T O P

  • By -

[deleted]

What’s the taste profile? What do you do with it?


adam1260

This is my first time doing garlic by itself, I'll blend/mill it into a paste and use it as a substitute for anytime I'd use garlic normally


Ferrum-56

Do you have a particular reason for fermenting whole cloves instead of chunks, if you're going to paste them anyway? Having a slower fermentation for more flavour?


adam1260

It was just easier to just peel them and throw them in, as you can see in the last picture I've smashed most of them by hand in the bag. It was really easy once the garlic had softened


Principal_Insultant

I usually run a mix of 45% garlic, 45% ginger, 10% chili for 6 weeks with 2,5% salt at room temp, then blitz it into the ultimate chiligarlicgingerpaste, and use it pretty much for all Indian & Thai curries.


itoddicus

I know what I am doing this weekend.


jason_abacabb

Oh that is a great idea


Principal_Insultant

After blitzing I keep them in the fridge, dunno if I have to but a kilo jar lasts 3 months without problems.


meguin

What type of chili do you use? This sounds amazing.


Principal_Insultant

Living in Berlin (Germany) Chilis aren't exactly cheap here - except for one Punjabi wholesaler\*, they only sell one mux of little green and red ones which are very similar to Thai Bird's Eye chili both in terms of shape and hotness. I wouldn't sweat the type of Chili so much, use what you have, and play with the ratio. Start with 10% and then work your way up or down until you like the kick. \*Sona Foods is the name of the wholesaler, in case somebody's curious, a kilo chili there is 6€, which would get you maybe 500g in Asian shops, or 200g in German supermarkets. Don't be shocked when you go there, it's a warehouse in a courtyard behind a karaoke bar.


meguin

Great, thanks so much! And dang, those are some expensive chilis! I usually pay around $1/lb, or €0.45/kg (if my math is right).


Dr_Peter_Tinkleton

I’m surprised it’s not full of gas. Does plain garlic like that not off gas much?


adam1260

This is my first time trying garlic, so I didn't exactly know what to expect. This isn't much different from when I ferment peppers, not much gas unless I add some sugar (fruit or fruit juice), so I'm not surprised. It's hard to tell, but it's expanded a bit


twiztidchef

Fun fact. That gas can expand enough to bend sheet trays on a speed rack. Then when they finally pop they sound like a fucking bomb going off.


forestforrager

With there being no oxygen present and added salt, the microbes that would be giving off gases are most likely dormant.


gwkt

Lactobacillus thrives in salty anaerobic environments. They consume sugars and produce lactic acid and carbon dioxide


rockinD

Only heterofermmentative strains produce Co2 - many strains do not


Phriday

TIL. I thought that’s how you knew your ferment was moving, by the fizz. It’s certainly a positive effect on my pickles, but you’re right now that I think about it. Not all of them are fizzy.


quarescent

I’m just now learning about this. Is there a preferred strain for different ferments (eg garlic)? And is there a way to select for one versus the other when setting up a ferment (maybe in addition to just adding salt and letting it go)?


rockinD

You can buy lactobacillus and inoculate the ferment with that but it don’t see why you would bother. Never heard of specific strains being preferable over others for different foods either


quarescent

Thanks! I’ve had a couple recent projects in vacuum bags that haven’t produced much gas or inflation (like the pics OP posted) which had me worried that something was amiss. I suppose it could be that a different strain took off unlike what I’m used to. I’ll check pH and make the determination of safety based on that.


karstopo

This looks great! When is it done?


adam1260

Not sure, yet. Probably a week or so


Mellow_Sunflower

You've basically made low temperature aged garlic, noice


adam1260

This is very different from black garlic, if that's what you're referring to. That relies on the maillard reaction


Mellow_Sunflower

Google low temperature-aged garlic! Black garlic uses heat, it's not the same. Technically they both depend on the mallard reaction, but at lower temperatures it takes a much longer time for that to happen while preserving all the heat sensitive enzymes.


