Guest guest Posted August 15, 2006 Report Share Posted August 15, 2006 Does anyone know if garlic can be fermented? Does it strengthen garlics antibacterial properties to do this? If so what is the recipe? I would be so appreciative. Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2006 Report Share Posted August 15, 2006 I have fermented garlic this way. Slice each bulb in half horizontally to expose centers of each clove to the water. Place cut bulbs snugly in wide mouth jar. Fill completely with water and one spoonful of miso paste. Cover jar with lid while trying to include as little air as possible. Let sit for weeks at room temperature in a dark place. Garlic will turn brownish and have a sour but less pungent taste. www.goatrevolution.com Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2006 Report Share Posted August 15, 2006 It's fermented in Kimchi, and you can probably add it to sauerkraut as well. If you have a glut of it (I dug a whole box of it!), you can put the peeled cloves in a pot with enough extra virgin olive oil to cover and heat it on low until the garlic turns very soft so it spreads like butter. It will keep for quite awhile in the oil and both are good, the garlic spread on bread and the oil used for cooking. > > > > Does anyone know if garlic can be fermented? Does it strengthen > garlics antibacterial properties to do this? > > > If so what is the recipe? > > I would be so appreciative. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2006 Report Share Posted August 15, 2006 You can also preserve garlic in raw apple cider vinegar or kombucha, which may not ferment the garlic but would add good probiotic properties. Christa > Does anyone know if garlic can be fermented? Does it strengthen > garlics antibacterial properties to do this? > > > If so what is the recipe? > > I would be so appreciative. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 15, 2006 Report Share Posted August 15, 2006 there is a recipe on p. 96 of NT. I have not made it but I have added garlic to the pickles recipe on p. 97. > > > > Does anyone know if garlic can be fermented? Does it strengthen > garlics antibacterial properties to do this? > > > If so what is the recipe? > > I would be so appreciative. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted August 21, 2006 Report Share Posted August 21, 2006 Check onibasu message #4931, list: discussingNT. I included some links and antibacterial information in that post. -Sharon On 8/15/06, briseis_of.troy <briseis_of.troy@...> wrote: > Does anyone know if garlic can be fermented? Does it strengthen > garlics antibacterial properties to do this? > > If so what is the recipe? > > I would be so appreciative. > > _ > Quote Link to comment Share on other sites More sharing options...
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