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Do you freeze fresh garlic ?
(jlai.lu)
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this post was submitted on 06 Aug 2023
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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.
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.