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Jackie Bourg
I was just wondering.
I ferment alot of my garden and use herbs in them. Do the herbs retain there medical quality?
I ferment garlic alot to use in Salads some time I just pop a fuw as a snack do I get the benefits of the garlic?
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Shirley Burns
Hi Jackie,
Yes! I do a lot of garden fermenting as well but have never added herbs to them (except for garlic and dill because I love those!!). I make a large batch of honey fermented garlic every fall to divide among my children and grandchildren. This is how I preserve the majority of my garlic. I did make a batch of lacto-fermented garlic as well the honey fermented garlic a few years ago since I had a bumper crop. It is my understanding that fermentation adds good gut bacteria but does not reduce the medicinal benefits as long as you do not cook it before use.
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Thank you Shirley🙂
I use pickling herbs when doing, cabbage, cucumbers, Carly flower, tomatos onions, garlic and peppers. Use a combination of vegetables the herbs depend on the flavor I am looking for. I may try some more herbs this year I think some mite be good. I don’t cook my Sauerkraut I bring it to room temperature then add a meat on the top and serve.
I make Kumbucha I add ginger and fruit may start adding lemon balm or mint befor I bottle it. Can’t wait!
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