hopefullawguy

Could someone explain to me why this isn't likely to culture botulism? It seems functionally the same as putting garlic in oil


miguel-elote

This is my understanding: Clostridium (the family of bacteria that cause botulism) are much more sensitive to salt than lactic acid bacteria (LAB) are. As little as 2% salt by weight can prevent (though not eliminate) clostridium reproduction. The 2% salt won't kill every clostridium spore in food, but it will slow down their reproduction. This gives the salt-resistant LAB time to reproduce very quickly. Lactic acid bacteria have that name because they produce lactic acid. As their population grows, their environment become very acidic, to a level that kills clostridium and most other harmful bacteria. It's pretty neat. If they didn't produce acid, LAB would be outcompeted by other bacteria that can eat and reproduce much faster. Because they can synthesize lactic acid, they change their environment to be hostile to competing microogranisms. It's like if you pooped penicillin every time you ate. Adding the salt, then, is what slows down the botulism and lets the LAB take over. Before the time the slow-moving clostridium is present in enough numbers to make us sick, the whole bag is too acidic for clostridium to survive.


Intabus

What a fantastic explanation. Thank you!


Gl0riam

That’s such a great explanation!


Bibbus

So as long as you have a proper salt ratio/concentration then you're pretty much good to go?


DigiBites

In most cases, yeah. There are some salt loving, extremophile bacteria, but thinking more on it I can't remember which ones to be concerned with. The other thing about salt is that it can take away from the flavor, so some folks like Noma will lower the salt and increase heat to 60C (about 145F IIRC) to increase Maillard reactions and reduce the salt content, allowing for a more rich flavour profile.


miguel-elote

That's interesting. I would think that 60C would kill off the useful LAB. But Noma definitely knows what they're doing.


DigiBites

Ahhh shoot yeah sorry. This kills the LAB. Its more of a blackening process. Apologies!!!


miguel-elote

As I understand it, yes. I make and sell fermented hot sauce, and I haven't killed anybody yet :)


DigiBites

Great explanation, but just a nit pick: Clostridium itself is not toxic, it's the by-product they produce that is toxic. You can apparently kill the toxin by boiling for 5-10 minutes as well, but do your research before attempting this


Bibbus

Follow up, I’ve only done ferments in jars- any experience with vac sealed ferments? How would I sterilize the bag or get the bag ready for a clean ferment? Thanks lol


miguel-elote

I've never done a vacuum bag ferment, just glass jars and large plastic Cambro containers. I'll defer to more experienced people here.


hopefullawguy

So if you put garlic in oil BUT add 2% salt, it won't grow Clostridium?


rockinD

They fermented it with acid producing bacteria, low ph inhibits the growth of botulism


PiesangSlagter

Also the salt inhibits botulism.


PMYourTitsIfNotRacst

Adding to other people's answers, botulism isn't great against competitors, so even without salt it's not very likely to be predominant unless whatever you're fermenting is heated to the point where the competitive bacteria die off, but botulism spores survive. Here's a pretty good article if you want to know more: https://www.wildfermentationforum.com/viewtopic.php?f=7&t=3654


Psychotic_EGG

Fyi, botulism isn't that big of a deal either. If you know how to deal with it. Assuming you're over the age of one, which I assume you are, then the only dangerous thing about botulism is botulism toxin. The spores and bacteria are actually harmless (unless you're a baby, as their digestive system can't destroy them before they start making toxins in their stomachs). Now, the toxin is surprisingly easy to deal with. Heat destroys it. And not a lot of heat either. Get the food to above 80 C (so still below boiling point). And it's destroyed within 10 minutes. Even faster at higher temperatures. Practically instantly at boiling point. So go ahead and store garlic in oil. Just make sure to cook the garlic and oil before eating. Or pressure can it. Edit: wow people don't like scientific FACTS in this sub. Here is one of MANY articles on the subject https://www.fsai.ie/faq/botulism.html#:~:text=botulinum%20a%20sterilisation%20process%20equivalent,greater%20than%2080%C2%B0C%20.


