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 ?

  • pseudo@jlai.luOPEnglish
    1·
    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
      2·
      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.