@C Garvin Just be aware that you'll end up with micro-plastic in your end result. If you're okay with eating plastic, rock on. But most people already eat too much plastic and don't want to voluntarily add plastic to their diet.
Hi, is there any impact to the taste of the Garlic after fermenting? I liked the video a lot but then you suggested eating the celery 😩 yuk!, celery is the devils food you mad woman 😋.
@@elkeschmitt623 I believe that storing the garlic in vinegar is safer (if you are not fermenting). Garlic stored in oil risks contamination with Botulism. Learned this in Microbiology class. 😮
honey and garlic preserved - don't use metal to remove garlic skins, use tooth pick to pierce the garlic cloves, the older it gets, the darker the honey, useful for sore throats, stir fry using both garlic and honey liquid. Keep in a dark place for about 3-4 weeks, longer if you want honey to become more garlicky tasting - does not need refrigeration unless you're in a very hot climate. Place required garlic cloves in preserving jar, add honey (I like using leatherwood honey because it's not as sweet, has a distinctive taste that people either love or hate), seal and place in a dark cupboard for at least 3-4 weeks, agitating it once a day to get flavours mixed in.
If you seperate the cloves from the garlic heads you can place the cloves in a jar with a lid quarter to half way full...close jar with lid then shake vigorously and dump conents into a bowl and most of the garlic cloves should be seperated from their skins.
Hello thank you so much for showing the bluegreen garlic. I had that happen to me when I was fermenting garlic and didn't know if they had gone bad or if that was just a normal process, so I dumped the whole pint jar of garlic away because I didnt want to eat something bad. Great video and I will checking out your other videos. Thank you for sharing, God bless stay safe and have a wonderful day
The blue green is actually a result of the sulfur reacting with the copper content of the water used creating the blue green affect. If you use filtered water, as you should in all fermentation, this is not likely to occur or is less likely to occur. Although as you said, it is still perfectly edible.
Haha I got the same type of bag of garlic from Costco too, unfortunately after spending over and hour peeling the garlic, half of what I peeled was no good to use to ferment! So I made a pint of garlic with one tsp of salt. I plan on buying the already peeled bag of garlic next time! Oh and I burp my jar so it doesn’t explode !
To hold that garlic down or any other veg. Use a sandwich bag with a zip seal. Stuff it into the jar fill with your brine left over. The weight of the water will hold down the Veg.
@Wingnutairhead I use a rock, too. I bring the jar or a penciled outline of the jar's opening and find a rock that is about the same size. Then I explain to the rock why I am taking it away, and how long we will be gone. When the fermentation is done, I bring the rock back, and I tell the other rocks to believe their friend if their friend decides to share where s/he has been for the past few weeks.
Excellent use of celery as a weight. I hadn't thought of that. I recently dug through an old 50/50 mix I had laying around not being eaten and grabbed all the spinach leaves out of it to use as a barrier. I used Brussels as the cabbage base for my saurkraut, with Granny Smiths, carrot, red onion, radish, ginger and garlic to make the kraut. I packed the spinach on top of the kraut and used a shot glass to submerge my beautiful slaw-turned-kraut. The hardest part about fermenting is the waiting to see how it turned out!
If you buy good garlic not the chinese from a farmer is the best. I buy about 5 pounds dried heads and ready to eat. keep them in a onion type bag so it gets good air flow in a dark cool place. I buy mine in September and it is still good at the end of june next year.
I tried this. I fermented it for a few weeks. Then I put it in my frig. today, which is about a month later, I look at it and the garlic turned blue. Very odd.
In addition , the compounds in garlic react to minerals in tap water which in turn can cause your garlic to have a blue / green color . Perfectly harmless . Always do your research first before consuming foods that your are not familiar with . I hope this was helpful .
@@UnaNeary , hi there , you may want to try different -- small bottles -- of store bought filtered or distilled water to see if that helps . I have a ZERO WATER filter pitcher but I have never experimented storing raw garlic in the filtered water . Great product to have !! $ 15-$20 at Walmart . What I have been doing is buying a jar of chopped garlic /w -citric acid and refilling it when needed with fresh chopped garlic . The water / liquid in the store bought jar works great to stop any weird green stuff to happen . I hope this is helpful .
Using that particular jar is a cause for concern...it is airtight and could potentially explode. Perhaps consider a proper fermenting jar with an airlock...
