Fermented garlic

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Fermented garlic

Postby Dostoevsky on Sat Nov 18, 2017 7:38 am

I have some garlic that's been fermenting in my cupboard for about a month now. I just tasted a clove, and it has a bit of a minty/menthol taste, which was totally unexpected. Has anybody else experienced this before?

On the whole, I was a little disappointed that it didn't taste better since I LOVE garlic. I'll probably put the jar in the fridge soon. Does anyone know if this will improve the taste?

Thanks!
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Re: Fermented garlic

Postby Christopher Weeks on Tue Nov 21, 2017 8:02 am

Whole garlic takes ages to ferment. I've never experienced the phenomenon that you're describing. Sounds a little disturbing.
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Re: Fermented garlic

Postby Tibor on Tue Nov 21, 2017 11:33 pm

Like anything else, there are many varieties of garlic out there that taste different and there is organic or sprayed varieties, along with older and fresher ones. Try another kind and also maybe cut up the garlic a bit for a quicker ferment. Good luck !
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[UPDATE] Re: Fermented garlic

Postby Dostoevsky on Sun Dec 31, 2017 3:12 am

UPDATE: I am pleased to report that my garlic story has a happy ending. :)

As I had mentioned before, I recently fermented some garlic cloves for about a month, but they unfortunately had a weird minty/menthol taste. I was going to throw them outside in the trash, but it was rainy that night, so I threw them in the fridge instead. I planned on tossing them the next day; however, I got really busy and ended up totally forgetting about them.

Fast forward to this week. I rediscovered the cloves in the back of the fridge behind some Xmas leftovers and thought, "Holy crap, my garlic!" I was finally going to toss the cloves but decided to give them a sniff first. To my surprise, they didn't smell bad. Then I thought, "What the heck?" So I fished one out of the jar and took a small bite. It was delicious!! No minty/menthol taste at all!

It was cool because the texture was still kinda crunchy like raw garlic, but the taste was similar to cooked garlic. I love this stuff!! :)

I think I'm gonna let my next jar ferment for 2 months (instead of just one) before throwing it in the fridge. Hopefully I get the same delicious results!
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Re: Fermented garlic

Postby gardener on Mon Jan 01, 2018 7:48 pm

Congratulations. I ought to throw some garlic into a jar myself.
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