FERMENTED GARLIC - Ordinary Garlic Becomes Extraordinary! Easy Recipe

salt

🥗Healthier: sea salt

💰Cheaper: table salt

Sea salt is less processed and contains trace minerals.

Start by preparing to make fermented garlic, which is a simple recipe.

Decide if you want to add fresh herbs or an onion to the fermentation process.

For a 1 pint (500ml) jar, add 3/4 tablespoon of fine salt or 15g of any grain size salt to 1 cup (250ml) of water to make the brine.

Stir the salt into the water until thoroughly mixed and set aside for later use.

Wash the jar and fermenting weight in hot soapy water; sterilization is not required, just hot soapy water is sufficient.

Peel the garlic cloves and set aside any imperfect cloves, cutting off any blemishes, but discard any with mold.

If using, take a medium to thick slice of onion and cut it up; wash the scissors beforehand if cutting fresh herbs.

Add a heaping cup of peeled garlic to the jar, packing it tightly, and layer in the onions and herbs as desired.

Pour the brine over the garlic and herbs until it reaches the jar threads, then add the glass fermenting weight and press down firmly to ensure everything is submerged.

Use a clean utensil to remove any floaters that may rise to the top, then place a loose lid on the jar to allow gases to escape during fermentation.

If using a specialty fermenting lid, press it into the jar, ensuring it has a valve to release gases while keeping oxygen out.

For dried spices, layer them with the garlic and onion in the jar, then add the weight and pour in the brine, ensuring everything is submerged.

Place a kitchen towel under the jars to catch any possible brine overflow during the first week of fermentation.

Leave the jars on the counter for 2 to 3 weeks, tasting around the 2-week mark and ending fermentation when it tastes good to you.

During the first couple of days, bubbles will form, which are carbon dioxide produced by the fermentation process; these will last around 7 to 10 days.

Keep an eye on the fermentation, removing any floaters that may have risen due to the bubbles, as they can invite mold.

The color of the brine will become cloudy, and garlic and onion pieces may turn translucent, which is normal.

If garlic turns bluish-green, it is harmless and safe to eat; it is a reaction to acids in the brine.

On day 16, visually inspect for mold and other issues before removing the fermenting weight and taking a pH reading, which should be below 4.5 for safety.

Taste the fermented garlic to check for flavor; it should mellow with age and be delicious, especially with added herbs.

For long-term storage, remove the fermenting weight and place a tight lid on the jar, storing it in the refrigerator for many months.

Use the fermented garlic in unheated marinades, sauces, dressings, or hummus to preserve probiotics.

Cooking Techniques

Equipment Needed

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