I have more head of garlic that I could consume. I wish to freeze some. Can I keep it this way ? Will it change or become somehow damage ?
I’ve frozen peeled garlic before and then grated it into sauces. It’s fine but if you want to use your excess garlic for something delicious you can make confit really easily which should extend the shelf life quite a bit.
Is garlic conflit so easy to make ? I know how to cook onion conflit but I won’t call that “really easy”.
Just oil and time. Not difficult but possible to over / under cook. You can of course make it fancier with spices and such, but a basic version is pretty low level cooking skill required.
Reference recipient: https://www.bonappetit.com/recipe/garlic-confit-2
Waouh ! That seems really easy indeed. Thanks a lot for the explanation. I was think about a whole different and (more complicated) process.
We’ve been freezing garlic lately but I feel like it loses quite a bit of pungency. We mince using a food processor. I end up using maybe twice as much as I normally would… it’s a great time saver if you’re okay with weaker tasting garlic and compensating accordingly.
Not for a long time.
Simplest imo is to chop/mince/puree it and put into ice-cube trays for easy to dispense flavour.
I don’t think it’s necessary to freeze it, but idk for sure if you’ll see a meaningful change in flavor or texture after freezing.
Usually you can store garlic long-term in a cool, dark place like with other root vegetables, but you need to dry it out first.
Here’s a link to a page on curing and storing garlic you’ve grown at home.
I’m honestly not sure about freezing it but i know you can ferment it.
Ferment it ? Like in salty water ?
Brine, but yeah. It mellows out the sharpness and it’ll keep for ages in the fridge. It’s great in dishes that call for raw garlic, like hummus.
You convinced me by mentioning humus (_) I’ve never tried fermentation. Would garlic be easy to ferment for a beginner ?
Just read up on it and make sure to keep it below the water. I like using weights but some people risk it. I usually do a 2% brine with vinegar and a decently high salt ratio. It’s not hard but it can be time consuming if you want crazy flavors (3 weeks to 3 months range).
Also I’d recommend throwing some fresh herbs in there too.
Fermentation really just takes brine, which is water with a concentration of salt, and microorganisms will generate the acids.
My favorite way to keep things submerged is with a plastic bag of brine on top, since it forms to both the top of what’s fermenting and the sides of the vessel.
Yep! You can also add other herbs if your want to get fancy.
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It’s not green and doesn’t have leaf. It’s purple and has been harvest probably two or three weeks ago max.
Is the skin papery or more like a fresh vegetable?
Some heads start to have paper skin but most have not.
Never froze it. Fridge is good for up to 6 weeks I think
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I’m sure you could, but you can also just hang it and let it dry
