Fermented garlic

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Re: Fermented garlic

Postby Dostoevsky on Mon Jun 18, 2018 5:24 am

slaithe wrote:Should I continue to ferment it and observe, keep in fridge and consume or freak out over the orange tint and start over?

This photo is after I removed the glass Easy Weight and added brine.
https://imgur.com/KMhAGJJ
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Haven't visited here in a while. Sorry about that.

To answer your questions, the brine in the photo is pretty much the same color as my brine.

If you're fermenting whole cloves, you should let them sit for 30 days at the very least (but preferably 60 days). Then throw them in the fridge.

In the OP, I fermented 3 lbs of cloves, and I actually still have some left in my fridge. They still taste great!!
Dostoevsky
 
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