Finally garlic is ready to be pulled up, 2 weeks later than previous years, even though I planted them in mid October, 2 weeks earlier than usual, can only blame the cool weather. However because of continuous wet weather, I don’t need to water at all, so this is very easy veg growing.
I sorted them out into orderly big bulbs for planting on end of this year, good size bulbs for turning into black garlic, already opened up/irregular looking bulb for immediate use, the rest left to dry in a shady place.
I prefer to transform them as I am very reactive to fructan in garlic, big gas problem. So the rest of the garlic will probably turn into confit garlic to keep in freezer and honey fermented garlic, which can be kept in the honey for a long time.
I made a batch of low temperature fried dried garlic. Just
roughly minced in machine, mix with some olive oil and bake at 120%
until crispy, then sprinkle sesame and bake for another 10 minutes. Very
tasty and crispy result, to be sprinkled on top of dishes or soup for
the crunch…. enjoy if you don’t have garlic gas problem.
A second batch is lactic ferment garlic, cover garlic with water, add 2% salt of the weight of garlic and water used, add black peppercorns and bay leaves to season. Leave at room temperature to bubble away for a month.
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