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 ?

    • SpaceNoodle@lemmy.world
      link
      fedilink
      English
      arrow-up
      2
      ·
      11 months ago

      Brine, but yeah. It mellows out the sharpness and it’ll keep for ages in the fridge. It’s great in dishes that call for raw garlic, like hummus.

      • pseudo@jlai.luOP
        link
        fedilink
        English
        arrow-up
        1
        ·
        11 months ago

        You convinced me by mentioning humus (_) I’ve never tried fermentation. Would garlic be easy to ferment for a beginner ?

        • discodoubloon@kbin.social
          link
          fedilink
          arrow-up
          2
          ·
          11 months 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.

          • SpaceNoodle@lemmy.world
            link
            fedilink
            English
            arrow-up
            1
            ·
            11 months ago

            Fermentation really just takes brine, which is water with a concentration of salt, and microorganisms will generate the acids.

            My favorite way to keep things submerged is with a plastic bag of brine on top, since it forms to both the top of what’s fermenting and the sides of the vessel.