I have a question. I've only ever made the Honey & Garlic ferment, and the garlic is not hot and spicy after it's done fermenting for 2 months. I tried making the Lacto Fermented garlic, and left it in the jar in the dark for one month, then put it in the fridge. It's been in there about a month as I was actually afraid to try it lol. I just took a tiny bite of a piece of garlic and it was still hot and spicy. It also smells very strong as compared to the honey garlic ferment. The water did get cloudy, but no mold ever grew. Do you think that I did it correctly? Is the garlic supposed to be hot and spicy still? Thank you :)
Hi could anyone suggest me ,I use this technique to fermented the garlic but there was some black fungi layer come up on the top of my jar Should I remove that and use my fermented garlic or that is not good to eat
You said 1 TBSP SPOON SEA SALT + 1 1/2 CUPS WATER. You said "tap water". Is chlorinated water okay to use? I thought you had to use filtered, non-chlorinated water. Just wondering.
I have about 10 cloves in my jar that are a blueish color. Is that because they are bad or could it be because I smashed them peeling them? Have you ever had this happen?
Yeh, I've had garlic turn blue on me. I make full sour garlic dill pickles. I THINK it's related to the type of water I use. Since I have chlorinated tap water I buy bottles water for my pickling and canning, and I believe it has to do with where that water comes from. Also may relate to the variety of garlic you use.
Fermenting foods can feel so overwhelming. Thank you for explaining everything so well!
You're welcome, Morgan! Glad it was helpful.
Excellent video! Thanks for sharing!
Great work
I must have missed how much salt to use was it a tablespoon?
I have heard that the chemicals in tap water will make your ferments toxic. Better to use filtered water or spring water
Hmm... what about well water?
It's best to use distilled water that way the bacteria can grow.
How do you preserve garlic without it tuy blue. Thank you
I have a question. I've only ever made the Honey & Garlic ferment, and the garlic is not hot and spicy after it's done fermenting for 2 months. I tried making the Lacto Fermented garlic, and left it in the jar in the dark for one month, then put it in the fridge. It's been in there about a month as I was actually afraid to try it lol. I just took a tiny bite of a piece of garlic and it was still hot and spicy. It also smells very strong as compared to the honey garlic ferment. The water did get cloudy, but no mold ever grew. Do you think that I did it correctly? Is the garlic supposed to be hot and spicy still? Thank you :)
You must maintain sanetize your jar with sodium benzoate solution it give contaminated free product.
I just started honey and garlic ferment yesterday. I thought it takes a week to ten days. Thanks for the tip. LONGER is better.
Can I use fermented garlic in Spaghetti Sauce and Pesto Sauce? Does it make spaghetti and pesto taste different?
I wonder how they would taste if you added some sliced peppers, carrots and the like?
thank you
How much salt and water you used
Hi could anyone suggest me ,I use this technique to fermented the garlic but there was some black fungi layer come up on the top of my jar
Should I remove that and use my fermented garlic or that is not good to eat
black fungus - toss the whole thing.
Can you use kosher salt?
You said 1 TBSP SPOON SEA SALT + 1 1/2 CUPS WATER. You said "tap water". Is chlorinated water okay to use? I thought you had to use filtered, non-chlorinated water. Just wondering.
I live on a fresh well so I use tap water. If your water is heavily chlorinated I would filter it or at least let it set out overnight.
@@ThisBeautifulFarmLife -- THANKS!
I have about 10 cloves in my jar that are a blueish color. Is that because they are bad or could it be because I smashed them peeling them? Have you ever had this happen?
Yeh, I've had garlic turn blue on me. I make full sour garlic dill pickles. I THINK it's related to the type of water I use. Since I have chlorinated tap water I buy bottles water for my pickling and canning, and I believe it has to do with where that water comes from. Also may relate to the variety of garlic you use.
My honey garlic ferment just started yesterday had a few cloves turn blue too. I am just going to leave it be.
How much salt?
Le he dado un dedo hacia abajo. Hablar mucho para, no decir nada. ¿Cuantos gramos de sal? Ocultas la fórmula?. 😢😢
how much salt did you use?
15 to 20 grams of pickling salt, it's important to have food scale as table spoon comes in different sizes
1 tsp per pint or 1tbsp per quart
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