Fermented garlic
Description
A preservation recipe without unnecessary fuss. Fermented garlic is best made from young, firm heads that already have plump, large cloves, but whose skins have not yet toughened. What I like most is that you can ferment it either as whole heads or separated into cloves—either way turns out wonderfully! Fragrant, crunchy fermented garlic stays on our table all winter long—give it a try yourself. Serve at the table or store in the pantry.
Instructions
- 1
Step 1
Put a pot of water on the heat. As soon as it boils, add salt and stir until fully dissolved. Let cool.
- 2
Step 2
Remove the papery outer skin from the garlic heads (or peel it off completely if it has become too tough) and pack them into jars. In addition to the garlic, add to each jar a piece of hot pepper, a few horseradish leaves, allspice berries, and so on.
- 3
Step 3
Pour the garlic with chilled brine and store in a cool, dark place for 3 weeks.
- 4
Step 4
Keep an eye on the brine level — top up the jars with boiled water if needed.
- 5
Step 5
After the specified time, the fermented garlic is ready!
- 6
Step 6
You can preserve it in jars if you like. To do this, drain off the brine and make a fresh batch, then pour it over the garlic. After that, preserve it the same way you would sour pickles. But actually, garlic prepared like this will keep for several months even without canning! ;)