I have more head of garlic that I could consume. I wish to freeze some. Can I keep it this way ? Will it change or become somehow damage ?
I have more head of garlic that I could consume. I wish to freeze some. Can I keep it this way ? Will it change or become somehow damage ?
You convinced me by mentioning humus (_) I’ve never tried fermentation. Would garlic be easy to ferment for a beginner ?
Just read up on it and make sure to keep it below the water. I like using weights but some people risk it. I usually do a 2% brine with vinegar and a decently high salt ratio. It’s not hard but it can be time consuming if you want crazy flavors (3 weeks to 3 months range).
Also I’d recommend throwing some fresh herbs in there too.
Fermentation really just takes brine, which is water with a concentration of salt, and microorganisms will generate the acids.
My favorite way to keep things submerged is with a plastic bag of brine on top, since it forms to both the top of what’s fermenting and the sides of the vessel.