@@damarmar1001 no. Not at all. You are not supposed to induce air with possible bacteria into your fermentation. Air locks are the way forward. Have a look at a channel called Chilli Chump.
@@rossjohn8551 I did it with my sauerkraut and it was so good i have a waterbag to keep the cabbage under the water. I didn't really open it. Just enough to let the gas escape. But you're right , it's better to fill a little less and keep it closed. the last time I made sauerkraut it was dry to the upper side but it tasted fantastic.
@@damarmar1001 I followed his advice on the last 3 sauces I made and they are wonderful. That dude really knows what hes doing. I just made sure EVERYTHING was as clean and sanitized as I could get it. No wooden cutting boards either. I used the zip lock bag over the top with rubber bands. 3 weeks later I sanitized my processor and blender jar and other materials and buzzed it up. The stuff is to die for.
It is less of a concern but it doesn't hurt. I have found after fermentation the garlic sinks, so it naturally stays under. If the brine evaporated or spilled I would top off with salt water.
@willythewave This isn't pickling - this is fermenting. Entirely different processes and results. Just an FYI. I don't want a war or anything - just letting you know.
ma'm, do I need to wash my garlic cloves after taking these? Is there any problem in the fermentation process if washed? And do the jars need to be sterilized? thank you.
Shouldnt garlic have a bit less "bite" after fermenting? Mine still tastes VERY strong after 13 days. No mold, stayed submerged. Also, thanks for your mashed potato/garlic tip. Worked great!!
So you put a plastic zip lock bag in with food that is possible to break down plastic so you would injest plastic nano particles with what ever you picked? Oh sounds like a great chemical soup. Better to go that mountain of effort to use something edible . 🤡
Very interesting video; I also purchased a big bag of peeled garlic and have been looking for something to do with it, aside from freezing it. Do you have to top up the brine when it evaporates enough to expose the tops of the celery spears, after it's refrigerated? How long, generally, would you say that the garlic will be good to eat/keep without spoiling?
You can and should top it off if things are not submerged but I don't see much evaporation. I keep a lid on. I have some almost a year old and still perfect.
Very Great Demonstration Young Lady, especially of how to keep it submerged. But what about that one clove that got exposed to the air? wouldn't it be contaminated by the bad bacteria? You said you would either push it back down or use it.? I would think you would need to throw it out.? ??
If its fermenting right and she purges the jar correctly then the CO2 (those air bubbles you see) released during the fermentation will replace the air at the top and no bad bacteria can grow.
Maybe using grams for water was meant so imperial people would find it easier to understand. But here is a quick explanation. Water is the center of the world when it comes to grams and litters. A litter of water is exactly one thousand grams or, better yet, a kilogram (kg). So, when some recipe tells you to use X amount of water, remember that weight (grams) and volume (litters) is interchangeable 🙂
I've been fermenting garlic as well. I had one batch go bad because I didn't keep the jar sealed, but it's mostly been successful. It does take a long time before it's edible though, I would say at least 6 weeks. It has a very unusual taste, but it is amazingly good for you.
My preference would be to make Garlic Wine. You will need some sugar, white grape juice, acid blend, yeast nutrient, and a good White Wine Yeast like Montpellier or Montrachet. Find a good recipe as can be found on the Jack Keller website for Home Brewers and follow directions. *****IMPORTANT******** The fumes consisting of gaseous Sulfur and Selenium compounds we’ll be malodorous, so you will want to keep it in a distant area of the house. Use like Garlic Juice. It is a great marinade ingredient. As per the taste, perhaps a dash in your Bloody Mary,: but otherwise, you would only taste it like a Chef would in order to determine optimal use.
Fermented celery is also delicious I make jars of that as well. It is helpful to burp your jar every now and then. It also gives you a chance to push anything down. I have cooked garlic and onions before and they turn blue green and then they go back to a normal color I've had more people ask me what do I do my answer is nothing it's perfectly fine. Elizabeth MD Ph.D food and nutrition science PhD microbiology
i just prepaired three large heads of garlic last night peeled and ready to eat then put them in a sealed jar after covering them in first cold pressed olive oil and already they are turning green. but i pop the jar in the frig so im not worried plus the olive oil has a green tint to it so no worries.
