing and refrigerating the garlic in a sealed jar once it has the flavor profile that appeals to you.
So what happens when the grid get switched off, we need to preservation food without electricity 🤔
@lifeiseverything9 Then you have to adapt using the knowledge that you have and applying it as best you can using the resources you have available. That is why a lot of people recommend getting portable solar generators. It can help keep your refrigerator and/or freezer running. It's also why people recommend having gas and charcoal grills, rocket stoves, and learning to cook over a wood fire with cast iron. For things like ferments and probably most everything else, it'll keep better in the cooler months. You may need to dig a root cellar to keep things in a cool, dark place. Now would be a good time to research things and acquire what you anticipate needing in the event the grid goes down. People will have to do the best they can with whatever they've got.
@charmc4152
In my country we cook with fire wood, coal, we have solar panels but it's just for electricity bulb. Water heating, TV and other small appliances. At the moment but they is a supply who is making more powerful solar panels to comply with fridge and freezer.
But my question was since alot of videos keep saying that you need to keep things in the fridge after fully fermentation finish. But the older generation who did not have fridge still kept food for very long
@@lifeiseverything9 Hello from Sweden. Here we preserve a lot of our food using old methods such as water bath canning (even meat which always seems to shock American friends) and we also ferment a lot of foods. We keep them (including meat) in cold, dry and dark pantries. Many of us have these wholly or partially underground in our homes but any place you can keep cool, dark and dry will do. No fridge needed. :)
@vangeneche
Thanks for your help 👍, just went l bought same canning equipment, so as I can watch more videos on how to do it. Thanks for the tips
I have never seen a super large size of peeled garlic in my life where did you buy it.
🤔😮🤔
I have seen small bags but not super large . 😮
Right now garlic is becoming extremely expensive . 🤔
I purchased a very small bag of fresh unpeeled garlic for $5.99 and it does not have that much bulbs in it . 🤔
I absolutely love garlic it has a lot of medical purposes . 😍
I make a cold and cough flu bomb and use a lot of fresh garlic in it with pure organic honey . 😃
We all need to preserve garlic as well as turmeric and as well as Ginger in case of emergency . 🤔😃🤔
Thank you so much for your recipe . 🙂
I got mine at Sam s Club
@@Elizabethpacheco-u6p, someone blessed us with those. We're growing our own now. Kroger has the same brand as the ones we were gifted, but not as big a bag.
Thank you for the info. I used to only put my garlic and just plain water.
Just plain water how long it lasts?
Much Love from Florida
Hello; I am a new subscriber and have a request. Could you post more videos on fermenting food? This would be very helpful in our day and age. Thank you and God bless.😇
We're working on doing more. As our garden comes in, we'll be doing more. I absolutely love doing ferments. I just posted a kumbacha video the other day. We plan on harvesting our radishes tomorrow and we will make a video on how to ferment them. We love to eat fermented foods.
Yum potatoes. I dice onions medium sz. They turn a crispy black packed with goodness
I get these bags of garlic like once a year.. I'm glad you're doing this one.. I can use some more ideas.. I put some in honey and I tend to dry a lot of it.. I make garlic powder out of it.. I'm glad to see this one I'm going to do this one next time
@@deedeem8485, the honey and garlic is also a really great antibiotic.
Awesome job, thanks for sharing 👍
So beautiful. Do the cloves turn color as they age?
Thank you. On a budget and don't want the expense of dehydrator or freeze dryer.
Do you ferment onions too?
They will darken a little bit, but not really noticable. We ferment cauliflower, carrots and onions together.
I have fermented garlic like this and I love it BUT I have to leave alot more head room as mine had bubbled over vigorously.
PS... The ferment liquid makes a great starter for Mayo. It is as good as the garlic....
This is awesome. We're big garlic fans here in Alaska and so this is perfect. So after one week of fermentation these are shelf stable? We can just replace the burping lid with normal lids? I'm guessing the flavor is just fine to you too?
Just replace the burp lid, use the metal ring lids. They should seal after a couple days. Eating straight from the jar, it will have a slight ferment taste, using it for cooking the flavor is fresh garlic. Actually, to us, it enhances the flavor a bit.
very cool! Do you just pick out what you want to eat as you go? I always fear doing that can contaminate the jar or something...
just use a clean utensil every time, no problem. If in honey (as mine) use plastic or wood, don't use metal in honey.
Good job. Have a nice day!
Thank you for this information, it really helps.
I have a question, please. I am trying to learn how to ferment so that I can eat healthier
Can you do a video on how to do sweet potatoes or beets or even green beans, please.
Hello!! Just found your channel❤
Welcome!!
Loved this video. Thank you so much ❤
I just ordered some of the colored fermenting lids. My question is how long do you leave the colored lids on to then replace by regular canning lids? Then can you use the vacuum lid sealer? New to fermenting! Thank you!
Thank you. I never heard of fermenting lids, where would you get them?