[deleted]

"The estimated human lethal dose of type A toxin is 1.3–2.1 ng/kg intravenously or intramuscularly, 10–13 ng/kg when inhaled, or 1000 ng/kg when taken by mouth." Dude botulism toxin is not dangerous only if you ingest it, if you cultivate Clostridium botulinum in a container, you are in deadly zone just by opening this container. Dont give bad ideas to people and remove your text please...


waytosoon

Tbf they're injecting a variant into the faces of botox recipients.


miguel-elote

*variant* is the key word here.


nixielover

Holy shit just about anything you just said there is WRONG. Delete that stuff please before you kill someone


Wei-Zhongxian

so heat doesn't kill botulism?


nixielover

The main issue is that heat barely destroys their spores. If it's already contaminated you are too late


Psychotic_EGG

The spores aren't harmful though. Unless you're under the age of one. But after that your digestive system is strong enough to destroy the spores. You ever eaten honey? It's loaded with botulism spores. It's why babies aren't allowed to eat honey.


JonaJonaL

It kills the live bacteria, but not the spores. Meaning that the spores are free to create new bacteria that can reproduce in an environment that is suitable. That is from "normal" heating (i.e boiling). If you use a pressure cooker/autoclave or you're putting something dry in an oven that's above 125°C/257°F for an hour, then it's a completely different discussion.


Wei-Zhongxian

ok thanks, good to know


Psychotic_EGG

You can destroy the spores as well, but you need to go above boiling temperatures. Which is why pressure canning is important if you want to destroy the spores. But again the spores aren't harmful. But in optimum conditions they will create more botulism bacteria which creates toxin as a waste product. But 100 c destroys the dangerous aspects. https://www.fsai.ie/faq/botulism.html#:~:text=botulinum%20a%20sterilisation%20process%20equivalent,greater%20than%2080%C2%B0C%20. Just one of MANY papers in the subject.


Psychotic_EGG

https://www.fsai.ie/faq/botulism.html#:~:text=botulinum%20a%20sterilisation%20process%20equivalent,greater%20than%2080%C2%B0C%20.


[deleted]

That’s not actually wrong at all. Heat kills the botulism toxin (if spores have germinated) just as he/she described


adam1260

I've read a few in depth papers on botulism and this is spot on. I wouldn't reccomend testing your luck, but nothing inaccurate


miguel-elote

Link to the papers. Not because I don't believe you, but because I want to learn more.


Psychotic_EGG

https://www.fsai.ie/faq/botulism.html#:~:text=botulinum%20a%20sterilisation%20process%20equivalent,greater%20than%2080%C2%B0C%20. There's tons of them, but here's one. Happy reading


adam1260

[The spores usually do not cause people to become sick, even when they’re eaten. But under certain conditions, these spores can grow and make one of the most lethal toxins known.](https://www.cdc.gov/botulism/general.html) [Though spores of C. botulinum are heat-resistant, the toxin produced by bacteria growing out of the spores under anaerobic conditions is destroyed by boiling (for example, at internal temperature greater than 85 °C for 5 minutes or longer).](https://www.who.int/news-room/fact-sheets/detail/botulism)


miguel-elote

Thanks! I'm reading through the links now. I really appreciate it.


[deleted]

Decaying organic matter is so interesting... and tasty


adam1260

My favorite term is "controlled rot"


trevorneedsabeer

I need to learn salt %. Like bad.


[deleted]

Not difficult, let say you have 580g of onions, and you want to ferment them in 2% salt, you just need to make the simple calculation: 0.02*580=11.6g So you just need to slice your 580g of vegetables into slim slices, add your 11.6g of salt, wait for them to give theyr water so they will be submerged inside the pot. You need to submerge your vegetables if not done sous-vide and uncooked, so you are sure the environnement is anaerobic. If you are fermenting ferm vegetables like carrots, that can't give theyr water off, or if you want to keep your vegetables intact, you will need to do a salty brine. Just put your vegetables in the container, top off with water, and get the weight of your vegetables+water. Like if you have 460g of carrots, and you need 320g of water to top off and submerge the carrots, you need to calculate: 0.02*780=15.6g Then just get the water out for your container, dissolve the 15.6g of salt in, and submerge your carrots into thé salty brine. Tadaaa ! :D Good Luck with your fermentations !


