Fermenting Garlic Paste (NO EQUIPMENT NEEDED) 

Girl! Get one of those silicone "rollers"! You toss a clove inside, and roll on the table...Ta-Da! Skins come off perfectly. Game changer. 😁

I would have never thought of using a water bag as a weight to ferment. That is brilliant. I have to say my favorite way to ferment garlic is in honey. When it is done I give it a nice blend and then use it when I'm making sourdough focaccia.

Very Cool Jill, you make it look very doable. I am ordering the book. I saw the writers name and realized I am acquainted with the author's son. He works with our non-profit from time to time on watershed restoration projects.

When I first started doing fermented garlic paste, it felt like it took forever for the lactobacillus to start fermenting the garlic. Nowadays, I'll add a teaspoon of a previous batch of garlic paste to a new batch to give it a little boost. If you want a little tangier garlic paste, add a tablespoon of sugar or a grated apple or pear slice to the paste (provides extra food for the lactobacillus). A great way to make flavored garlic paste is to add seasonings at the 15 day mark; I like old bay or sriracha garlic paste.

My husband bought me this little silicone tube that has little nubblies on the inside and you roll the cloves in it, and it actually work! Takes the skins right off!

I have not tried it, but heard about, if you put the cloves in a large mixing bowl with some water (like a spritz) and cap that bowl with another inverted bowl so it make a capsule, then shake. that is supposed to peal them all at once. shake like a couple of min. if you decide to try this let me know. my bowls are all glass and I am not strong enough to try this.

Have u ever tried a honey garlic ferment? It is delicious. Just put your garlic in a jar and cover it with honey and let er sit for a couple weeks or more.

Hello! Thank you very much for sharing your interesting recipe. There is never too much garlic in the house! I wish you and your loved ones the very best👍👍👍🌻❤️

Thanks for sharing Jill! We use garlic in almost every meal so this is a great way to preserve an abundance of garlic!!

Have you ever watched Acre Homestead? She posted a video of several ways to preserve garlic. Im excited to plant this fall so I can try ALL the ways :) Thanks for adding another option!

The muddled is great for crushing herbs like king and basil for use in sweet tea, lemonade etc.

Great 👍 Presentation

Good point good tip💚💞🍃you can get by with little

A silicone spatula is my favorite tool for scraping out every bit of goodness from a bowl or food processor.

A quick warning as well...from what I have read, pigs can get salt poisoning...so just be careful feeding salty foods. Friendly FYI is all. 🙃

wow,this was great to know,you explained all the steps perfect,now i know how to store my garlic..thank you for sharing xx

This is such a great video! You explained things so well and dont make it seem super scary! Lol!

Thanks for sharing! This is definitely next on my fermenting list as soon as my 🧄 cures!!!

Loved this video! I’ve had a lot of success with putting a whole head of garlic in a mason jar and shaking the living tar out of it. The skins will separate and you’ll have clean cloves to work with!

Smash your garlic to remove the paper. “Garlic's Goodness Best Released With A Crush”

OMG! Not enough salt! that literally happened to me last week! Now I know

Thanks for sharing this I’m going to try it very interesting.

Silicon garlic peeler, amazon so easy put clove in roll done, takes second

So neat!!!!

Cool! Thanks for this- i'm going to try with my farmers market garlic. Also added that book to my cart :P

Thank you for all the information.

Wow!! Is it really that simple?? I'm definitely going to try this. Thanks, Jill.

LOVE your energy and KNOWLEDGE! I wish I had found your video a week ago, I just did 4 jars of my garlic crop from this year and 3 jars of Garlic/Honey Immune Booster too!! I'll be trying this next season for sure!!

Looks delicious 🌸💕🌸

For our cottage food laws in Texas that book is the required one to use for selling ferments legally.

I have a lot of garlic left from last year! Never thought about this! I am definitely going to try it! Thanks, Jill!

Thank you loved learning

When ever you do a fermenting lesson I remember I need to pickle onions. I tried fermenting last year and no one liked it. But pickled onions and cucumbers are more our style. Do you have pickling recipes to share?

Excellent info!

This is great! I love garlic and want to grow some for next year. I am big on onion and garlic as staples. I appreciate not having to buy extra supplies especially when they are specific in use. 😎💜😉

Can’t wait. I’m loving the kohlrabi, can’t wait to do t this.

Genius. Garlic is so amazing for you health.. but mincing it up with a separate knife, cutting board, plus the mess, etc. for every little thing gets a little tedious and stressful at times. So this is the perfect solution!!!

Nice simple ferment for garlic Jill , thank you for showing us. I have the same book as you , I think it is a great book ,easy to follow. Happy fermenting...

This has become a family favorite. We are almost out of the first batch and will be making another soon. It makes a fantastic garlic butter 🤤. Thank you for the intro to this fantastic recipe.

Enjoyed the video

If you have a bunch of garlic to peel you can put in a jar, cover with lid, and shake like anything. It will usually peel at least most of it.

