“No cook who has attained mastery over her craft ever apologizes for the presence of garlic in her productions.” – Ruth Gottfried, ‘The Questing Cook’ (1927)
Garlic deserves a place at the breakfast, lunch and dinnertable which is why we keep so much of it on-hand. Whether clove, scape or whole-head, garlic offers a powerful package of complex chemicals that can be manipulated through crushing, cutting, steaming, heating and our favorite – naturally-pickled in our Pickl-It!
Helpful for preventing and reducing the life of the common cold1, as well as offering antibacterial2, antiviral, and antifungal, immune-strengthening, as well as possible anti-cancer properties3, garlic’s time-honored benefits are as important today, as they were centuries ago.
Keep a variety of garlic on-hand, ready-for-use
- Raw, whole-heads, may be eaten plain (although they may cause stomach-upset in some, especially children) or for cooking, or baking whole, then squeezing their individual butter-like cloves onto sourdough bread; shelf-life: 6-months
- Sliced and dehydrated, its water removed which places the garlic in a suspended state of animation, dehydrated garlic is still considered to be a “living” food, rich in enzymes, minerals and nutrients; handy for adding to soups, stews or sauces, or grinding, as needed, into garlic powder; shelf-life: 5-years
- Lacto-fermented (cold-aging) garlic cloves in combination with their brine4, are a complex, ever-changing array of nutrients including riboflavin, tocopherol and most amino acids – although they lack Vitamin C – as well as providing natural probiotic benefits; while fermented cloves are considered to still be “raw”, they lack the odor, harsh flavor, and stomach-setting qualities of fresh garlic; shelf-life: 2 years or longer, depending on fermentation quality and storage conditions
Bottom line – if you’re looking for a good way to preserve garlic’s B and C-vitamins, lacto-fermented is not the best way to go. But if you’re like us, and get plenty of B1 and C-vitamins in other fermented foods (sauerkraut! kimchi! kefir!) try creating your own Pickl-It pickled garlic, as easy as combining peeled garlic cloves, salt, water and a Pickl-It container!
Garlic Health Benefits – health benefits as well as interesting information on topic use of garlic as a way to get it into the system faster as well as infusing wine, as another means of speeding it up into the system (since allicin, the key component is usually neutralized or greatly reduced by saliva and the stomach’s digestive enzymes, not necessarily making it into the digestive tract, etc.)
What Happens with Allicin Breaks Down – more in-depth on what happens with allicin breaks down in the system, and what other components are delivered due to that breakdown.
1 Toxicology and Clinical Pharmacology of Herbal Products By Melanie Johns Cupp, p. 108
2 Josling P. Preventing the common cold with a garlic supplement: a double blind, placebo-controlled survey. Adv Ther. 2001;18(4):189-193.
3 Iowa Women’s Health Study, looked at the garlic, fruit, and vegetable consumption in 41,000 middle-aged women. Results showed that women who regularly consumed garlic, fruits, and vegetables had a 35% lower risk of developing colon cancer; Dorant E, van den Brandt PA, Goldbohm RA. A prospective cohort study on the relationship between onion and leek consumption, garlic supplement use and the risk of colorectal carcinoma in The Netherlands. Carcinogenesis. 1996;17(3):477-484.
4 Montano A, Casado FJ, de Castro A, et al. Vitamin content and amino acid composition of pickled garlic processed with and without fermentation. J Agric Food Chem 2004; 52:7324-7330. Pub Med
|by Kathleen in Tips | Permalink|
Did you know...
Gundruk is an important source of minerals during the off-season (Karki, 1986). Mustard, radish and cauliflower leaves, wilt for one or two days, and then shredded with a knife or sickle, tightly packed in an earthenware pot and warm water, and the pot kept in a warm place. Unlike sauerkraut, no salt is added to the water. After five to seven days, a mild acidic taste (lactic-acid from the lactic-acid bacteria) indicates the end of fermentation. The gundruk is removed and sun-dried. It is served as a side dish with the main meal and is also used as an appetiser.
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