Alex, I have 2 jars of garlic in the fridge. Just peeled it, added a tiny bit of salt, filled with water to cover and added 2 Tablespoons of fresh whey. Left it on the counter for a couple of days till it was bubbling nicely then into the fridge. Apparently this is good to store for 9 to 12 months. That was done because I also end up with a lot of sprouting garlic. Makes a change from dehydrating and grinding.
For what it's worth, have used the very same method to ferment peppers, strips of carrots and daikon, beets etc. So far, so good. Can hardly wait till asparagus season - that has to be a better way than freezing to keep them from a mushy end.
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