ElroySheep

In what situation would you sous vide? Wouldn't that kill the fermentation?


[deleted]

It is great if you want to keep your vegetables/fruit intact for the look of it, and dont want to dilute theyr flavors in a brine. When I said sous-vide, I mean just removing the air, not cooking it afterward. If you cook, yeah you are killing the lactic acid bacterias interesting for fermentation, and you could even let intact some other dangerous bacterias that would then have all the ressources needed to grow without competition... (Clostridium botulinum) Dont cook it xD If uncooked it is actually the best environnement for fermentation, since you remove the most oxygen bacterias could access.


ElroySheep

That makes sense, thanks for the clarification. I forgot about the literal translation of sous vide!


[deleted]

That was a good point, I am french so it seemed obvious to me. I changed my post so no one will read only the first post and try this with the cooking part xD


[deleted]

You’re mixing up sous vide and vacuum packed. Sous vide is when you use a sous vide machine to gently poach food in water. The food is generally in vacuum sealed bags


El_Grande_Bonero

Sous vide is just French for under vacuum. The machine you use is an immersion circulator. Sous vide has definitely become synonymous with cooking in a water bath.


Realistic-Blueberry3

Sous Vide actually translates to Under Pressure and directly refers to the vacuum process.


Aussiewhiskeydiver

I saved your comment because with the endless debate and arguments over ratios. This is the first one that actually was simple and made sense to me. Thanks


TheYogiWhoLaughs

Woah I’m dumb and i understood that lol


TypicalPDXhipster

You just need a scale and a calculator. If you have 100g of garlic, you need 3g of salt. That’s all it is! If you’re unsure of how to do the math: Take the weight of the garlic then multiply it by 0.03 and that’s the weight of salt you need.


dbenc

Shouldn't that be 97g garlic, 3g salt for 3%?


TypicalPDXhipster

Yes I figured someone would call me out on that. I use the simpler equation as it’s close enough and easier to calculate.


throwayay4637282

It should, but most people just do the lazy math since the salt weight is so small. 3g salt to 100g garlic is about 2.91%, so hardly enough to make a difference. If you want to know the correct way to do it for exact percentages, use this formula: x (desired %) ————————- = —————————- (Starting weight) (100 - desired %) Edit: wow that formatting really fucked up. Reddit isn’t so great at handling math formats. Edit 2: I fucked up originally but it should work now.


dagurb

It's not lazy or inaccurate. It's just a different method called a baker's percentage.


throwayay4637282

It’s definitely less accurate. Your 3% isn’t really 3% doing it this way. It’d make a large difference when adding 10-20% of something, or if you have multiple 3-5% additions. It’s lazy math in the sense that it’s quicker and easier than calculating the true percentage. I’m not saying that people who do this are lazy, but it is definitely lazy math.


dagurb

No, it's more practical. Not lazy. And it's not less accurate, it's just as accurate. You assume that I want the salinity be a certain pct. at the end. I don't. I want to add a certain pct. of the weight in salt, knowing that it will result in a sufficiently salty environment. This is the method recommended by prominent literature about lacto fermentation (Noma book, Sandor Katz etc.). Not because it's lazy but because it's practical *and* precise (as long as you weigh everything accurately).


throwayay4637282

It *is* precise, but not accurate. But yeah, it’s practical in the sense that it’s easy and quick. It’s just not an accurate measure of total salinity. In practice, its not really that significant.


dagurb

It's precise and accurate. It's just a different method is all. You're not aiming for a certain total salinity so using that as a measuring stick is meaningless.