@@mariegatzmer829, Amazon or eBay
When can you take the fermentation lids off and put regulars lids on.
@@SandraLindemuth-wd6dn, 5-7 days. You'll see the small air bubbles slow down or stop rising.
Thank you. Bless you 🙏🏾
Hello I just found you channel today. I want to try doing the garlic.How would you store it and, how long will it last.
@@alfredacaudle3374, we store ours in a cool place away from direct sunlight with our other can goods. We just opened our last jar from when this video was made, and it's still as good as when we made it. After opening, you want to refrigerate, but it will still be good in the fridge for quite a while.
@@growinginfaithhomestead1030 oh thank you,will I live in a dark cool place. I’m from Juneau Alaska. I Want to try the garlic and making sauerkraut. I will be ordering the whole kit that comes with the booklet so I can learn how to do stuff.again thank you, will be following you.
I'm confused. We are preppers and we are growing our own garlic this year. We want to preserve WITHOUT refrigeration. We don't want to have to rely on refrigeration for preservation of our food. YOU state this is shelf stable. Others say store in refrigerator. What is going on?
I am with you in this one, the grid will go off so we other ways of preservative without electricity
You can store it on a shelf in a cool, dark place, but it will continue to ferment over time. To make it last longer, refrigeration will extend its useful lifespan. As it's fermenting, you check it to see where it's at in the fermentation process, when it gets to the "sweet spot," the point where you really enjoy the flavor and texture, if you refrigerate it at that point, it'll stay closer to that "sweet spot" longer. If left on the shelf, it's going to continue to ferment, and it will be subject to environmental impacts (light, temperature). Refrigeration provides a stabilizing factor.
If you want it to be shelf stable for an extended period, you may want to freeze dry or dehydrate some of your garlic. It will keep in a fermented state for a period of time though.
There is a method Stacy, from "Off Grid with Doug & Stacy," used though where she put honey or apple cider vinegar, I can't remember which, in a jar with garlic cloves, and it was something her Armenian grandma would do. She'd stick that jar under the kitchen sink for a year, and it would discolor, but it was something they would spread on their bread. I'm thinking it was apple cider vinegar vs honey, because honey tends to bubble up and escape jars when used for fermentation with garlic. You might want to look it up. Stacy has a lot of fermentation information.
@charmc4152
She used apple cider vinegar and the garlic still had its outer skin. In my country we don't do canning so 🤷 that's why l do not know much about it, and it Stacy video that wants me to start to learn fermentation more. I have alot of frozen garlic and ginger in my freezer and the solar power can't hold any power for the fridge freezer. I hear www3 is loading coming so I am looking for ways, thanks for the information you give me l will see to it
0@@lifeiseverything9
Fermented garlic kept in cool dark cabinet continues to ferment and my granny kept it for a year without a fridge the taste is good on bread. I remember granny making fermented garlic and veggies every month and jars were labeled with dates we used several jars each month don't remember anything getting spoiled.
Thanks! Where did you get the lids?
We got ours off eBay, but Amazon has them and our local Walmart sometimes has them.
@@growinginfaithhomestead1030 Thank you!
Can you post links for stuff like the lids?
thank you. I''m assuming you are pealing them first
Thank you.
That breakfast looks soooo yummy but my dr would have my Hyde lol. I put my garlic with the peel on it in Apple cider vinegar with the mother and it all turned green. Could you tell me Why? Plzz thank you
@@lildebdoll60, it needs to be peeled.
Where can I get the fermentation lids and how long do you keep fermenting the garlic
@@SandraLindemuth-wd6dn, Amazon or eBay. 5-7 days. You will see less bubbles which means the fermentation has slowed down. We just opened a jar that was in the back of the cabinet and forgot about from this video. It's still perfectly tasty.
Thank you for sharing
I fermented garlic and it turned blue. Got a little scared until I looked it up and it was ok.
Question, when you store it on the shelf, doesn't it continue fermentation? I've made it before but have kept my finished jar in the fridge. How can you tell if it's still fermenting?
No it does not continue to ferment. Once you put the lid on it the lid will seal just like sauerkraut. If it does not seal it will keep fermenting
So when you ferment, does it like pickled garlic
@@pamschonfarber1041 it will have a little bit of fermented taste when eaten raw, but not really strong. It actually enhances the flavor. When used in cooking, you don't notice the fermentation.
thanks
Can I ferment the garlic with regular lids,I don’t have the fermenting lids?
@@Whiteruffels, yes you can. Don't tighten the lids, leave them a little loose. This is the first time we have used fermentation lids. We've always done without them.
@@growinginfaithhomestead1030 Thank You so much.
What types of lids are those please?
@@MJWINNER_Sketchbook999 fermentation lids. We bought them from Amazon. You can also do this without them, just leave the lid a little bit loose, but these make it so much easier.
If you could would you ferment tumeric and ginger together?
Sorry, just saw this. You can ferment those together, just follow the same method.
