3 Amazing Ways To Preserve Your Garlic Harvest (Fermented Garlic + Garlic Salt + Garlic Powder)

[@patricecarter5096]

this year I'm growing my own garlic the first time.... yes, I was wondering what to do, if I get a pretty good crop. Now I have an idea. Thanks for the video

[@belight123]

Awesome video, Luke! Love learning from you because you don't fear monger and are really humble.

[@marygrott8095]

I bought a dehydrator last year. I highly recommend it for anyone who gardens a lot. My homemade garlic powder is WAY better than store bought, and I'll never buy it again! The same goes for onion powder! I carmelize the onions in a slow cooker and then I dehydrate them and grind into a powder. So good!!

[@AlexTodd-60s]

Hello Mary

[@marydrew3568]

Great video of you working in the kitchen. I grow four 4 x 8' beds of garlic. Thank you for teaching how to make it into a more shelf stable item that I use all the time. Love your channel Luke.

[@AlexTodd-60s]

Hello Mary

[@karenh3701]

Luke, I'm confused. I thought shortneck stored longer than hardneck and would be better to use the hardneck first for these uses. Did I misunderstand?

[@MorroccoM13]

My understanding too: hardnecks don't store as long as softnecks

[@lindarudolph7173]

As a Gardner you are the best but I love it when you take us into the kitchen!

[@colleenbow777]

Love “In The Kitchen With Luke “series. I also make my chile powders the same way.

[@Gkrissy]

I do this for health reasons and learned it from off grid with Doug and Stacy. Has helped me prevent colds and all kinds of stuff.

[@Gardeningchristine]

I LOVE alliums!🧅🧄I’ve got elephant, hard neck, soft neck, and wild garlic, leeks, chives, shallots, bunching and Egyptian walking onions.

[@joy-unhinged]

My harvested garlic (that wasn't replanted) is waiting for processing. Garlic powder is my go to, our air-fryer has a dehydrate setting, 125F for 24 hrs or so. Very satisfying making my own spice.

[@SouthFloridaSunshine]

What air fryer did you go with if I can ask?

[@hoosierpreppingnurse]

@@SouthFloridaSunshineI’m not the one you asked but my pampered chef AirFryer has a dehydrator setting I live it for small batches. I have three trays for it.

[@joy-unhinged]

@SouthFloridaSunshine a gifted GoWiseUSA, also has 3 trays. Temp goes down to 90°

[@SouthFloridaSunshine]

@@joy-unhinged Sounds great TY for answering :)

[@SouthFloridaSunshine]

@@hoosierpreppingnurse Thank you for that response. I can’t afford a pampered chef appliance but appreciate the recommendation. I have a friend who has their soup blender/ cooker and she loves it.

[@coralmarcin2063]

Awesome video!! Please do more videos on preserving harvests from the garden, I never know what to do with it once i have it if I can't eat it fast enough!!

[@klcpca]

Such good information!!! I knew about garlic powder and salt but never considered fermenting--something totally new to me. My family loves garlic and I have just started growing garlic so this gives me great ways to use my harvest!!! Thanks, Luke!!!

[@lavande6289]

Thank you for another enjoyable and informative video! Had never heard of fermenting garlic in honey. I purée mine in a food processor with some olive oil, put it in small storage containers with lids and into the freezer only retaining one to use right away. That one goes into the refrigerator. When it is empty, I get a new container from the freezer. Great for cooking with fresh garlic.

[@growjoyfullyhomestead]

Hi Luke your channel is one of the first ones I listened to many years ago! I do love the intro music it immediately calms me down.❤

[@flintstonegirl3372]

🤣🤣🤣🤣 You doing the chiropractor move got me‼️

[@amysmith3967]

I'm going to do this with some local garlic i bought! Thanks y'all

[@AlexTodd-60s]

Hello Amy

[@michelledougherty1352]

CORRECTION on Luke’s early video statement: Softneck garlic stores for longer than hardneck, as it has denser heads that are tightly wrapped. That gives a twofold advantage. It both prevents any disease getting into the head and also preserves any moisture in there.

[@songsforthemaster]

That was awesome❣️ Thanks so much❣️👍🏽👍🏽 I grow my own organic garlic, so I will definitely be trying the garlic powder and garlic salt.

[@ericag2233]

I’m going to honey ferment some garlic right now. Thanks!

[@ashleylovesgardening2171]

Thank you for this video !

[@janicemartin1580]

Nice video. I dehydrate for powder by mincing garlic in food processor. Spread onto silicone sheet for dehydrator or even just use a cake pan. Takes less time to dry. I've made fermented honey for decades, never had any issues just leaving it in pantry. As you say, the garlic cloves darken. I do test the ph from time to time, if needed (rarely) the ACV works great.

[@amandascott893]

Thank you so much. I am going to make garlic powder. Is good to know, thank you again

[@elena2010111]

Please make more videos on preserving our harvest

[@ErikLeed]

I literally watched animal chiropractic videos for the first time this morning😂😂😂 Thanks for the great content Luke and the MIfamily!!! ❤

[@Earthy-Artist]

Growing garlic is so rewarding. I'm making fermented garlic honey and also some 'garlic pucks' , which are frozen scoops of raw garlic for later use in meals.

[@suetimmons1374]

Show us how to make onion salt next! Thank-you!

[@marygraceking932]

Loving these videos from the kitchen!

[@annagray1928]

I agree there is nothing like growing your own garlic. Hoping this year to grow enough to last until the next harvest.

