HOW TO FERMENT GARLIC AND WHY!! RAW FOOD~HEALTHY



OFF GRID with DOUG and STACY ferment everything, this is our primary source of food preservation and storage. We live off grid like the pioneers and teach you how they did it.
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Consuming garlic on a daily basis (in food or raw) helps to lower cholesterol levels because of the anti-oxidant properties of Allicin. It is also immensely beneficial to regulate blood pressure and blood sugar levels.

While garlic ranks as an excellent source of manganese and vitamin B6, a very good source of vitamin C and copper, and a good source of selenium, phosphorus, vitamin B1, and calcium in our WHFoods rating system, it is the sulfur compounds in garlic that serve as its spotlight nutrients in terms of overall health

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We moved to our 11 acres in 2011 from a large city in the Midwest with zero carpentry and farming skills. We live with no solar / wind power / public water or well. We share our adventure to a sustainable life, growing our own food from vegetables to meat. We post videos DAILY and they range from HOW TO to EVERYDAY LIFE and NUTRITION on the off grid homestead. We were city folks just like you probably and wanted to enjoy life and have more control over our food. We share food recipes as well as natural remedies.

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30 replies
  1. shana vaughn
    shana vaughn says:

    I am so glad you shared this video and answered my question about the left over liquid. I am just getting into fermenting and I have so many questions! That would be such a waste to throw all of that away! Thanks guys!

  2. Dennis Barrow
    Dennis Barrow says:

    We have been wanting to ferment things for awhile, but these masontops look like the way to start!! I just ordered a set with the glass weights. Thanks for the link and great video's, (glad we got the scoby from you also, kambucha is a main part of our day now).

  3. muddyacres
    muddyacres says:

    Love this Stacy.  I still have my garlic harvest hanging in my kitchen and every time I look at it I get frustrated with myself.  I love garlic but can be a very busy (lazy…whatever…) cook and never have (take) the time to use it.  All good ideas! Thank you

  4. Annette Irish-Frederick
    Annette Irish-Frederick says:

    Hey, Dough and Stacey, I've been thinking what to do with my store-bough garlic. They had some sprouts on them, so I bought about 20 bulbs – will buy some more, 'cause they're hard to get like that where I live. I made some before, it was great, but I was a bit worried about the milder flavor it produced as you described. Do you think if I put my garlic in some ACV it will RETAIN its pungent acidity? Doug, loved the 'BEES' video – never seen them in action like that before – BRILLIANT and AMAZING footage to behold. I've got a newly-found respect for bees now (even though I love the honey) – no more 'yukky' reactions. Thanks again. God is blessing.

  5. Natasha S.
    Natasha S. says:

    Hey Stacy, great video as usual! So I have a crazy question that's been bugging me since I first heard of fermenting garlic. Garlic is said to have anti-bacterial properties… how does this work with fermenting, as the key function is growing beneficial anaerobic bacteria. It confuses me a bit. Also, do you know if this preserves the allicin (hope I spelled that correctly).

  6. Well Prepped Pantry
    Well Prepped Pantry says:

    Anybody ever make "whipcream" from the chicpea/garbanzo bean water? Aquafaba?
    Wow..just watched 3 youtube videos on how to. Emptied a 15 ounce can of pre cooked, added a little vanilla extract and 1/2 cup of powder sugar beat on medium and 8 minutes later.. WoW Whipcream that tastes great. Waste not want not.. I've thrown a lot of juice down the drain..from canned chick peas – not anymore! Definitely not a vegan, but this a great way to make whipcream if you dont have half and half or heavy whipping cream on hand.

  7. Eric K.
    Eric K. says:

    I will definitely try this. Garlic…. Also a Isreali study was done (2001)to wait 10 min after cutting before applying heat for max nutrition of garlic, onions. "one is a protein fragment called Alliin and the other is a heat-sensitive enzyme called Alliinas. In an intact clove of garlic, these compounds are isolated in separate compartments. They do not commingle until you slice, press, or chew the garlic and rupture the barriers between them. Then the combustion begins." re:( Eating on the Wild Side) book/

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