Gayle. CAT GRIM noooo, you are ready to get botulism. The garlic has to be slightly browned in the oil for around 15 mts and then discarded. What u r trying to make is infused garlic oil the wrong way. The liquid in the garlic will rot. The process of fermentation is different as explained in this video.
Hello Robert💯🤑💯🤑😇🤑. Sorry for intruding your privacy profile how are you feeling today if I may ask you dear it's really nice to see you on here am new to here are you in this fan 😁
Did one and it was super warm that summer, it started to turn this bluish green/grey soon after i put itin the fridge....I kinda freaked out thinking it was Bad, turns out it was okay though lol (just means it's way way fridge time)
I came across a licensed doctor/practitioner on TH-cam and he and his wife do many public presentations about health, probiotics, and fermented foods that he brought for the crowd to try. He explained and made sauerkraut from start to finish and how it should be stored. He mentioned the fridge temperature at 37 F is enough to kill them.
Hmmmm... Fermenting garlic puts off quite a powerful aroma doesn’t it? I know the garlic I have in honey is pretty stinky. So much so, that I moved it outside to my patio, where I keep it covered on a table. Phewwww
You don't have to with a Fido jar, it is quite pungent smell so I usually avoid burping. If you are using another type of jar you can burp once a day or so during the active fermentation.
If it molds, I guess. The salt is there to keep the bad microorganisms in check until the organic acids produced by fermentation can build up enough to preserve the food. If you don't have enough salt it may still work fine, it just means there wasn't a large enough population of pathogens to spoil the food.
Everything must be under the brine. Celery and all. It will ferment along with the garlic. It becomes quite garlicky, I chop it up and add to soups, chili etc.
There's no need to weigh the water. A litre is a kilo of water. It's like that by design to make things simpler. I noticed that your measuring jug has litres on one side and American measures on the other. Then only the salt needs weighing. :)
Hi Why the garlic changed his cooler is that good for eating Or bad ? Many time i did this with vinger when they changed the cooler i through them out. I'm waiting reply me must please
Frozen garlic loses all taste. When cooked with a stew for instance it practically melts within an hour of being cooked and can just be mashed up with a fork. It has not garlic taste left. I am just wondering why someone would fish them out?
It all really depends on temperature and other factors but its not something that needs exact times. If the bubbling fizzing has slowed or stopped then you can put it in the fridge. Or let it go for another week or weeks.
Great tip about using celery - good for a soup when finished.
Great idea using celery 👍
I've been fermenting a bunch of stuff. This will be my next endeavour 😎 thanks for the video x
i am going to try weighing down with marbles in a bagggie. This is how I weigh my pie dough when baking.
Dang, that's a good idea.
@C Garvin
Just be aware that you'll end up with micro-plastic in your end result. If you're okay with eating plastic, rock on. But most people already eat too much plastic and don't want to voluntarily add plastic to their diet.
Please consider marrying me.
I grow huge gardens and end up by giving it all away.
We can separate after canning season
ok! Can my husband come along? lol
Hehehehehe
Insult like a boos
Please consider..........hehehehehe
Hahaaa! your politeness and sense of humor are too cute😊
Hi Richard, can you send me some of your produce??? You've got me laughing so hard with your comment.......... 😂 😂 😂 😂 😂 😂
Hi, is there any impact to the taste of the Garlic after fermenting? I liked the video a lot but then you suggested eating the celery 😩 yuk!, celery is the devils food you mad woman 😋.
Usually I use olive oil (any oil actually) at the top of the jar to avoid the garlic be in contact with the air. It works quite well also.
That is a great suggestion. Had not thought of this-but makes perfect sense. Thanks.
@@elkeschmitt623 I believe that storing the garlic in vinegar is safer (if you are not fermenting). Garlic stored in oil risks contamination with Botulism. Learned this in Microbiology class. 😮
I can't think of a more risky food preservation idea.
@@elkeschmitt623 Coconut oil makes a solid wax like seal that can be reused.
Never heard abouit Botulism? That's dangerous
or put the skin on pieces into the bone broth as it cooks, just like onions with skins on.
Good video. I would like to have the measurements in cups/tbsp along with the grams for those of us who don't have a scale.
Many types of salt can have different weights when measured out by volume. It's best to go by weight or your percentages could be off.
I’ve found a good brine mixture for anything is 2 quarts of water, to 3 tablespoons of salt
@@johnny_flixx4598 Thank you!