Once its done for do i store it while using it Abs he long does it last. Example i open it, do i store in fridge or counter? Is it good for a week once opened how long.. thanks
What are those colourd lids for, or what is the purpose for it?
The lids are fermentation lids. They help them burp. You don't need them you just manually burp them everyday by opening the lid a bit
How can I do this if I don't have such lids?
@@reginab2237, use the regular canning lids and leave them a little loose. Just loose enough for the fermentation to escape. We have used that method for years. This was the first time using the new lids.
I’ve always heard that heat kills some of the health benefits of the garlic,
Dose it ?
Yes, heat does hurt some of the benefits. Fermentation helps hype up the nutritional value.
What kind of colored lids are they
@@debbieangel1909, fermentation lids. It lets the fermentation process work and the jars burp.
WHAT DOES FERMENTING TASTE LIKE?? AND I HAVE NEVER SEEN THOSE LIDS BEFORE. CAN I USE REGULAR METAL LIDS???
It still has the garlic flavor and to us, it enhances the flavor a little bit. Those are fermentation lids, but you can use metal lids. Just don't tighten them up, that way it can let the air out as it ferments.
Does fermenting the garlic change the taste in any way?
For eating straight from the jar, it has a little more of a tangy taste from the ferment. Garlic butter or sauces, it enhances the flavor a bit. Cooking with it, it has the same garlic flavor.
Still watching ❤❤😅😅😅
❤
What are those lids please l never seen these. Can I just use a ball cap n lid? Nice information.
Those are fermentation lids, but you can just use a regular ball cap lid. Do not tighten it all the way. So you can burp it each day for about 5-7 days. Then tighten it down and the pressure of it will seal the jar. Best of luck to you 🤗
Where did you getbthe fermentbtops
I got mine off eBay but Amazon carries them also 🙂🙂
Can I use pickling salt ?
Yes you can use pickling salt. Just do not used iodized.
🙏
How to keep garlic from turning blue
sometimes some of the cloves turn blue. it's harmless.
How long will it take to ferment?
About 5-7 days when at colder temps. 3-5 at warmer temps.
How u use. After ferment
@@josephsantiago7724 you can use them just like you would in all your other foods. You can sauteed them and use them, use them for hummus basically the way you would use raw garlic
does the garlic taste any different?
When used for cooking or making sauces, it doesn't change the flavor of it. It actually brings the flavor out.
Does it turn blue green?
sometimes. it's harmless, though.
How do you know it is "done"?
Taste it in 5-7 days, if it's not fermented enough for you let it go for few more days. Then when you like the flavor put the lid on tight and it will seal
Its crazy no one here is talking about the hidden herbs by Anette Ray…
@@HiteshHites-sw6gb we haven't heard of it, we'll check it out. We've been raising our own herbs for cooking and medicinal for a few years now but always want to learn more.
Where is my plate
I have read many books, I listened to many TH-cam videos by many of the worlds leading gurus and health experts but nothing came close to the hidden herbs by anette ray. I recommend everyone giving it a read.
Thanks. Youre doing Gods work. For everyone else reading this that wants to go even further, go find the hidden herbs by Anette Ray.
I my good! Vitamins in the salt? Really?
@@oyvindbrustad celtic sea salt and Himalayan salt has 86 essential minerals in it that our body needs. When our body gets depleted of these minerals different diseases begin to set in. Mineral deficiency is linked to many major diseases.
But where is that garlic from? Probably China.
@@allendouglas-wc3jx, it was U.S grown, but don't remember where. That still doesn't guarantee anything though. That's why we're growing our own now, or getting it from local farmers.
Real food.. This is not what kills us, its all the fake processed crap that does.
Celtics sea salt is way better!
Using hands and dipping fingers in it will contaminate the food in jar.
You are full of horse_hit!
You folks are eating a heart attack.
@@littleang7089 , we switched from refined sugar and processed food to home cooking from scratch. We use butter, lard, honey and beef tallow. I just went to my Doctor for my 1st full exam since this video, including lots of blood work. He told me that whatever I'm doing, keep doing it, because all is great, including cholesterol and I'm healthier than I have been in a long time. Also , I went to the eye doctor because my eyes were bothering me and he cut my glasses prescription by half. May just be a coincidence though.
the garlic idea is a very good idea BUT frying potatoes in old bacon oil is cancer welcoming invitation.
If you study out lard you will see that it is healthier for you than a bunch of these genetically modified oils. It is healthy in saturated fats. Study up on mangelita pig and their lard.
You be wrong about the cancer. Man's been frying food in lard, bacon grease forever. Your butter is healthier for you as natural eggs, man puts harmful chemicals into eggs and margarine. Margarine came out during ww2, in a plastic bag you squeezed to pop the capsule. Eat natural, big pharmacy and companies have lied 😊
Himalayan salt. Ha, put some in a bit of water and it loses its co,our. Fake,fake,fake.
who cares about ya breaky