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I just had to share this video that was shared by one of my readers. Seems like garlic is the theme of the week. Not sure if this works or not, but I will be trying it next time I make lacto-fermented garlic! Have you done it this way? Does it work?
Update 8/25/13 – It was brought to my attention that I forgot to update this post after I tried this technique. I have used this method numerous times and it does work. It takes longer than 10 seconds if you’re doing more than one head at a time. When I make lactofermented garlic, I am typically making a 2-3 liter jar at once, so that is a TON of garlic. It does help to loosen the skins and I just sit down in front of a movie and process my garlic. If you were just doing one head of garlic, then it definitely goes fast!
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Oh, I gotta try that! I thought it was going to be the smash-it-with-the-side-of-a-chef’s-knife trick but this is so much better!
Yeah – if you make the LF garlic, peeling a hundred+ little cloves of garlic was not fun. This method is much better. I can’t wait to see if it works. At the rate we are eating up this garlic, it won’t be long before I need to make more! 🙂
OH!!!! I’ll be trying this one for sure! Last time I made LF garlic, it peeled until my hands screamed to get enough for a quart jar.
HAHA! I feel your pain. The whole time I was sitting there peeling, I kept thinking, “there must be a better way!” Can’t wait to try it!
What?! Awesome! Definitely going to try this.
I know! I’m going to try it too. I hope it works as easy as it looks. Peeling all those garlic cloves for the LF garlic took forever!! 🙂
No way!!! Unbelievable!! So trying this tomorrow…. Thanks for the share!
Isn’t it great? I’m going to pick up more garlic at the store tomorrow and try it as well! If it works as well as it looks like it does, then I’m going to be a happy camper. Peeling all of those garlic cloves one at a time was not fun! 🙂
It totally works! I didn’t have two bowls like he showed so I used a stock pot and lid. So stoked! It’s the little things in life 🙂
Wool Hoooo!!! genius!!
How cool is this! Got to share this with everyone I know!
It takes 10 seconds but you still haven’t tried it yet? You posted this in 2012.
Guess you don’t do much fermented garlic.
Hi Charles – I replied to this comment a long time ago, but for some reason, it didn’t post. I have updated the post — thanks for reminding me that I hadn’t. I have tried this technique many times and it does work, though it does take longer than 10 seconds. That may be because I am typically doing 4-5 pounds of garlic at once. If you were doing just one head of garlic, it would be quick. And, I do eat A LOT of LF garlic. Lactofermented garlic and the brine is my secret ingredient in many things I cook. On a side note, I go through at least 6 liters of LF garlic per year! We eat it daily in our house — very powerful stuff!
I’m surprised at all the comments: “Going to try.” Try it first, then report. It didn’t work so easily at all for me. Had to pound cloves with cleaver first, then shake and shake and shake. Still, most had skins on them.
The video is missing! 🙁
Hi Becky! Thanks for letting me know. It looks like the original video had been removed from YouTube for some reason. I replaced it with a newer version. 🙂