My lady and I brought in our garlic on Wednesday. I'm pretty happy with the results. Word of advice: if you plan on growing garlic make sure you know where and how you intend to cure it. I no longer have a shed.
you probably already know this but it's important to use a pH meter on honey ferments like that. if the pH goes above 4.6 it could grow botulism
Garlic can carry botulism very easily. That is why I wont be preserving it in oil.
i may be wrong but afaik you always have to ferment/brine things before you oil preserve them, because of botulism
The other option is pressure cooking. Botulism spores are viable up to 121 C. I'm not sure if acid will destroy the spores or just keep them from growing. I think if the PH were to change the spores may be able to start growing again.
Pickle a bit of it for long storage, save 75 for planting next season, eat a bunch. and I still havent figured out what to do with the extra 100 bulbs.
:CommiePOGGERS: nice work comrade! What are you going to do with it all?
Eat it and plant it maybe pickle some in case they dont store a whole year. We figured we eat about 3 bulbs a week and depending on how this season went we are thinking of selling some next season. So we planted around 350 assuming that we could screw up like a third of them and still have enough.
:corn-man-khrush: What an amazing harvest, the USSR awards you the title hero of socialist labor for your efforts!:hero-of-socialist-labor:
Nice! Can you describe your growing season/ planting time? I put some in at the end of October.
We put them in in April but we are in Tasmania so seasons are opposite.
make sure you know where and how you intend to cure it. I no longer have a shed.
Have that problem when I'm harvesting cannabis too. Garlic looks great! Super jealous, might give it a go this year.
Garlic takes a long time but if your soil is right and you keep the mulch up its really low maintenance.
I'm all about low maintenance plants. I have an artichoke plant that I ignore for half the year that comes back every spring.
