Wesley Kohn wrote: As to its effectiveness? I am forbidden by the boss to post pictures of our family online, but what I saw yesterday was surely worthy of a before & after picture. She had the typical "old-lady grey skin" when she moved in with us just one month ago. I came home yesterday and she actually had pink cheeks! We started giving her garlic only two weeks ago. And despite it being winter when arthritis does its worst - she starting to sleep through the night without having to take a pain pills.''
One fermentation trick my wife does to keep the garlic submerged is to place an ordinary Ball Jar lid on top of the garlic then use marbles as weights. This seems to work better than glass weights as the garlic is very buoyant and kept tipping the weight. The marbles are forcing it to stay submerged.
Ben Veenema wrote:
I've heard the honey is good brushed on pizza crust but I personally haven't tried it and am still figuring out how to use the leftover, thin honey.
What are the details how you are making your black garlic? Are you peeling it first? Are you using a rice cooker? How are you keeping the humidity high?
First step: Get yourself a lot of garlic. Then peel the cloves, submerge them in olive oil, and cook over very, very low heat. Within an hour, the garlic will be soft, rich, and spreadable.
Pearl Sutton wrote: Peeling is tedious,