@@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. 😮
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
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!
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 😁
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.
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.
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.
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.
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.
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 .
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.
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.
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 !
@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.
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 🙂
@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.
I have jars and jars and more jars. I saw a video a few years back when I thought about starting fermentation. It said to fill a bag with with saline and weigh down the veggies with the bag of brine. Then if you need more before the process is finished just take it out of the bag. I can't afford fancy jars or lids or any of that stuff that my grandma never used.
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)
You do not have to peel it before it's fermented. I have 2 jars which both have the peels on. Some of them are loose cloves, some of them are full heads.
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. :)
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.
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.
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.
Rather than making a celery raft to keep the garlic submerged? Fill a baggie with more 5% brine solution and put it in the jar. The baggie will expand to the edges of the jar and the weight of the water will keep the garlic submerged. And if there happens to be a slow leak in the baggie? No harm no foul. You've just added a little more 5% brine. I use this for all my fermentation.
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.
Hello Katie, Juan here with a question, I put some cloves in vinegar salt water, some black peper oregano, and dill small amounts, but after 4 days I see many of them green, Are they eatable, or they spoiled and no good to eat them. please , if you don't mind and can help before I get sick. thanks a lot. good day
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 . 🤡
Have you tried using white distilled vinegar? If so, is the process the same as far as time? Also, have you put your cloves into olive oil after the fermenting period? How long were you able to store it?
The most successful n quick way to preserve garlic n ginger is peel them n grind in the mixie Store them in a jippouch n keep them in freezer Take out small quantity in another plastic container n keep in the fridge for daily use This way you can make enough supply for a year
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!!
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 😋.
Bail top jars self burp but there are a few days where the fermentation really ramps up where I do burp. Not really to prevent explosion but just to monitor progress. It's not required but helps understand the process.
@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.
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.
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
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 😀
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!
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 😁
Thank you. Really great idea to ferment garlic - a double dose of prebiotic and probiotics!
I just started my first ferments. It is working.. oil is perfect, no fail. Use real good natural oil.
I suggest you read more about garlic in oil. There is quite a risk
Great idea using celery sticks for weight- not everyone has these weighing glass stones- my mom always used some rocks for the sauerkraut. Thanks.
Great tip about using celery - good for a soup when finished.
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.
Garlic fermented in raw honey is awesome. Bananas are fermenting within twelve hours, two days and they are over done. Raspberries are next!!!
It was more than helpful, I made this and loved it. I'm making another and adding cucumbers this time. Thanks!
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.
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.
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.
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
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.
“Celery raft”... Love that!! 😊
you can use a baggie filled with enough water to weigh it down also :)
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.
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.
Great idea using celery 👍
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.
Tks . . . . YOU ~ ROCK ! !
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 😁
Just an Easy tip to help weigh down items in a jar, Put a sandwich bag half full of water in on top.
Great way to have lots of garlic ready and peeled ...thank you for this .. I love anything fermented.
or put the skin on pieces into the bone broth as it cooks, just like onions with skins on.
Thanks for sharing think I will try cabbage on top,saves me from stressing out🤣
I've been fermenting a bunch of stuff. This will be my next endeavour 😎 thanks for the video x
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! I love this video
Very good instructions and I love the celery submerger!
I'm definitely going to use this technique.
Thank you
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
Never would have thought to ferment garlic to preserve it...yum!
Eat Pray Crunch , I wrap the whole heads in plastic zipper bags and stick them in the freezer when I am too busy to pickle them, it works
Oh man, that's a great idea!
My fermented garlic gets really nice green and blue colored !!
Excellent
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 !
Thank you for sharing
Do you have to put the garlic in the fridge?
Thank you
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.
Thank you for sharing. You shard very important details. Great tutorial!
YOU ARE GREAT AND CLEAR!!!!! THANKS
Thank you ❤
you are a kitchen artiste!
Very nice video. Well done. Thanks. Very helpful.
Very good Katie!
Great video and easy to understand. ☝
Looks good
Me and a lot of people don’t have a weight scale. What we do have though is measuring cups.
Very good👍👍
Great idea. Thanks
Thank you for sharing- Excellent presentation-
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 🙂
Great video ❤️I submerge mine in olive oil
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!
Excellent.Very well explained. God bless you.
Absolutely beautiful.. 🙏
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😅🇿🇦
Thank you!😎👍🏻
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!
I have jars and jars and more jars. I saw a video a few years back when I thought about starting fermentation. It said to fill a bag with with saline and weigh down the veggies with the bag of brine. Then if you need more before the process is finished just take it out of the bag. I can't afford fancy jars or lids or any of that stuff that my grandma never used.
There are lots of ways to weigh down ferments. I like Fido jars best but any glass jar can be used
May I ask: How long does this preserved garlic with fermentation in the fridge last ?
luvx u ...rite onnn
RJ
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)
You do not have to peel it before it's fermented. I have 2 jars which both have the peels on. Some of them are loose cloves, some of them are full heads.
Place some of the liquid into a small plastic bag and insert it into the jar. This will keep the garlic cloves submerged.
You could as well freeze your garlic dry in the same jar.
Super Cool ,,, You are doing an awesome job ,,blessings on you ,, keep up the good work
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.
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.
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
Very well done.thank you
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 💚🇿🇦
Great Video.
Rather than making a celery raft to keep the garlic submerged? Fill a baggie with more 5% brine solution and put it in the jar. The baggie will expand to the edges of the jar and the weight of the water will keep the garlic submerged. And if there happens to be a slow leak in the baggie? No harm no foul. You've just added a little more 5% brine. I use this for all my fermentation.
Mmm microplastics, yum!
@@MrsB-t1l At my age I don't worry about any tiny contaminants. When you get here, you'll feel the same way. *BELIEVE ME!*
Have you ever made black garlic? It’s also fermented, but there’s no liquid involved, only heat and time. About 8 days.
Really excellent video, great job, and thanks.
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.
Hello Katie, Juan here with a question, I put some cloves in vinegar salt water, some black peper oregano, and dill small amounts, but after 4 days I see many of them green, Are they eatable, or they spoiled and no good to eat them. please , if you don't mind and can help before I get sick. thanks a lot. good day
I find using a ziploc bag with water in it as a weight works better.
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 . 🤡
Thank you so much , good jop & simple & easy recipe 🙏🌿
Thank you for this video, interesting information.
The change in color is normal, and it's due to a chemical reaction. Prized in some countries. Safe to eat!
Have you tried using white distilled vinegar? If so, is the process the same as far as time? Also, have you put your cloves into olive oil after the fermenting period? How long were you able to store it?
The most successful n quick way to preserve garlic n ginger is peel them n grind in the mixie Store them in a jippouch n keep them in freezer Take out small quantity in another plastic container n keep in the fridge for daily use This way you can make enough supply for a year
Making my first garlic batch tonight. Having to use two pickle pebbles to hold those boys down under the brine.
Easier is to put water in a ziplock sandwich bag in the top of jar. I use that method always. No fuss.
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.
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 😋.
Great video. Thank you.
Thanks for this video 👍👍❤❤
Wow good
U can use water zipper bag to weight those garlics down .....hi hi ...just share experience .
Awesome informational educational video experience Y'alls
Thanks for the video! Did you have to burp this ferment at all?
Bail top jars self burp but there are a few days where the fermentation really ramps up where I do burp. Not really to prevent explosion but just to monitor progress. It's not required but helps understand the process.
Very nice video Amazing amazing amazing so lovely friend Excellent video Amazing 🌹💖💕
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.
Just like sauerkraut!
Thanks!
Great idea to keep the goods under the brine - celery raft... Awesome.
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.