Decided to try a lacto fermented garlic. I added a few garlic chives just for kicks and giggles. Super simple! water, salt a dash of raw apple cider vinegar. My grandmother gave me a bag of garlic didn't want it to go bad. So here we go!
no expert, but I think that if there is sufficient acidity in the fermentation (and lactic acid can produce enough so vinegar is not necessary) then you kill any botulism. But all vegetables can harbor that bacterium. You just allow them to grow through poor food handling (low acidity and oxygen).i thought botulism liked garlic? never heard of fermenting garlic on purpose?
Thanks for the tip! I'm using my canning jar pusher lid.Fermented garlic is delicious. Be sure no solids are floating above the brine's surface! Anything above waterline can/will mold.
Well... Sort of. But garlic has such high antiseptic qualities and because I'm fermenting it in a zero oxygen and incredibly high acidic environment using lactic acid. Botulism has absolutely no chance. Yeah people ferment garlic all the time. It's a great way to preserve your garlic for long-term use.i thought botulism liked garlic? never heard of fermenting garlic on purpose?
Thanks for the tip! I'm using my canning jar pusher lid.
https://www.norcalbrewingsolutions.com/store/Wide-Mouth-Canning-Jar-Perf-Pusher.html
I should be ok. But I'll keep an eye on it
Cheers
Jay
Thank you! Yes been building those for years. GREAT for fermenting veggies.Never saw those pusher lids on the site. Very clever Jay!
Enter your email address to join: