Decided to try a lacto fermented garlic. I added a few garlic chives just for kicks and giggles. Super simple! water, salt a dash of raw apple cider vinegar. My grandmother gave me a bag of garlic didn't want it to go bad. So here we go!
First go at fermented garlic
- Thread starter Jaybird
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That looks and sounds awsome. I'm a big fan of roasted garlic myself.
Fermented garlic is delicious. Be sure no solids are floating above the brine's surface! Anything above waterline can/will mold.
i thought botulism liked garlic? never heard of fermenting garlic on purpose?
bernardsmith
Well-Known Member
no expert, but I think that if there is sufficient acidity in the fermentation (and lactic acid can produce enough so vinegar is not necessary) then you kill any botulism. But all vegetables can harbor that bacterium. You just allow them to grow through poor food handling (low acidity and oxygen).
OP
OP
Thanks for the tip! I'm using my canning jar pusher lid.
https://www.norcalbrewingsolutions.com/store/Wide-Mouth-Canning-Jar-Perf-Pusher.html
I should be ok. But I'll keep an eye on it
Cheers
Jay
OP
OP
Well... Sort of. But garlic has such high antiseptic qualities and because I'm fermenting it in a zero oxygen and incredibly high acidic environment using lactic acid. Botulism has absolutely no chance. Yeah people ferment garlic all the time. It's a great way to preserve your garlic for long-term use.
Cheers
Jay
OP
OP
I have the jar right now sitting in a cupboard in my brewery. And you walk in the brewery and you can smell garlic it smells like an Italian restaurant! Baaahhaaaaaa
I love it!
Cheers
Jay
I love it!
Cheers
Jay
Looks similar to the way my Dad made pickles back in the day, but no airlock. He would let the pickles build up carbonation, the first came out fizzy when opening the jar. He would always put garlic cloves, dill weed pickling spice, salt and a couple slices carrots and green pepper pieces along with the pickles.
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Oldskewl
Well-Known Member
Never saw those pusher lids on the site. Very clever Jay!
OP
OP
Thank you! Yes been building those for years. GREAT for fermenting veggies.
Cheers
Jay
crazyjake19
Well-Known Member
I haven't done a lacto-fermented garlic this way. I've done garlic fermented in honey a few times and it was a real treat.
OP
OP
So... I'm 21 days into my lacto fermented garlic. Now what? How do I keep it? I ate 1 just now. Not sure what I expected. Tastes like garlic. Just without the garlic "heat" I guess.
I just want to know a few things.
1. How should I keep this?
2. How long will it last?
3. What can I do with it?
4. What should it taste like?
Next up Korean pickled garlic. Wish me luck!
Thanks for the help.
Cheers
Jay
I just want to know a few things.
1. How should I keep this?
2. How long will it last?
3. What can I do with it?
4. What should it taste like?
Next up Korean pickled garlic.
Wish me luck! Thanks for the help.
Cheers
Jay
You could pack them in smaller jars, top off with brine then put brine in smaller container and store in fridge. I use my brine in vinaigrette recipes,drizzle over rice and in BBQ ,ect.
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