Do you make your own, enjoy consuming or want to learn about any of the following?
Kimchi, Sourdough, Kefir, Yogurt, Cultured Butter, Kombucha, Ginger Beer, Sauerkraut, Pickles, Miso, Natto, Fermented Garlic, and the like...
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I usually start a batch of fermented garlic to be ready for the winter flu season. Since I just recently moved to a new home in Idaho, I’m a bit behind on getting some started. So I’ll share with you all my simple process:
- I start with a high grade quality honey. I prefer Manuka since it’s really high in antimicrobial & antiviral properties (easily obtained at Trader Joe’s or Costco).
- Then I just peel the garlic and toss it in whole with enough honey to give the garlic a thick coating. To speed up the process this time, I sliced the garlic in half.
- After a day or two, the honey begins to liquefy and the garlic tends to float to the top. It naturally creates little bubbles as the combination ferments.
- I leave it out on the counter with the lid on loosely and give it a good stir every day and usually nibble on a piece with a meal.
Super Immune Booster!!!
Tip: At first, it’s a bit strong by itself on an empty stomach and on the breath 😶🌫️, so I always eat with food. Overtime though, the honey and garlic turn darker and the garlic mellows. - I add more garlic and honey as it gets eaten up. This concoction basically has an eternal shelflife unless something strange starts to grow out of it.
- It can be stored in the fridge with lid on after the initial fermentation (maybe a week, unless it’s really warm in your house).
This is something completely new for us! My son Door Dashed gifted us an excellent Christmas Eve Brunch from a local restaurant! He chose the menu items and we thoroughly enjoyed it! On top of the generous tip my son gave, we also tipped the driver extra since he had to drive up a snowy hill to deliver to us! The coffee was a Hot Buttered Cinnamon Roll Latte. Photos below. Yummo!
I cored and peeled some of our homegrown tomatoes and sauteed them in olive oil with a little garlic & salt to make a simple sauce. Of course, I could not resist slicing up a tomato, laying it on toasted sourdough with some mayo and swiss cheese. Yum!
This is our 2nd growing season after moving here to Idaho. We are still on a learning curve, working with the climate, but we are getting a bumper crop of tomatoes this year. We also managed a small harvest of potatoes, onions and herbs as well. Unfortunately, the grasshoppers are constantly munching on our basil, thyme & blueberry bushes.
