[00:02] the garlic from my garden that I planted this year, which means preservation time. Level one, I let the garlic cure for a week until the inner stem is the stem get clipped, and the garlic can now be stored and used for the entire
[00:16] garlic, toss it into a food processor, and grind it up to get this texture. And flatten it out into one even layer, indent a grid like this with a overnight so I can break it up into pieces the next day. And I'll place them
[00:30] whenever I need some fresh garlic a bunch of peeled garlic cloves on a wire rack and dehydrate them for a few I grind them up to make a homemade garlic powder that crushes the
[00:44] store-bought stuff. Level four, I dump a bunch of clean garlic into a clean jar jar for the first few days, and lactic acid bacteria will consume the sugars in garlic, which can be used in your cooking or just consumed raw as a
[00:58] healthy gut booster. And finally, level five, I'll throw a few heads of garlic And I'll toss the bag in the dehydrator for a few weeks, which activates that the garlic. This is brown garlic at about 2 weeks old, and 2 weeks after
[01:12] that, I have fully black garlic, which can be used in a sauce or made into a can be used in a sauce or made into a nice compound butter.