In researching my mother-in-law's ailments, we kept running across Garlic as a very good treatment. Popping whole garlic cloves is not pleasant. They are too big to swallow whole and the flavor too strong to chew.
Recently my wife found a solution in "Weck Small-Batch Preserving" by Stephanie Thurow. Most of the book is on various recipes for fermenting foods. Fermenting garlic turns out to mellow its flavor somewhat, and make it taste sort of like you soaked it in butter. It is very easy to get my mother-in-law to take garlic now.
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.
I don't know about any particular health benefits, but I love this sort of fermented garlic! It ends up with a mild almost roasted flavor. Plus the garlic brine is an excellent addition to soups and sauces, particularly if you are looking for a vegan umami "oomph."
This recipe sounds wonderful. I am going to try it using an airlock.
I am not a real fan of raw garlic because of the burn. Fermenting sounds like that will solve this. But also will discovering the right variety.
I decided that I need to expand my market garden for something that has a very high demand. That would be garlic. The advice was to grow the variety that I like to eat. Well, I don't eat much garlic. I knew practically nothing until I got myself in gear and did some research.
I learned the properties of scores of hard neck varieties. I planted 1200 cloves of 7 different varieties. Most of the varieties I planted definitely need to be cooked in my opinion. Or fermented, which is a new thought for me. Thank you for posting.
The one variety I am most interested in for myself is Spanish Roja. What a delight to chew a clove raw and not get burned. All my research paid off; I have 219 Spanish Roja planted but not sure how many I will be willing to part with for the market garden in 2020. This is my first year planting garlic. Next year I should really know what I am doing.
I like to chew up one Spanish Roja clove before bedtime. It helps you sleep. Marilyn, making 2020 the best year ever
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