Fermented Garlic
About
I abhor garlic powder and dislike my fingers smelling like garlic after mincing. I also frankly get bored of continually washing up the garlic press because one thing I do absolutely love is a lot of garlic.
This recipe perfectly marries two loves - garlic and fermented veg. It’s gut healthy, makes cooking so much easier, keeps for a year and creates a sweet, sticky, almost caramelised garlic that you almost want to eat with a spoon.
You’ll need a fermenting jar or just a jar with a spring form lid (see pictures) and a weighing scale.
Method
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Peel and mince all of your garlic first.
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Place your jar on the scale and zero out. Add the garlic to the jar and cover fully with filtered water.
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Note the weight and multiply it by .03. This gives you the number of grams of salt you will need to complete the fermentation process.
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Remove and add your mortar and pestle to the scale, zeroing out. Add the correct number of grams of salt, remove and grind fine.
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Add your salt to a measuring jug or bowl and pour the water from your jar into it, making sure to leave the garlic in the jar. Mix well until the salt dissolves.
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Add the salt water back into the jar. Press a piece of cling film gently down so that it seals against the water and sides of the jar. You don’t want your garlic to touch the air or it will mould and ruin the batch.
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Leave to sit for around two weeks. It will go green, then blue and then a lovely golden colour. That’s when you know it’s done.
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Keep in the fridge up to a year.