All For Gardening
@MIgardener

MIgardener: 3 Amazing Ways To Preserve Your Garlic Harvest (Fermented Garlic + Garlic Salt + Garlic Powder)



In today’s episode we are preserving our garlic in 3 amazing ways that you will love!

Start growing! Visit our online store for $2 heirloom seeds, custom blend fertilizers, and gardening tools http://www.migardener.com/

Our daily blog: https://migardener.com/blog
Facebook: https://www.facebook.com/MIgardener
Instagram: https://www.instagram.com/MIgardener

send garden snail mail to:
MIgardener
1426 Oakland Ave.
St. Clair, MI 48079

Our book is out! The AutoPilot Garden. A guide to hands-free gardening – every method and a bit of knowledge that we use to grow big! Check it out here: https://migardener.com/collections/bo…
————————————————————————————————————
Love what we do? Here is how you can support this channel to create more content, at no additional cost to you!

Shop on Amazon with this link: https://amzn.to/3HFpsEb *

Per popular request, we have created an Amazon Storefront with all our most tried and true Amazon finds. If we wouldn’t use it we would not endorse it: https://www.amazon.com/shop/migardener *

*We get a small commission at NO cost to you.

Thank you all so much for watching and Grow BIG!

29 Comments

  3. Karen H

    Luke, I'm confused. I thought shortneck stored longer than hardneck and would be better to use the hardneck first for these uses. Did I misunderstand?

  6. Blessilda Joy

    My harvested garlic (that wasn't replanted) is waiting for processing. Garlic powder is my go to, our air-fryer has a dehydrate setting, 125F for 24 hrs or so. Very satisfying making my own spice.

  10. Mehmet Pinar

    Success depends on the actions or steps you take to achieve it. Building wealth involves developing good habits, such as regularly setting aside money for sound investments…..

  11. Anna Gray

    I agree there is nothing like growing your own garlic. Hoping this year to grow enough to last until the next harvest.

  13. S Mc

    Great video, a suggestion would be for tripod to reduce the camera movement, some segments were hard on the eyes.

  14. Lavande

    Thank you for another enjoyable and informative video! Had never heard of fermenting garlic in honey. I purée mine in a food processor with some olive oil, put it in small storage containers with lids and into the freezer only retaining one to use right away. That one goes into the refrigerator. When it is empty, I get a new container from the freezer. Great for cooking with fresh garlic.

  15. Middle-aged MacDonald

    I just lacto fermented a batch. Never tried the honey, but next year I will. I've heard that "locally grown" honey is better for the regions specific anit-biotic needs, or something to that effect. I've had great luck using 100g of alt to 1 gallon of water. I know you're supposed to weigh the garlic and base the brine on that, but I've fermented quite a few veggies doing it this exact way. Just burp the jars once or so a day. Of over 100 jars, I've only had two go moldy, and more than a few get kahm yeast, which is no big deal.

  17. Jeanna McGregor

    Luke, was that a mis-statement? Everything I've seen online says hardneck garlic is more short-lived than softneck. Wouldn't you choose the hardneck for preserving???

  18. Cherub C

    I have been fermenting garlic for years and now have folks asking me for the jars at flu season. Raw, never heated honey. I do chop mine and some of my garlic honey is 6 yrs old…and I use at 6 mo or older. (Onion honey is the best cough syrup).
    Another great way to preserve it is to blend a bunch up in the food processor and place in small silicone trays with rounds and that makes frozen garlic pucks already ready for stir fry’s, soups, stews etc. I do the same but mixed with butter for “garlic butter” and freeze also.
    You can also do garlic cloves in a brine that stay in the refrigerator for up to a year.
    Thanks for such great content…going to try your bread/ricotta/garlic honey…looks great a new one for me. Appreciate all you do 🙌🌞🙌

  19. Janice Martin

    Nice video. I dehydrate for powder by mincing garlic in food processor. Spread onto silicone sheet for dehydrator or even just use a cake pan. Takes less time to dry. I've made fermented honey for decades, never had any issues just leaving it in pantry. As you say, the garlic cloves darken. I do test the ph from time to time, if needed (rarely) the ACV works great.

  20. Nancy Edgar

    Did he say how much salt to add to the garlic for the garlic salt? I saw the teaspoon of garlic but missed the quantity of salt.

  25. Mary Drew

    Great video of you working in the kitchen. I grow four 4 x 8' beds of garlic. Thank you for teaching how to make it into a more shelf stable item that I use all the time. Love your channel Luke.

Write A Comment

Pin