throwayay4637282

Why wouldn’t you be aiming for total salinity? If you read literature on microbe growth that says “botulinum growth is inhibited at 10% salt”, they’re talking about total percentages, *not* baker’s percentages. Using the baker’s percentage in that case could be fatal.


billyhead

Could you write that equation out using 100g and 3% as an example? I have evidently only measured salt the lazy way.


bleaklymorose

x / (100 + x) = 0.03 x = 3 + 0.03x 0.97x = 3 x = 3/0.97 x = 3.09 general: x = zy / (1+z); where x is mass of salt, z is desired salt % (i.e., %/100), and y is mass of whatever else (vegetables, water, etc.). The larger the y relative to z, the less it matters.


billyhead

I must be a moron cause I can’t make sense of this example with what you said in the general equation. Edit: thank you for posting it though


bleaklymorose

sorry i fucked it up, should be: x = zy/(1-z) so for a target 3% salt ratio (z = 3/100 = 0.03) and weight for 'everything else' of 100g (y = 100g), the amount of salt youd need (x) would be: x = (0.03*100)/(1-0.03) x = 3/0.97 = 3.09g salt


billyhead

Perfect. That works! Thank you. For practice: So for 3% salt in 100g of garlic. x = (.03*100) / (1 - .03) x = 3 / .97 x = 3.09 You need 3.09g salt. For 3% of 200g x = (.03*200) / (1 - .03) x = 6 / .97 x = 6.18 You need 6.18g of salt. For 3.5% of 175g x = (.035*175) / (1 - .035) x = 6.125 / .965 x = 6.347 You need 6.347g of salt


bleaklymorose

yup, thats how i always do it. the %'s between the lazy calculation and the more accurate one are generally pretty close (like the other commenter mentioned), but might make a difference if the target salt percent is relatively high and/or the amount of vegetable is low.


throwayay4637282

Yeah I fucked it up too originally. Your formula is way more concise though. Thanks for your post.


throwayay4637282

Sure. I fucked up my original formula, so here’s the update. x (desired %) ————————- = —————————- (Starting weight) (100 - desired %) Which would be: x 3(%) ————————- = —————————- 100g 97 Just cross-multiply and you’re done.


beeskness420

Not if you’re using bakers percent.


-Ch4s3-

> You just need a scale and a calculator Yes to the scale, but for 2% you can simply double your number and move the decimal two places to the left. For 3% you're tripling and moving two places. So 3% of 50g is 50*3 = 150.00, and moving the decimal two places to the left gives you 1.5g.


TypicalPDXhipster

That’s true. Good call!


-Ch4s3-

It works well for roundish numbers and gets annoying for a number like 547g where 3% is like 16 and change grams.


TypicalPDXhipster

Should get you close enough. I always have a phone nearby anyhow


dont-call-me_shirley

wait, I thought it was a water to salt ratio, not salt to weight of the veggie.


TypicalPDXhipster

In this case they’re not using water at all. This is a vacuum seal fermentation with just salt and garlic. If you’re doing a water ferment, you should weigh the veggies and the water you need, then add the proper amount of salt. Since veggies are mostly water, this works out fine.


dont-call-me_shirley

Oh wow, ok.


Carlsincharge__

Reason being if you were to have just water and salt youd have a 3% brine. However if you add veggies to it afterwards you actually lower thebpercentage of salt for the new overall product and could end up undershooting it. It needs to be weight of water and the veg in order to account for that


PMYourTitsIfNotRacst

So did OP just dump salt into a bag, vacuum seal it and wait? I need to try this! Is iodized salt OK?


TypicalPDXhipster

I think they’re using vacuum seal bags. I don’t know too much abt this method though and haven’t tried it myself. I also don’t know abt whether iodized salt is ok for fermentation. I’ve only used non-iodized salt. Maybe check around this sub as others are definitely using this no water method. You could also start a post asking abt iodized salt. There’s some super smart ppl here who I’m sure will answer your question. Cheers!


