This year when I harvested the garlic, the papery coverings were not very good. There had been such a lot of rain... Lately I've been worried that the garlic won't "keep" as well as it has in the past, so a set aside a few bulbs to plant in October, and I've preserved the rest in two ways. You can see the problem here. The papery wrapper is all but gone.
The first ferment is a remedy for colds and influenza. I took my small Fido jar and filled it about 2/3 full with the peeled cloves. Next, I poured in enough raw honey to cover them, and sealed the jar. What I read is that you should "burp" the jar every day until it doesn't burp anymore. I think I will just let it go for a few weeks, as the extra pressure will slowly leak out of a Fido jar. Then, I'll keep it in the cupboard. If a cold or influenza is coming on, we'll eat 4 or more fermented cloves right away, and then as needed.
The second ferment is just to preserve the garlic for cooking. I filled a quart canning jar about 2/3 full with the rinsed cloves. I added 2 Tablespoons of live whey that I got from making kefir cheese. (You can also use the whey from plain yogurt.) and then poured in about 1/2 quart of simple brine, which is a mixture of 2 cups of water and 2 Tablespoons of plain sea salt. This will set on the counter for several days and then I will store it in the refrigerator and just take out what I need for cooking. This garlic keeps indefinitely and it is very convenient to have on hand, all ready to go!
I think my kitchen might have the aroma of an Italian restaurant today. It's very garlicky in here. Fortunately, I love garlic!
Here are the two jars. I'm certain you can tell them apart.