Re: Re: Preserving garlic: any ideas?

[Guest guest]

> NT page 96, pickled garlic. I have had store bought versions. Gives

> one breath like nasty old socks. I bet NT is better. They are

> lightly roasted first though. I am sure you could do it raw and I bet

> it would be great.

I ferment them raw and they're almost the same as fresh. When I cook

with them, it's nearly indistinguishable from raw and they last a long

time.

Lynn S.

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Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.deanspeaksforme.com * http://www.knitting911.net

[Guest guest]

Nourishing Traditions a cookbook written by Sally Fallon.

Re: Preserving garlic: any ideas?

What is NT?

Judy

[Guest guest]

Lynn-

>I ferment them raw and they're almost the same as fresh. When I cook

>with them, it's nearly indistinguishable from raw and they last a long

>time.

So you don't get the old-socks problem? How do you ferment them? Per NT

except raw?

-

[Guest guest]

> So you don't get the old-socks problem? How do you ferment them? Per

> NT

> except raw?

Pretty much though I don't do whey and they ferment most of the time in

the fridge. I'd like to experiment with fermenting chopped garlic.

Lynn S.

------

Lynn Siprelle * web developer, writer, mama, fiber junky

http://www.siprelle.com * http://www.thenewhomemaker.com

http://www.deanspeaksforme.com * http://www.knitting911.net