Lacto-Fermented Garlic
Lacto-fermented garlic is a simple and safe way to preserve garlic. It will keep for up to a year or even longer. It is also convenient, as the garlic is ready
Lacto-fermented garlic is a simple and safe way to preserve garlic. It will keep for up to a year or even longer. It is also convenient, as the garlic is ready to use. Lacto-fermentation softens the spiciness of garlic, but does not affect its flavor.
Time
1 d. 30 min. =
30 min. +
1 d.
Utensils
1 jar 1L
Ingredients for 50 parts
Steps
- Peel the garlic cloves.
- Stack the garlic cloves in the jar up to about 5 cm from the rim.
- Dissolve the salt in the water.
- Pour the brine over the garlic cloves.
- Place a weight to keep the garlic cloves submerged in the brine.
- Close the jar tightly.
- Let ferment at room temperature for at least 4 weeks.
- Once the jar is opened, store in the refrigerator.