Why you should ferment your garlic

28 Replies to “Why you should ferment your garlic”

1. Just FYI, you put garlic in the microwave for like 3 seconds and it'll pop out of the paper like a hot potato

2. “Minute foods”
   Looks inside: 8min video

3. Awesome vídeo!!! Thanks a lot!

4. I noticed that my mom was fermenting small batches of raisins. I was intrigued, but not enough to try them. Thanks to your video, I wish I had.

   PS. Your list of references is wonderful.

5. I routinely stored my garlic and shallot, staples of Indonesian dishes into paste like that to shorten my preparation time. I usually add a bit of soybean/canola oil, heat up in a nonstick pan, add a bit of salt into the jar to keep them salty from harmful bacteria. Sometimes they turned green but I thought that was because of oxidation, now I know Ive been lactofermenting my garlic and shallots for years!

6. "Kick in the pants" sounds like a family-friendly euphemism for an STI haha! How long does fermented garlic last in fridge? Is it essentially fridge-stable because of the fermentation?

7. i ferment so much! wine, mead, kimchi, hot sauces and I'd love to make much more. it's fun and addictive and it's so safe

8. Just a reminder: FREE PALESTINE 🇵🇸

9. Be careful everyone! Gateway fermentation can lead to more serious long term fermentation…

10. Great video! I'd love to try it. Anyone with experience knows how much salt I should add?

11. i definitely have that fear…if it tastes really good…i'll leave it to a commercial facility. i guess it's that feel of loss of total control…if i can't set up a border station and pass or deny every single microbe…how do i know? just the certainty that if i play a certain kind of loud music at my party only nice people will stay? that doesn't really work with people…can bad microbes call a flash mob just to annoy/kill me? 🙂

12. I constantly "ferment" food in my fridge 🙈😅
    Intentionally fermenting garlic sounds great.

13. 8:25 Oh, OK. I thought it was a cyst joke.

14. Oooh if you want to try every way of preparing garlic you gotta eat the Chinese way of pickled garlics.. there’s the sweet one “Tang Suan”, literally sugar garlic, and “La Ba Suan”, literally December 28th garlic cuz it’s pickled in vinegar & fermented for the Dec 28th festival.

15. my cabbages!

16. we've been making our own yoghurt at home for decades. its perfectly safe

17. Literally the first thing I did after I finished watching that video, was getting dressed and running to the next supermarket before closing time to get garlic. I now have a huge glass of garlic that just started its fermentation 🙂 Curious about what I'll find in 3 weeks

18. My chemistry teacher from 20 years ago could not believe when after the renovations of the lab were done, the floor was made of wood.
    One or two years after I graduated there was an "accident" in which butyric acid got spilled on the floor. Too bad, the whole floor had to be ripped out and a new floor placed inside.
    Too bad the gamble my former teacher took did not pan out, since they replaced the floor with a wooden floor again…

19. I might actually try this. Learning about lactic acid helped me feel a lot safer about it.

20. You're just now teying it and you're also already telling other people they should do it?

    What happened to getting good at something before putting a guide together!?

21. Sauerkraut is by far the easiest and safest lacto ferment to start with. Chop up cabbage, submerge it in brine, wait. Occasionally you might need to skim some mold off the top, if your top seal isn't perfect. So long as you keep the cabbage under the surface of the brine and don't eat the mold itself, there's not much risk. There's not much risk if you do get a little mold in there, too; it'll be such small amounts and gobbled up by the bacteria anyway, as it continues fermenting even in the fridge when you're done, just slower.

    Then once you have kraut working, add other things to create your own variations, or use the juice to kickstart other fermentations you're less confident with – a big dose of the brine will introduce so many lacto critters they'll out-compete just about anything.

22. 7:40 you might be able to remove the smell by having the board sit out in the sun and letting the uv try and break down the compound

23. Incredible level of editing as always ❤

24. My Cabbages!!!

25. Kate is good people. This is what good people look like. From this side of the world it seems like there isn't many over there.

26. So was the first batch that turned green bad? or is that what should happen?

27. I've had my fair share of spilling butyric acid. Even the sink I rinsed the small amount of dilute acid that stuck to a volumetric flask caused the whole building to smell for almost a week.

    You pretty much have to let it evaporate away. Wood is going to trap it harder that you'd like. But the faster the rate of vaporization, the sooner it will go away.

    Frankly, I'd probably have set it in my hot shed and came back to it each week until it disappeared.

    On the bright side, the ~1000 gallons of butyric acid we have is sealed very nicely. That would make everything a nightmare.

28. Sauerkraut is one of the easiest fermented foods. Just shred, weigh, at 2% salt, then scrunch down to keep under liquid. Enjoy your homemade sauerkraut!

    Kimchi and kombucha are some of my favs, but I have to try this garlic!

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