ALHO FERMENTADO E PROBIÓTICO, COMO FAZER - ALIMENTO FERMENTADO E PROBIÓTICO

Hi, how are you! Today we are going to make the recording of the Fermented Garlic video. I already have a video, but left some doubts, so now I want to do solving all these doubts.

We only have salt here and garlic I will use mainly as a technique for preserving garlic. Because there is a time when garlic is ugly and there is a season that is a very fresh garlic it's time for us to conserve to have more time. I will use it in two ways: what are we going to make whole garlic or cut a little smaller as you wish and also another crushed one.

Here I have 200g. I'll crush that part here. I'll put here on multiprocessor here going save time.

I'll put the salt the 5% concentration so I have 200g, so it's 10g of salt and I will add here three tablespoons of water, 3 tablespoons, if you need it we can put a little more. I'm going to put this plastic film to remove all this contact with the ambient air. Leave well sticky.

Let's put this paper and the elastic. Do you notice the color difference in this one I just did and the one that has already been done some time and it fermented, 5-7 days out of the refrigerator, at room temperature and until it reached that brownish coloring it’s enough, it’s gone to the fridge. I'll open here here they are plastic film and look there’s nothing, no oxidation, no mold, nothing settled there, it’s great.

That other part that is the whole garlic I will use it anyway I will put the salt first. I'm going to use the iodine-free salt here, 12 and a half grams, is almost covering, covered. Garlic will dehydrate because of the salt and then the liquid level will go up, so quiet you can leave it like this.

We'll cover the mouth with the paper or fabric napkin as long as breathing allows the release of gases fermentation, which is carbon dioxide it has to leave. And let's put on an elastic. I want to show the color here.

So let's take it out to show it. Here's the fresco, and here's the fermented one. It was fermenting for about 5 to 7 days and it took that brownish color and that's enough so we can take it to the fridge and so it has a validity of 6 months quietly.

So it's a very good conservation technique and garlic can be served like this it gets flavor a little caramel like this is like a roasted garlic. OK? So this is our garlic fermentation is a very good technique for conservation there is no need to put too much salt, too much salt, huh?

here is very little is 5% is the maximum there's no need to put More than that, here also the salt concentration is 5%, It's ok. So that was today's video. If you liked it share, subscribe, and activate the bell to receive notification of new videos.

I"ll see you in the next time.