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 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
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.
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.
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 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....
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
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?
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 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!
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.
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
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?
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 🤗
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.
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.
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
@@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
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 😊
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.
We never have enough garlic. Thank you for this video.
Thank you for the info. I used to only put my garlic and just plain water.
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
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.
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.
Awesome job, thanks for sharing 👍
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 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....
Thank you. Bless you 🙏🏾
Loved this video. Thank you so much ❤
Thank you for sharing
Good job. Have a nice day!
Yum potatoes. I dice onions medium sz. They turn a crispy black packed with goodness
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
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.
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...
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 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 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.
thank you. I''m assuming you are pealing them first
If you could would you ferment tumeric and ginger together?
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
thanks
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
❤
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
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 🤗
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.
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!
I fermented garlic and it turned blue. Got a little scared until I looked it up and it was ok.
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.
Where is my plate
🙏
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
How to keep garlic from turning blue
sometimes some of the cloves turn blue. it's harmless.
Does it turn blue green?
sometimes. it's harmless, though.
Where did you getbthe fermentbtops
I got mine off eBay but Amazon carries them also 🙂🙂
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.
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
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