I do a 2% salt brine: 1 liter of water, 20 grams of salt. Works fine up to now for the carrots I did
Loved to watch your video. It gave me lot’s of info I can use. Thanks again. From,Belgium, with love.
honey and garlic preserved - don't use metal to remove garlic skins, use tooth pick to pierce the garlic cloves, the older it gets, the darker the honey, useful for sore throats, stir fry using both garlic and honey liquid. Keep in a dark place for about 3-4 weeks, longer if you want honey to become more garlicky tasting - does not need refrigeration unless you're in a very hot climate. Place required garlic cloves in preserving jar, add honey (I like using leatherwood honey because it's not as sweet, has a distinctive taste that people either love or hate), seal and place in a dark cupboard for at least 3-4 weeks, agitating it once a day to get flavours mixed in.
YOU ARE GREAT AND CLEAR!!!!! THANKS
Me and a lot of people don’t have a weight scale. What we do have though is measuring cups.
To keep everything under the water you can use a plastic bag with water covering it
That's what I do and it works out great
Very good Katie!
Thank you!😎👍🏻
Looks good
Very nice video. Well done. Thanks. Very helpful.
If you seperate the cloves from the garlic heads you can place the cloves in a jar with a lid quarter to half way full...close jar with lid then shake vigorously and dump conents into a bowl and most of the garlic cloves should be seperated from their skins.
Hello thank you so much for showing the bluegreen garlic. I had that happen to me when I was fermenting garlic and didn't know if they had gone bad or if that was just a normal process, so I dumped the whole pint jar of garlic away because I didnt want to eat something bad. Great video and I will checking out your other videos. Thank you for sharing, God bless stay safe and have a wonderful day
The same happened to me 😀
The blue green is actually a result of the sulfur reacting with the copper content of the water used creating the blue green affect. If you use filtered water, as you should in all fermentation, this is not likely to occur or is less likely to occur. Although as you said, it is still perfectly edible.
Haha I got the same type of bag of garlic from Costco too, unfortunately after spending over and hour peeling the garlic, half of what I peeled was no good to use to ferment! So I made a pint of garlic with one tsp of salt. I plan on buying the already peeled bag of garlic next time! Oh and I burp my jar so it doesn’t explode !
Great Video.
To hold that garlic down or any other veg. Use a sandwich bag with a zip seal. Stuff it into the jar fill with your brine left over. The weight of the water will hold down the Veg.
We are trying not to use plastic in my kitchen.
Inuse the wee garlic pieces in my homemade bread. I just toss the whole peeled clove in the dough as it am mixing it up 😁
Thank you so much , good jop & simple & easy recipe 🙏🌿
go down to the creek or river and get a rock to use to weigh it down, just boil it clean and you are set...
Altough... you can't eat a rock..
Wingnutairhead you can buy fermentation weights on Amazon.
I like the rock idea !!! 🌼❤️🌼
@Wingnutairhead
I use a rock, too. I bring the jar or a penciled outline of the jar's opening and find a rock that is about the same size. Then I explain to the rock why I am taking it away, and how long we will be gone. When the fermentation is done, I bring the rock back, and I tell the other rocks to believe their friend if their friend decides to share where s/he has been for the past few weeks.
@@lisahinton9682 Lol Lisa....I had a chuckle at your creative story-telling...love it😅🇿🇦
Garlic fermented in raw honey is awesome. Bananas are fermenting within twelve hours, two days and they are over done. Raspberries are next!!!
I find using a ziploc bag with water in it as a weight works better.
Thanks for this video 👍👍❤❤
Excellent use of celery as a weight. I hadn't thought of that. I recently dug through an old 50/50 mix I had laying around not being eaten and grabbed all the spinach leaves out of it to use as a barrier. I used Brussels as the cabbage base for my saurkraut, with Granny Smiths, carrot, red onion, radish, ginger and garlic to make the kraut. I packed the spinach on top of the kraut and used a shot glass to submerge my beautiful slaw-turned-kraut. The hardest part about fermenting is the waiting to see how it turned out!
Very nice video Amazing amazing amazing so lovely friend Excellent video Amazing 🌹💖💕
If you buy good garlic not the chinese from a farmer is the best.
I buy about 5 pounds dried heads and ready to eat. keep them in a onion type bag so it gets good air flow in a
dark cool place. I buy mine in September and it is still good at the end of june next year.
