Fermented Garlic

Fermented Garlic.

Fermented Garlic
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Rating: 5
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Servings
1 Quart
Passive Time
2-3 weeks
Servings
1 Quart
Passive Time
2-3 weeks
Fermented Garlic
  • 1
  • 2
  • 3
  • 4
  • 5
Votes: 1
Rating: 5
You:
Rate this recipe!
Servings
1 Quart
Passive Time
2-3 weeks
Servings
1 Quart
Passive Time
2-3 weeks
Ingredients
Servings: Quart
Units:
Instructions
  1. Separate the heads of garlic and peel. This is the most time consuming part of the process. Check out this video for how to peel garlic quickly. Fill your jar about ¾ of the way, add the salt, any herbs you’d like, if using, and fill leaving about 2” head space with clean, filtered water.
  2. Screw the lid on and place your jar(s) out of direct sunlight for approx. 2-3 weeks. When done fermenting (usually the bubbling stops), place in a cool storage area or the refrigerator. I find the flavor continues to develop, so if you can wait a couple months, you’ll love it even more. Then use whenever you want good fresh, fermented garlic. Yum!!!!
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