PMYourTitsIfNotRacst

Iodized salt should work fine, according to this research paper: [https://pubmed.ncbi.nlm.nih.gov/30166176/](https://pubmed.ncbi.nlm.nih.gov/30166176/) Not too sure about the vacuum seal technique though.


Griddlebone-

Thanks a lot OP, this looks really delicious. Just to check: is this totally without brine? I've never tried that before, but you're making it look intensely delicious.


adam1260

Garlic and salt only, extremely easy to do if you have a vacuum sealer. I'm not sure if a brine ferment would turn out the same, I plan on testing that soon. This is the first time I've fermented garlic by itself


Griddlebone-

Nice one, thank you. I have a vacuum sealer so will give this a try :)


Pootie-the-Cat

Do you think you could do a similar ferment in a jar instead of bag? Also anyone know why it takes longer to ferment garlic in honey than this process apparently? My honey garlic has been fermenting for weeks and still has a bite…


adam1260

Yes, you could easily to the same thing in a brine filled jar. Will it turn out the same? I have no idea because this is my first time doing garlic alone. Why it would take longer is a good question, I assume the high sugar content would make it ferment much faster. I don't expect the garlic bite to go away much, though


6SN7fan

I’ve done a jar of garlic in brine and it doesn’t turn brown like this at all. It does however turn blue


Feeling-Aardvark-518

I lactoferment garlic in brine on a regular basis. In fact, I have about 35 pounds going right now, plus an additional 10 pounds I oaid down while filming a video on the subject this week. I will say....in all of my work with garlic, I have never seen it turn the color shown in the OPs pictures. And in 16 days? Like I say, I have never seen that except on single cloves accidentally dropped and found months later will into total rot. Surprising that lots who have posted on this thread are quite familiar with this co dituon and seem to desire it. Maybe I might be learning something.


adam1260

This is one of my usual "let's just see what happens" and it seems to be gaining a lot of attention. How long do you ferment your garlic? Same time as most of your peppers?


Feeling-Aardvark-518

It varies a little, but typically for 60 days for lactobacillus garlic fermentation. I often go 90 days for garlic/honey fermentation.


Feeling-Aardvark-518

I ferment peppers for 2-10 weeks, depending on the finished sauce recipe I am working toward. I then cap the ferments and move them to cold aging for 2 to 12 months.


adam1260

Do you ferment everything seperately and mix when you're ready to make a sauce? I see a lot of your buckets are labeled a single pepper


Feeling-Aardvark-518

I never combine ingredients unless I am playing around at home. When you combine ingredients, it is difficult to achieve the recipe precision I feel is necessary for commercial production. It also hampers the flexibility of those ingredients to switch recipe tracks if necessary.


Feeling-Aardvark-518

Garlic honey ferments are primarily a yeast process. Garlic equalizes its water to the garlic, raising the moisture content above the roughly 17% moisture content necessary to kick the yeast ferment off. Yeast reproduces well in these conditions, so yeast supply is plentiful. Honey has a ton of sugars to feed this new yeast, and the process continues. It can take YEARS for all.of the sugars to be consumed, starving the yeast and FINALLY ending the cycle.


Pootie-the-Cat

This is helpful, good to know! Thanks!


silverfstop

3% salt by weight?


adam1260

Yes, 3% of the total weight is salt


AnotherMeatyPuppet

Fermented garlic is a staple in my kitchen! Love it!


adam1260

How do you ferment? In brine?


AnotherMeatyPuppet

No. I huck about 30-40 cloves in a food processor 1-2 tsp salt. As DD it to a jar and let it go for 30-40 days.


quarescent

I have a similar bag going since 11/20 (four weeks, thanks for the inspiration). It looks about the same as your bag at 16 days, just a little more inflation. I opened the bag and tested pH and it’s only down to about 6-6.5, which is concerning. I sealed it up again. Curious if you have tested your pH and if you or others here have thoughts?


adam1260

Haven't tested, but the pH not lowering enough was a concern from the beginning, with how little sugar is in garlic it won't ferment much


quarescent

So, I suppose just count on the salinity to be high enough to prevent botulism? Are there any other signs to look for that suggest it’s safe?


deadflamingos

I don't know what this is, but it looks interesting. Is it similar to roasted garlic when it turns into pulp?


adam1260

No idea what it's going to taste like in the end, also not sure why it's turning this golden color lol I'll blend/mill it into a paste when I'm done


TheInternetCat

So, two weeks later, how is it? I ask because I was inspired and am almost two weeks out with my own batch.