That's how I keep most of my garden harvest, but I do like having it peeled and ready to use.
snappytoetapper6 u so right
I tried this. I fermented it for a few weeks. Then I put it in my frig. today, which is about a month later, I look at it and the garlic turned blue. Very odd.
That's normal.
Have you ever made black garlic? It’s also fermented, but there’s no liquid involved, only heat and time. About 8 days.
In addition , the compounds in garlic react to minerals in tap water which in turn can cause your garlic to have a blue / green color . Perfectly harmless . Always do your research first before consuming foods that your are not familiar with . I hope this was helpful .
would bottled water be better?
@@UnaNeary , hi there , you may want to try different -- small bottles -- of store bought filtered or distilled water to see if that helps .
I have a ZERO WATER filter pitcher but I have never experimented storing raw garlic in the filtered water . Great product to have !! $ 15-$20 at Walmart . What I have been doing is buying a jar of chopped garlic /w -citric acid and refilling it when needed with fresh chopped garlic . The water / liquid in the store bought jar works great to stop any weird green stuff to happen . I hope this is helpful .
@@boehmassociates8714 Thank you will try these, or maybe I try boiled water (let cool) I do that when I make Kimchi, and find it ferments better.
Easier is to put water in a ziplock sandwich bag in the top of jar. I use that method always. No fuss.
Using that particular jar is a cause for concern...it is airtight and could potentially explode. Perhaps consider a proper fermenting jar with an airlock...
You can simply open it once in a while. No problem at all
@@damarmar1001 no. Not at all. You are not supposed to induce air with possible bacteria into your fermentation. Air locks are the way forward. Have a look at a channel called Chilli Chump.
@@rossjohn8551 I did it with my sauerkraut and it was so good i have a waterbag to keep the cabbage under the water. I didn't really open it. Just enough to let the gas escape. But you're right , it's better to fill a little less and keep it closed. the last time I made sauerkraut it was dry to the upper side but it tasted fantastic.
@@rossjohn8551 LOL He makes real hot sauces
@@damarmar1001 I followed his advice on the last 3 sauces I made and they are wonderful. That dude really knows what hes doing. I just made sure EVERYTHING was as clean and sanitized as I could get it. No wooden cutting boards either. I used the zip lock bag over the top with rubber bands. 3 weeks later I sanitized my processor and blender jar and other materials and buzzed it up. The stuff is to die for.
QUESTION will be my first time preparing garlic this way do I need to keep the garlic submerged during the Refrigeration period?
It is less of a concern but it doesn't hurt. I have found after fermentation the garlic sinks, so it naturally stays under. If the brine evaporated or spilled I would top off with salt water.
@@KatieCooksandCrafts thanks for the information love your video
I`ve never seen anyone pickle garlic before. This was interesting.
willythewave I don't believe fermenting is the same as pickling.
@willythewave
This isn't pickling - this is fermenting. Entirely different processes and results. Just an FYI. I don't want a war or anything - just letting you know.
Cool beans! 🌻
Howe about some fermented Swedskii herring?
Thank you. Really great idea to ferment garlic - a double dose of prebiotic and probiotics!
Nice sensible, straightforward vid. Does the fermented garlic still retain the health benefits of raw garlic? Thanks.
yes plus probiotics as well. Really good stuff for our guts!
ma'm, do I need to wash my garlic cloves after taking these? Is there any problem in the fermentation process if washed? And do the jars need to be sterilized? thank you.
U can use water zipper bag to weight those garlics down .....hi hi ...just share experience .
Making my first garlic batch tonight. Having to use two pickle pebbles to hold those boys down under the brine.
Shouldnt garlic have a bit less "bite" after fermenting? Mine still tastes VERY strong after 13 days. No mold, stayed submerged. Also, thanks for your mashed potato/garlic tip. Worked great!!
Even after 6 months mine were very spicy and strong.
@@KatieCooksandCrafts ok, thanks. For some reason, I thought the garlic would mellow after fermenting.
May I ask: How long does this preserved garlic with fermentation in the fridge last ?
I've see a 2 part ceramic weight set to put on top.
A celery raft is too much work.
I just take some of my brine solution and fill up a ziplock bag and lay it on top
I'm thinking that the garlic flavored fermented celery would be worth the extra effort.
