Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 Thanks for your idea of putting garlic cloves in soy sauce. Sounds delicious! I've a very lazy but effective method of preserving garlic. I just made a brine, dropped raw garlic cloves in, and stored it in the fridge. Sometimes I just use a little of the now-garlicky brine in cooking, or else I'll pull out a clove. Works well. Nance Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 What do you make the brine out of? ---- nan4cl <nan4cl@...> wrote: > Thanks for your idea of putting garlic cloves in soy sauce. Sounds > delicious! > > I've a very lazy but effective method of preserving garlic. I just > made a brine, dropped raw garlic cloves in, and stored it in the > fridge. Sometimes I just use a little of the now-garlicky brine in > cooking, or else I'll pull out a clove. Works well. > > Nance Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 C'mon guys, someone has to answer my uncool question of botulism. I'm actually worried. > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 Hi Nance, I enjoy garlic either whole or chopped stored under extra virgin olive oil. It turns transluscent and it keeps for as long as the oil keeps. The oil can be used as a milder garlic flavoring agent. Great drizled over toasted sourdough wholemeal, or in fresh salads. My favourite garlic pickle is a kefirkraut form of pickle. I make batches with a medium size cabbage, with the same weight of fresh garlic. Shred cabbage and pound with the garlic with .5% salt by weight. As a starter enhancer, I use about 4 Tbs of water kefir-grains blended with 1 cup apple juice to form a mash. This is mixed with the pounded cabbage and garlic, and filling a glass container, then weighted down. A 7 day room temperature fermentation followed by refrigeration, a sour garlic pickle within a week or two is lovely. If I want a kiolic form of aged garlic, I'll dry a 1 month fridge mature batch of a garlic kefirkraut in an electric food drier. Or in warm temperatures, I'll dry in the shade on a wooden rack until it dries leather-like, or similar to par-dry tomatoes. Put in jars and pressed down well, it keeps for years, because the initial .5% salt is concentrated through drying. The aging process of the dry form produces a form of kiolic garlic, which is usually well tolerated by folks who can not take garlic without it repeating etc. Very good for men, i.e. for good prostate health. Be-well Dom > > Thanks for your idea of putting garlic cloves in soy sauce. Sounds > delicious! > > I've a very lazy but effective method of preserving garlic. I just > made a brine, dropped raw garlic cloves in, and stored it in the > fridge. Sometimes I just use a little of the now-garlicky brine in > cooking, or else I'll pull out a clove. Works well. > > Nance Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 Good Health to you Today Wow, I am ready to go straight home an do all of those suggestions. Thanks for sharing. NieeMA > > Hi Nance, > > I enjoy garlic either whole or chopped stored under extra virgin olive > oil. It turns transluscent and it keeps for as long as the oil keeps. > The oil can be used as a milder garlic flavoring agent. Great drizled > over toasted sourdough wholemeal, or in fresh salads. > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 From the wiki on botulism: Oils infused with garlic or herbs should be refrigerated. And this link: http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html As well as this: http://www.hc-sc.gc.ca/iyh-vsv/food-aliment/garlic-ail_e.html Plus this: http://www.cdc.gov/ncidod/aip/research/bot.html I love fermentations as much as the next person, but garlic-in-oil at room temperature makes me leery. Jasmine On 10/5/07, NieeMA <nieema0@...> wrote: > > Good Health to you Today > > Wow, I am ready to go straight home an do all of those suggestions. > Thanks for sharing. > > NieeMA > > > > > > Hi Nance, > > > > I enjoy garlic either whole or chopped stored under extra virgin olive > > oil. It turns transluscent and it keeps for as long as the oil keeps. > > The oil can be used as a milder garlic flavoring agent. Great drizled > > over toasted sourdough wholemeal, or in fresh salads. > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 > C'mon guys, someone has to answer my uncool question of botulism. I'm > actually worried. Jasmine, I follow you up as much as I can. As far as I understand, the followings are the way of prevention. *Use only garlic where the origination is clear to you. *Wash your hands clean well with running city water. *Wash garlic well with running city water. City water has enough of Chloride in water. *If you have anxiety still, you bubble the garlic. *Oxidated water or ozonated water is more preferable. *Do not compromize anything in the recipes, like reducing salt or amount. *Stir the ingredients well so that some air/oxegen get into the ingredient. I have searched and googled about the poisonings of recipes that I mentioned, but so far I did not find any. I think it is because of enough salt and acids contained in them. The Botulinus seems to hate any oxigen or air. So stir or shake them once a day to prevent them from sprouting them. To reduce the harm, it is recommended to heat them before you eat. I would like to recommend having enough natto in your daily life. I would like to recommend to add green onion/leek and