Little(s) & Large(s)

A touch earlier than I expected the Garlic crop looked ready for "upping" so, some were upped.  The bog-standard ones left a great deal to be desired this year, but the Elephants handsomely compensated. I think.

Most are now lurking in a Jar, with a few additives undergoing Lacto-fermentation.  At this point it's worth a mensh that it has dammall to do with Milk, it refers to the "working organism" - Lactobacillus species.

A spot of searching informed me that the Brine solution retarded the "baddies" whilst Lactobacillus is more salt-tolerant.  A further search, just now revealed that:-
"Lactobacillus species produce lactic acid, which keeps the environment acidic and inhibits the growth of harmful bacteria."
A sort of win-win situation?

Just added for ref:-
"Traditional fermentation methods use grain and legume substrates and are characterised by aerobic conditions.  In the present study, lactic acid bacteria are used in fermented foods to prevent food spoilage, add flavour, and increase shelf-life. Fermented foods may also reduce the risk of type 2 diabetes. In addition to providing benefits to consumers, Lactobacillus ferments also have physiological functions in the diet."


5110