@@truthhurtz2793 Can we say bloody mary?
So you put a plastic zip lock bag in with food that is possible to break down plastic so you would injest plastic nano particles with what ever you picked? Oh sounds like a great chemical soup. Better to go that mountain of effort to use something edible . 🤡
Very interesting video; I also purchased a big bag of peeled garlic and have been looking for something to do with it, aside from freezing it. Do you have to top up the brine when it evaporates enough to expose the tops of the celery spears, after it's refrigerated? How long, generally, would you say that the garlic will be good to eat/keep without spoiling?
You can and should top it off if things are not submerged but I don't see much evaporation. I keep a lid on. I have some almost a year old and still perfect.
Great idea using celery sticks for weight- not everyone has these weighing glass stones- my mom always used some rocks for the sauerkraut. Thanks.
Very Great Demonstration Young Lady, especially of how to keep it submerged. But what about that one clove that got exposed to the air? wouldn't it be contaminated by the bad bacteria? You said you would either push it back down or use it.? I would think you would need to throw it out.? ??
If its fermenting right and she purges the jar correctly then the CO2 (those air bubbles you see) released during the fermentation will replace the air at the top and no bad bacteria can grow.
@@williscooper7750 Is there any chance the CO2 might blow up the glass jar?
@@williscooper7750 Thank you for this information 💚🇿🇦
Please correct me if Im wrong, but aren't you suppose to leave the lid loose to get all the gas come out of the jar? Just asking
Maybe using grams for water was meant so imperial people would find it easier to understand. But here is a quick explanation. Water is the center of the world when it comes to grams and litters. A litter of water is exactly one thousand grams or, better yet, a kilogram (kg). So, when some recipe tells you to use X amount of water, remember that weight (grams) and volume (litters) is interchangeable 🙂
looks lovely,,,that celery in a soup would be awesome
Flo--- thought the same--- my homemade chicken soup --perfect OR in the crock pot with roast beef... ((or any other meat of ur choice))
Hi Kathy, thanks for your video. I want to know what's the purpose of doing this though???
“Celery raft”... Love that!! 😊
you can use a baggie filled with enough water to weigh it down also :)
I've been fermenting garlic as well. I had one batch go bad because I didn't keep the jar sealed, but it's mostly been successful. It does take a long time before it's edible though, I would say at least 6 weeks. It has a very unusual taste, but it is amazingly good for you.
Hi! I love this video
Very good instructions and I love the celery submerger!
I'm definitely going to use this technique.
Thank you
When it's ready and you start eating it, do you still have to keep everything submerged in the liquid after taking out some?
That's what I was wondering also? And is there a layer of scum that you have to spoon off? Like with sauerkraut or croc pickles?
Thank you for sharing- Excellent presentation-
What a Honey! And such a great vid!!
Anyone else notice the bug on the counter crawling around?
FYI, another weight down is a sandwich bag with water.
My preference would be to make Garlic Wine. You will need some sugar, white grape juice, acid blend, yeast nutrient, and a good White Wine Yeast like Montpellier or Montrachet. Find a good recipe as can be found on the Jack Keller website for Home Brewers and follow directions.
*****IMPORTANT********
The fumes consisting of gaseous Sulfur and Selenium compounds we’ll be malodorous, so you will want to keep it in a distant area of the house.
Use like Garlic Juice. It is a great marinade ingredient. As per the taste, perhaps a dash in your Bloody Mary,: but otherwise, you would only taste it like a Chef would in order to determine optimal use.
Fermented celery is also delicious I make jars of that as well. It is helpful to burp your jar every now and then. It also gives you a chance to push anything down. I have cooked garlic and onions before and they turn blue green and then they go back to a normal color I've had more people ask me what do I do my answer is nothing it's perfectly fine. Elizabeth MD Ph.D food and nutrition science PhD microbiology
What is your findings on fermented virgin coconut oil?
i just prepaired three large heads of garlic last night peeled and ready to eat then put them in a sealed jar after covering them in first cold pressed olive oil and already they are turning green. but i pop the jar in the frig so im not worried plus the olive oil has a green tint to it so no worries.
Gayle. CAT GRIM noooo, you are ready to get botulism. The garlic has to be slightly browned in the oil for around 15 mts and then discarded. What u r trying to make is infused garlic oil the wrong way. The liquid in the garlic will rot. The process of fermentation is different as explained in this video.