Have you ever done an in-depth video on fermenting? If so, I’ll have to go look for it 🥰

Jill and Nathan - Loved this video! I am definitely trying this. I have been experimenting this season with fermenting and I am loving the process. I have this book, so good!

No equipment needed.....except: 1. Knife 2. Cutting board 3. Husband 4. Food processor 5. Measuring spoon 6. Large serving spoon 7. Mason jar 8. Masher downer thingo 9. Zip lock bag 10. Jug But obviously Nate is the most important implement to have around the house....

♥

Have you seen the trick to peel garlic by shaking them in a metal bowl inverted over another metal bowl?

Thank you, Jill, you have made fermenting seem a bit less scary and hard to me. Once the fermenting is done, can the garlic be processed for shelf storage? If not, can it be frozen in baggies? We use a lot of garlic in a year and I like the convenience of not having to mince it up each time but don't want to allot space to keep a 2 gallon jar in my fridge. By the way, get one (or more for helpers) of the silicon tube garlic peelers - they're a game changer!

TIP FOR YOU: 🔪🧄It is actually super easy to peel garlic (never heard of putting it in water and that seems like it would make the thin skin stick to everything) ☝🏻SO, all you need to do is separate it into clothes and then put your knife flat on the side like it’s laying on the counter over top of the garlic and then smack it with your hand not too hard but hard enough to crack the skin of the garlic and then it just kind of falls off

If you put garlic cloves in a glass jar and shake it vigorously the paper falls off.

*DO NOT DO this if you’re not confident about it, I’d not want anyone to accidentally cut themselves, is probably best to find a RU-vid video on this.(!!) All ya need to do is using a large butcher knife, use the wide, flat of blade, as a mallet, but rather then bangin’ down on garlic wedge, or section, place the side of large butcher blade, on top of the garlic wedge, then just tap down or press down on side of blade using your fisted hand, the fleshy part of your fisted hand, - knuckles facing away from you and flesh below your baby finger, as your “mallet” taping or crushing down on wide length of a very large, very sturdy butch knife’s blade, and the skin will usually just snap off, for most part. (*NBIt work best if you first chop just the tippy tips of each end of each garlic section, this way, the skin is not really attached anymore, is just surrounding clove, and makes it easier for it to just pop off.) Some people don’t bother taking skin of when cooking with, but I’d never do that, not unless was really stewing for so long that it dissolved. As I’ve described, I‘ve always gone ahead and removed the skin. It usually slips of easy, once you’ve chopped the tips off of both ends of each clove section. Should NOT be difficult at all, nor time consuming. Can’t wait to see how you make the fermented kombucha!! I love that stuff, but is so expensive, so I’d love to learn(watch) how you make it.

hello friend hugs from, pam and john keep it coming on video🍑🍑🍉🍊🍊🍋

I've never fermented anything before but it looked to me as though air could still get down in there beside the baggie. Or does it not matter if it's airtight? I don't know, just asking...

HeyJIll , where do you get compostable sandwich bags?

You said you used the water bag to keep the garlic submerged...is there water with the garlic? Just curious, have only fermented once with the garlic submerged in honey from OAG video.

I've heard if you shake the garlic in a jar it'll peel them but I haven't tried it to confirm

As it sits finished in the fridge, do you need to keep the water bag/weight on it or can you transfer it into a smaller container? TIA

How long does fermenting foods last? As long as canning?

JILL have you tried Daikon radishes? They are delicious....rather smelly...but oh so good. I've fermented garlic cloves. Now I'm going to make paste garlic fermente. Have you tried fermented onion? Thanks for sharing

Have you made honey Carlinc? If so what did you do with the displaced water?

Hey Y'all, I harvested my garlic today. Red Chesnok, Music and Majestic. Not a single bulb was the size of the bulb I started with. They were all so small. Do you have any Idea why they are all so small?

Quick question- after it's done fermenting and you go to put it in the fridge, do you put it in a smaller container?

Hey Jill and Nate, I used your recipe and fermented kohlrabi. I am day 9 and my water is all merky or milky looking. What did I do wrong?

Great video! I was wondering, you said 2 tsp of salt. It looked like the measuring spoon you used was a tsp, but you put in 4 scoops. Was the spoon a 1/2 tsp? As you said, the salt ratio is so important./. About how much garlic did you have? It looks like about 2 cups. Thank you for sharing!

But them in a mason jar and shake them the skin comes off

Can you use a fermenting weight and then cover the jar with a lid instead? And can you cover the jar with a cloth instead of a lid?

My fermented garlic, after a week, had some juice coming up the sides of the jar. Is it still good? Every now and then, I can smell it. What do I do?

What does it mean if water gets merky?

Ive fermented alot. Couldnt you just ferment the garlic cloves in a brine then use a food processor? Or is it better to food process fresh garlic add the salt?

Hello beautiful soul!!! This may be weird, but please tell me your food processor brand and where I can buy it????

how o we get those baggies - I haven't seen those before?

Can you do this with shallots?

So, my paste turned green on day two.. what should I do? 😭

Too much talking