Comments on: Garlic – Health Benefits – Fermented Garlic

By: Kathaleen Shellhammer

Kathaleen Shellhammer — Mon, 02 Aug 2010 02:13:54 +0000

I used to use Elite Whey (The Rich Choc) a lot but heard via a reliable source that the label claims were underdosed and didnt contain as much protein as it should do. I can highly recommend Gaspari Myofusion, very tasty indeed.

By: Betz

Betz — Sun, 18 Jul 2010 01:03:55 +0000

Yes, Valerie,

You can just strain the whey off of yogurt and use that by all means…the whey is ready for use!

By: ValerieF

ValerieF — Tue, 13 Jul 2010 17:16:09 +0000

Could I just drain some normal yoghurt in cheesecloth to obtain the whey (aka is all the liquid that’s drained whey, or do you need to do something else with it???)

By: Betz

Betz — Sat, 20 Mar 2010 21:47:12 +0000

Yes, fermented veggies of all kinds (not pickled, because that kills the enzymes) are actually better than raw because they are at least twice as high in vitamin c and many other vitamins and again they are easier to digest with an increased level of enzymes.

By: sarah

sarah — Sat, 06 Mar 2010 06:45:59 +0000

does pickled garlic have more health benefits than raw? Easier to digest? It is delicious I will have to try this fermenting thing….

By: Betz

Betz — Thu, 24 Dec 2009 23:41:40 +0000

I really don’t know why garlic tends to change color when fermented, I’m sure is a chemical reaction. Mine tends to change colors too but it still tastes right and so we use it. If it smells fermented and not spoiled then do a taste test and go from there.

By: Lise from Denmark

Lise from Denmark — Thu, 26 Nov 2009 09:49:02 +0000

Why do my fermentet garlic turn turquise after 10 days in the jar? Is that the process?

By: Betz

Betz — Tue, 17 Nov 2009 00:58:04 +0000

Yes, it can blow if you allow it to ferment too many days. I usually go for two days of fermentation. You can ferment the garlic in your sauerkraut crock to produce an even nicer fermentation.

By: Monica

Monica — Mon, 26 Oct 2009 19:07:38 +0000

Hi there,

I’m trying your recipe, but won’t the pressure build up in the jar and break? I’ve got a sourkraut gizmo that I use with cabbage and it has an air lock on top to let the excess liquid ooze out. If this brine can’t escape, won’t the whole thing blow?

Thanks,
Monica