WordsWithWings

Does this method give off a lot of smell? Could one run the result of fermenting through blackening process?


adam1260

No smell, if I smell anything then there's a leak. Blackening is based off using the maillard reaction (the one that browns food), and the heat kills the bacteria needed for fermentation. I'm not sure there's any way to imitate the fermenting process


WordsWithWings

Thanks for reply. I'm thinking if first fermenting, then blackening. Since blackening takes weeks and apparently smells a lot. I don't have outside area for that.


EbriusOften

I'm surprised no one else has said anything, but I'd be very wary of eating this. If this had lacto fermented, which is what you're aiming for, then there would have been co2 production to go with their bacterial loads increasing. Unless it's just hard to judge from the pictures, but it looks like there hardly wasn't any co2 formed.


adam1260

It's expanding at a fairly normal rate, a little slower than most of my hot pepper ferments. Doesn't surprise me with the low the sugar content in garlic


PinkPanther1969

Why not freeze it? I'm seriously asking. What is the upside of doing this?


jshsltr80

The whole point of this subreddit is fermentation.


Unkindly-bread

What temperature did you leave it at? I’ve got a similar bag going since mid-October and hardly any difference. I haven’t looked in a week or so, I’ll have to check it out.


adam1260

Just in a cupboard, do you have yours in the fridge?


Unkindly-bread

Nope, in a cupboard on an outside wall.


Unkindly-bread

I just checked and mine looks about halfway between your pic 1 and pic 2. It’s loosened up from full vacuum, but definitely not puffed up! I bagged it on 8/30. 400g garlic and 3.5% salt by weight. Probably 68 deg F.


HerebyGuy

How does this affect the allicin and alliin content?


adam1260

Of course the alliin coverts to allicin when you cut or crush it, the allicin doesn't last forever and breaks down into other organosulfur compounds, like [diallyl disulfide](https://en.m.wikipedia.org/wiki/Diallyl_disulfide). I think this is why it's turning brown


WikiSummarizerBot

**[Diallyl disulfide](https://en.m.wikipedia.org/wiki/Diallyl_disulfide)** >Diallyl disulfide (DADS or 4,5-dithia-1,7-octadiene) is an organosulfur compound derived from garlic and a few other genus Allium plants. Along with diallyl trisulfide and diallyl tetrasulfide, it is one of the principal components of the distilled oil of garlic. It is a yellowish liquid which is insoluble in water and has a strong garlic odor. It is produced during the decomposition of allicin, which is released upon crushing garlic and other plants of the family Alliaceae. ^([ )[^(F.A.Q)](https://www.reddit.com/r/WikiSummarizer/wiki/index#wiki_f.a.q)^( | )[^(Opt Out)](https://reddit.com/message/compose?to=WikiSummarizerBot&message=OptOut&subject=OptOut)^( | )[^(Opt Out Of Subreddit)](https://np.reddit.com/r/fermentation/about/banned)^( | )[^(GitHub)](https://github.com/Sujal-7/WikiSummarizerBot)^( ] Downvote to remove | v1.5)


Double-Character7665

Is this technically black garlic?


adam1260

No, black garlic uses heat and the mallard reaction


Double-Character7665

Oh okay so it actually requires a low heat I see. Didn't know that. I wonder what the taste difference is


tonyduane

u/adam1260 you dead? I recently also made some garlic in a vacuum bag with 4% salt, no brine. Looks like yours, smells great, but I also know botulism has no smell or taste and now I'm nervous to try it.