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 ?

      • SpaceNoodle@lemmy.world
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        1 year ago

        Brine, but yeah. It mellows out the sharpness and it’ll keep for ages in the fridge. It’s great in dishes that call for raw garlic, like hummus.

        • pseudo@jlai.luOP
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          1 year ago

          You convinced me by mentioning humus (_) I’ve never tried fermentation. Would garlic be easy to ferment for a beginner ?

          • discodoubloon@kbin.social
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            1 year ago

            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.

            • SpaceNoodle@lemmy.world
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              1 year ago

              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.