Let's ferment some garlic! We will talk about why and how to make this beneficial food!

Here’s a link to my friend Ruthann’s channel!
Homesteading with the Zimmerman’s
/ @ruthannzimm
#meanttoferment
Redmond real salt
amzn.to/3yA4LL2
Information from us!!
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Trenton, GA 30752

[@kimberlyposley1647]

By the way, watching from Melrose Park, Illinois- suburb outside of Chicago 👋

[@kimberlyposley1647]

Hi! I love watching your videos. You’ve done such a great job since the first ones that came out. Keep up the good work!

[@heritageacreshomestead]

Thank you so much. That’s super encouraging to me!! I’m grateful for that. 🥰

[@MtnGrandma]

Great information! I’m going to try this. Thank you for the great tutorial and new subscriber here! 😊👍❤️

[@heritageacreshomestead]

Thank you so much!! I’m glad you are here!! 🥰

[@rir78]

Thank you so much for good info! You are always encouraging to watch. What about the liquid amino's? I have my honey garlic going on , can't wait to try it.

[@heritageacreshomestead]

Thank you! I appreciate you watching and commenting. I hope you love the garlic and it benefits you tremendously!

[@kiminmt.7287]

Excellent information. You are so right about starting your kids out when they are little on ferments. I think I have fermented everything but the kitchen sink but have never tried plain garlic. We always have a half gallon jar of honey garlic, and my husband eats several cloves most days. I however do not care for it and have to plug my nose and wash it down with a swig of water. I am getting ready to harvest my cabbage and will be turning it into kraut. I also love kombucha, but it unfortunately hurts my teeth. I like to use my kefir in place of anything that calls for buttermilk. This is a really great way to sneak it in on people who might not willingly try ferments---especially in homemade ranch mix. Chas, have you ever tried the SIBO yogurt? If so, what do you think of it?

[@heritageacreshomestead]

We do all those things too!! Excellent ways to get in ferments! No, I haven’t tried that. I’m sorry.

[@cissyfoster3417]

Does the garlic have to be whole cloves when fermenting?

[@heritageacreshomestead]

It is best to use whole cloves. It will break down to mush if they are cut.

[@cissyfoster3417]

@@heritageacreshomestead Thank you.

[@karenmull110]

I made honey garlic last fall. I haven't kept in in fridge. Should I toss?

[@heritageacreshomestead]

No. No. If the garlic has any integrity left go ahead and use it. But like for me, it gets super hot here and that fermentation will just keep on. So I usually refrigerate ours after 6 weeks or so. Some keep it on the shelf but I don’t.

[@Sarahtalbert17]

@heritageacreshomestead do either of them have to be refrigerated or is there a way to keep them shelf safe for long term? Thank you ❤

[@heritageacreshomestead]

I refrigerate both once they are done fermenting because if you don’t they will continue to break down and ferment more. The refrigeration will hold them and keep them from fermenting more.

[@Sarahtalbert17]

@@heritageacreshomestead ok😊 thank you kindly!❤️

[@heritageacreshomestead]

@@Sarahtalbert17 of course! ☺️