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.
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.
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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.