By Lynnie Stein / October 12, 2018

Fermented Garlic

King of the kitchen + medicine kit.

Let’s begin…

1. Peel organic garlic.

2. Cover with brine.

Huge garlic will require more salt .. 1 tablespoon salt to 1 cup of clean water.

Small – medium variety … 1 tablespoon salt to 4 cups of clean water.

3. Submerge … Glass jars (Fido) place a small glass bottle on top (filled with brine) to avoid any floaters. or use a glass dunker or clean food grade weight.

Seal tightly and do not disturb.

Place bottle / crock out of direct UV / sunlight. Loosely cover glass bottle with a dark tea towel or cotton tea cosy.

Small size garlic will be ready for taste testing in 4 weeks.

4 months for the giant cloves to fully ferment but it will be soooo worth the wait.

The taste will be mellow.

Perfect partner smashed into fermented nut or dairy cheese.

Experiment with other alliaceous bulbs … onions, shallots, leek rings.

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