[@heatheryarbrough702]

Thank you very much

[@carolparrish194]

Luke, You can also store garlic powder in the freezer to prevent caking. I will have to start making my garlic powder again.

[@cherub737]

I have been fermenting garlic for years and now have folks asking me for the jars at flu season. Raw, never heated honey. I do chop mine and some of my garlic honey is 6 yrs old…and I use at 6 mo or older. (Onion honey is the best cough syrup). Another great way to preserve it is to blend a bunch up in the food processor and place in small silicone trays with rounds and that makes frozen garlic pucks already ready for stir fry’s, soups, stews etc. I do the same but mixed with butter for “garlic butter” and freeze also. You can also do garlic cloves in a brine that stay in the refrigerator for up to a year. Thanks for such great content…going to try your bread/ricotta/garlic honey…looks great a new one for me. Appreciate all you do 🙌🌞🙌

[@asiajo1010]

side note- loveee yalls kitchen 😊 great video, thanks for sharing.

[@ireneney5657]

I like to take tomato skins, green onion tops, herbs dried garlic, salt and pepper and grind together for all purpose seasoning.

[@IAmHumanJake]

Great video, definitely wanted to try this next year and you already made a video on how to do it. Thanks

[@FlowerxLady]

In the oven- prop the door with a pot holder to let moisture out and keep a lower temp 👍😊

[@earlmeyer9363]

As a chiropractor I like your version of the "crack" with the garlic. I don't like to see chiropractic adjustments on the internet because people don't understand why that joint was adjusted so there fear bias kicks in.

[@middle-agedmacdonald2965]

I just lacto fermented a batch. Never tried the honey, but next year I will. I've heard that "locally grown" honey is better for the regions specific anit-biotic needs, or something to that effect. I've had great luck using 100g of alt to 1 gallon of water. I know you're supposed to weigh the garlic and base the brine on that, but I've fermented quite a few veggies doing it this exact way. Just burp the jars once or so a day. Of over 100 jars, I've only had two go moldy, and more than a few get kahm yeast, which is no big deal.

[@jeannamcgregor9967]

Luke, was that a mis-statement? Everything I've seen online says hardneck garlic is more short-lived than softneck. Wouldn't you choose the hardneck for preserving???

[@vickiwestlund7777]

Greetings from Eastern Washington!

[@AmandaRPatterson]

Right now I'm laughing at your garlic powder use; I use the stuff by the tablespoonfull. I hope that this time next year, the laugh will be on me when I make my own garlic powder! I can't wait to see what kind of flavor difference it is. Thank you for posting this. I planted a TON of garlic, and haven't even planted out the hardneck chilling in my fridge (will do that this weekend). The softneck is growing great and I was worried I wouldn't use it all, even as much as I like garlic (which is a lot).

[@kimiyemlsmallgardendream8115]

Luke if you just shake your container of sea salt mix wouldn’t that kept down the clump???

[@renavink7352]

Luke, great video! Question: I made the garlic honey. Fun and tastes great. But sadly I used a metal spoon to dip into it to eat some garlic (which is fantastic!), but only recently heard that metal spoons do a bad thing to honey. Using wooden now, but should I throw away my HUGE jar of it and start over?

[@renavink7352]

Honey*

[@margaretreid5989]

Going to honey bath my garlic right now!

[@DrBeefy]

I didnt realize how close you are to where I am 😮

[@LilDeb]

Try adding ginger to the garlic and honey.

[@rayvin357]

You have all this info-But you need a sign to find your pantry!

[@katipohl2431]

Don't you peel the garlic before fermentation?

[@SouthFloridaSunshine]

Yes, I believe he pre-peeled all his cloves for this video.

[@Talula72]

Great video, a suggestion would be for tripod to reduce the camera movement, some segments were hard on the eyes.

[@Chattyman2]

Luke got them the wrong way around, softneck stores longer than hardneck 👍 He said softneck stored less in this video

[@samanthashaw4669]

A pH meter needs to be calibrated before each use. Please keep this in mind before you buy one.

[@nancyedgar8639]

Did he say how much salt to add to the garlic for the garlic salt? I saw the teaspoon of garlic but missed the quantity of salt.

[@jstoppard1]

I would just salt separately. No reason to have garlic powder and garlic salt.

[@ScottFidler]

Every other source I see says soft neck lasts longer than hard neck. 🤷‍♂️

[@ritahunter3177]

Use raw honey not pasteurized.

[@AnyKeyLady]

What is that constant popping noise?

[@MIgardener]

Reinforcing information notes, this way you aren’t drifting off and listening to the video like a podcast. We want you to engage and enjoy! :)

[@malleusmaleficarum6004]

Its a myth that rice absorbs moisture from salt. If that were true, rice would absorb moisture from the air and expand when left out, but it doesn't. The reason rice helps prevent salt from caking up is that it literally gets in between the crystals and stops them from clumping together. It also breaks clumps apart when you agitate it in the salt shaker or container. You can still use rice, because it does work even if for a different reason, but the rice grains can also break apart and come out with the salt when seasoning food, and no one wants pieces of dried rice grains in their food. A better option is dry popcorn kernels. They achieve the same effect without the risk of breaking apart and mixing with your salt.

[@jamestboehm6450]

Fermented garlic and honey are great for when you feel off. Rather homeopathic solution.

[@njoyreading3503]

Why is the garlic I fermented (with water, salt, whey & oregano) turning blue from the bottom up in the jar?