red chilli peppers with garlic. I was once my a sanitation maintenance guide of my city. I resigned from other reason, but controling infection is not very hard. But further more, DO NOT LAMINATE THEM, however you do not need to do so. Still worried ? Let's wash our hands and talk about it. :-) isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 And you have every right to be worried. Whole garlic cloves in oil are a big source of botulism. The problem is that garlic is pretty antibiotic. So when you put them in oil, the clostridium has a chance to grow. No competition. Clostridium doesn't grow where there is competition, or acid, or salt. That's why " almost sterile " foods with no salt or acid are the most dangerous. Now, if you put garlic cloves in brine, 1) there is salt and 2) the lactobacilli will take over pretty quickly. Adding a dash of vinegar helps the process, but isn't strictly necessary. So ... don't put whole garlic cloves in oil. But you can put them in brine. -- On 10/5/07, Jasmine <purejasmine@...> wrote: > C'mon guys, someone has to answer my uncool question of botulism. I'm > actually worried. > > > > > > > > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 Isao, Botulism in an annerobic bacteria. It is related to the tetnus bacteria which is a threat in puncture wounds where the wound is sealed off from oxygen. Therefore, oxygen will prevent the developing of clostridium bacteria such as botulism. Thus you can see that I once had a course in bacteriology. Ellis Hein Re: Pickling garlic > C'mon guys, someone has to answer my uncool question of botulism. I'm > actually worried. Jasmine, I follow you up as much as I can. As far as I understand, the followings are the way of prevention. *Use only garlic where the origination is clear to you. *Wash your hands clean well with running city water. *Wash garlic well with running city water. City water has enough of Chloride in water. *If you have anxiety still, you bubble the garlic. *Oxidated water or ozonated water is more preferable. *Do not compromize anything in the recipes, like reducing salt or amount. *Stir the ingredients well so that some air/oxegen get into the ingredient. I have searched and googled about the poisonings of recipes that I mentioned, but so far I did not find any. I think it is because of enough salt and acids contained in them. The Botulinus seems to hate any oxigen or air. So stir or shake them once a day to prevent them from sprouting them. To reduce the harm, it is recommended to heat them before you eat. I would like to recommend having enough natto in your daily life. I would like to recommend to add green onion/leek and red chilli peppers with garlic. I was once my a sanitation maintenance guide of my city. I resigned from other reason, but controling infection is not very hard. But further more, DO NOT LAMINATE THEM, however you do not need to do so. Still worried ? Let's wash our hands and talk about it. :-) isao Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 5, 2007 Report Share Posted October 5, 2007 Jasmine wrote: >C'mon guys, someone has to answer my uncool question of botulism. I'm >actually worried. Patience, Jasmine! We don't dance to your remote control buttons, girl! -- Ross McKay, Toronto, NSW Australia " It doesn't matter if the Rock wants to go get diamond rings or not! " - The Rock Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2007 Report Share Posted October 7, 2007 Well, it usually works, Ross =) This list isn't set to show up messages sent so I keep thinking that mine didn't go to the group On 10/5/07, Ross McKay <rosko@...> wrote: > > Jasmine wrote: > > >C'mon guys, someone has to answer my uncool question of botulism. I'm > >actually worried. > > Patience, Jasmine! We don't dance to your remote control buttons, girl! > -- > Ross McKay, Toronto, NSW Australia > " It doesn't matter if the Rock wants to go get diamond rings or not! " > - The Rock > > Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 7, 2007 Report Share Posted October 7, 2007 Here is the message, Dom.. it WAS in the thread, but its easy to miss something on such an active group Thanks very much for the answer that you sent! ---------- Forwarded message ---------- From: Jasmine <purejasmine@...> Date: Oct 5, 2007 12:37 PM Subject: Re: Re: Pickling garlic nutrition From the wiki on botulism: Oils infused with garlic or herbs should be refrigerated. And this link: http://www.colostate.edu/Orgs/safefood/NEWSLTR/v2n4s08.html As well as this: http://www.hc-sc.gc.ca/iyh-vsv/food-aliment/garlic -ail_e.html Plus this: http://www.cdc.gov/ncidod/aip/research/bot.html I love fermentations as much as the next person, but garlic-in-oil at room temperature makes me leery. Jasmine Quote Link to comment Share on other sites More sharing options...
Guest guest Posted October 8, 2007 Report Share Posted October 8, 2007 At 11:45 AM 10/5/2007, Jasmine wrote: > >C'mon guys, someone has to answer my uncool question of botulism. I'm >actually worried. Hi Jasmine, Looks like the list was pretty busy over the weekend and that you've received some good answers already. I posted an answer to that question on Answers some time ago. It's at http://tinyurl.com/2owr84 To preview the URL: http://preview.tinyurl.com/2owr84 Quote Link to comment Share on other sites More sharing options...
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