Re: fermented garlic, chicken fat

[Guest guest]

LR wrote:

> OK, I have tried three times to use the NT garlic recipe for pickled

> garlic.

> It says to put the garlic in at 300 degrees till it opens and can pick the

> cloves out. I can't get them to open.

Baking the garlic didn't work for me, and I didn't like the idea of

cooking the garlic as I need to increase the raw foods in my diet. I

pickled them raw. They turned a pretty shade of green, : -)(consensus is

the color is from copper) and the pickled garlic tastes strong and great.

I save the chicken fat in a small container in the freezer. I can flake

out what I need with a knife.

Best,

[Guest guest]

> And for those that save the chicken fat, do you put it in the

fridge?

>

> Thanks.

>

When I save chicken fat or beef tallow, I put it into a metal 1 cup

measuring cup and stick it in the freezer. When it's frozen, I take

it out of the cup and stick it in my ziplock bag of frozen fat

chunks. If I don't need an entire chunk, I can use a sharp knife to

shave off pieces.

[Guest guest]

--

--- LR <zingzap@...> wrote:

> OK, I have tried three times to use the NT garlic recipe for pickled garlic.

> It says to put the garlic in at 300 degrees till it opens and can pick the

> cloves out. I can't get them to open. They just cook to mush. Am I missing

> something else that I am supposed to do at the beginning?

Putting the garlic in the oven at such high heat simply to peel off the skin

sounded

silly to us, and we didn't do it.

Instead, spend some time and peel them off using your hands )

We make the pickled garlic from NT almost every week and it is great.

Lasts for several weeks and we always start the next batch when the current one

is 1/4th

left.

-Pratick

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