I really like the taste of lactic pickles, but since there's only me in the house, their 'aliveness' can be a challenge: I have to eat a vast amount of 'X', even when I'm totally sick of it... I pickled quite a bit of garlic in Febuary and it's still crisp, not whiffy and improving all the time. I peeled the cloves, put in little sterile jars with various flavourings (star anise and chllli garlic rocks on rice), a bit of rock salt and covered with whey. I did some with 'live' cider vinegar too. I assume the garlic killed it off immediately, but it's yummy as well. All the garlicky goodness without the burn and with added crunch!
I love my pickled garlic too pippimac - still got some left and plan to do it every year to get us through the garlic gap.
Found this video on another thread for pickling "Living food: cultured pickles, fermented soda and vegetables that breathe" https://www.youtube.com/watch?v=LFHC9ZIQ8dk I'd really like to know what type of containers are used by them. I got a pickle of Cabbage, Burdock, Carrot, Onion, Ginger and Garlic sitting on my table right now.
Mum used to stuff banana chillies with garlic cabbage and carrot,they where excellent. She used to use an old wine barrel that started to leak from one end,she took that end out and had a big river rock to keep it all submerged and a table cloth over it to keep stuff out but let it breath
Shawburn, which containers? They looked to be quite an operation.... My general rule is to avoid plastic and metal when fermenting. Glass and ceramic are great; I find the ceramic 'pots' from old slowcookers really handy for brining/pickling/soaking etc.