Oh hell yes! Im doing this tomorrow, Im making sauerkraut too.
I can tell that you know what you are doing! Looking forward to many more of your vids!
Hello Robert💯🤑💯🤑😇🤑. Sorry for intruding your privacy profile how are you feeling today if I may ask you dear it's really nice to see you on here am new to here are you in this fan 😁
Did one and it was super warm that summer, it started to turn this bluish green/grey soon after i put itin the fridge....I kinda freaked out thinking it was Bad, turns out it was okay though lol (just means it's way way fridge time)
I came across a licensed doctor/practitioner on TH-cam and he and his wife do many public presentations about health, probiotics, and fermented foods that he brought for the crowd to try. He explained and made sauerkraut from start to finish and how it should be stored. He mentioned the fridge temperature at 37 F is enough to kill them.
Do you remember the name? Would you share please-thanks.
Just an Easy tip to help weigh down items in a jar, Put a sandwich bag half full of water in on top.
Why??? Garlic in short supply in US.? Quite like pickled garlic, onions olives etc with a sarnie..
Hmmmm... Fermenting garlic puts off quite a powerful aroma doesn’t it? I know the garlic I have in honey is pretty stinky. So much so, that I moved it outside to my patio, where I keep it covered on a table. Phewwww
To
do you have to "burp your jar? How often?
You don't have to with a Fido jar, it is quite pungent smell so I usually avoid burping. If you are using another type of jar you can burp once a day or so during the active fermentation.
How long will this last ... Days, months, or years?
Months, possibly up to a year.
@@KatieCooksandCrafts Thank you!
you should not close it hermetically for proper fermentation
Why my garlic become gray after I per me Ted it with honey and additional vinegar so is it normal that garlic will change color gray ? Scared to eat 😢
Is sprouted garlic bad?
Is there a way to know if you did not use enough salt?
If it molds, I guess. The salt is there to keep the bad microorganisms in check until the organic acids produced by fermentation can build up enough to preserve the food. If you don't have enough salt it may still work fine, it just means there wasn't a large enough population of pathogens to spoil the food.
@@KatieCooksandCrafts thank you. I am concerned because it is cloudy.
@@athome7631 cloudy is normal.
A zip lock bag of water good for a weight.
what happens to the celery does it rot because it is above the brine?
Everything must be under the brine. Celery and all. It will ferment along with the garlic. It becomes quite garlicky, I chop it up and add to soups, chili etc.
How about using a vinegar/sugar brine?..
that would be pickled, not fermented. I don't have any experience with pickled garlic
There's no need to weigh the water. A litre is a kilo of water. It's like that by design to make things simpler. I noticed that your measuring jug has litres on one side and American measures on the other. Then only the salt needs weighing. :)
Yes, but I don't always make even liters of brine.
Tks . . . . YOU ~ ROCK ! !
GreT tip... TKS for the vid... just subscribed 👌🏻
Hi
Why the garlic changed his cooler is that good for eating Or bad ?
Many time i did this with vinger when they changed the cooler i through them out.
I'm waiting reply me must please
If you listened to the video, Katie explains about the colour change.
if you want a 5% salt solution you should mix your 50g of salt with 950g of water
Frozen garlic loses all taste. When cooked with a stew for instance it practically melts within an hour of being cooked and can just be mashed up with a fork. It has not garlic taste left. I am just wondering why someone would fish them out?
Place some of the liquid into a small plastic bag and insert it into the jar. This will keep the garlic cloves submerged.
At 6:37, there's a tiny bug walking along the edge of the counter on the bottom-right corner of the screen. It made me chuckle!
My fermented garlic gets really nice green and blue colored !!
So what was that crawling along the edge of the counter at about 7:02?
An ant. Sometimes bugs come in with my garden produce. A small price to pay for the freshest veg imaginable.
You could as well freeze your garlic dry in the same jar.
Great video. Thank you.
Wow good
Verbally you say "Ferment 3, or 4 weeks" Then in writing you it's 2 to 3 weeks. Which is correct ?
It all really depends on temperature and other factors but its not something that needs exact times. If the bubbling fizzing has slowed or stopped then you can put it in the fridge. Or let it go for another week or weeks.
@@KatieCooksandCrafts thanks
Awesome informational educational video experience Y'alls