Fermented Garlic

 
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Yield: 2 Quarts

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Work: 15 Minutes

 
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Total: 15 Minutes + 7 Days

 

How to

  • Gather Ingredients and Tools and prep Garlic.

  • Put all peeled Garlic in non-reactive Bowls and weigh the Garlic in grams.

  • Multiply total weight by .02, add that amount of Salt, and mix.

  • Let Garlic sit out for a week. Each day toss Garlic as liquid is being leached out.

  • Place Garlic in Mason Jar in the Fridge.

Bonus!

  • Use in place of Raw Garlic for any recipe.



INGREDIENTS

  • 20 Heads Garlic, Peeled

  • 2% Salt (2% of peeled Garlic weight)

TOOLS

  • Cutting Board

  • Knife

  • Scale

  • Non-reactive Bowl

  • Mason Jar

Storage

  • Airtight container for up to 6 Months.


Use Your fermented Garlic in the following Recipes