I’m revisiting one of my first posts, fermented garlic. Fermented garlic can be used in cooking and salad dressings, or simply spread on toast without the bad breath side effect. This stuff is addictive and it’s good for you. The best part is that it’s easy to make. It is an easy elemental ingredient introduced to me by my dear friend Evie Witten. She is a fermentation master (you may know her trademark ferments from Evie’s Brinery). Fermented garlic replaces fresh garlic in any recipe. It has the smooth, founded flavor of roasted garlic. It is used in cooking and salad dressings, or simply spread on toast without the bad breath side effect.
This stuff is addictive and it’s good for you. The best part is that it’s easy to make. You will never do without it in the fridge once you take a moment to make it.
To make fermented garlic gather:
3 pounds bag of peeled garlic (bought at Costco)
See AlsoWhat Is Allicin?2 1/2 tablespoon Pink Himalayan sea salt (approximately 2.5% by weight of the garlic)
2 quart ball jars with ring lid
Fermenting lids or saran wrap
Food processor
Place the garlic and 2.5 tablespoons of Himalayan sea salt, which is equivalent to 2.5% (.025) of the weight of the garlic (3 lbs of garlic = 48 oz. x .025 = 1.2 oz = 2.4 Tbs or approximately 2 and a 1/2 tablespoons) and process until the garlic is finely minced and well mixed. Now pack the jars tightly, leaving an inch or two of head space for the fermenting periods of about two weeks. You can cover using a store purchased fermenting lid (I just bought these) or plastic wrap pushed down tightly against the garlic and sealed with the ball jar ring lid. If you are using the plastic wrap, after you press the plastic against the garlic and add the ring lid, place cool water on over the plastic wrap to keep the plastic down. Check it every few days and add water when the original water evaporates.
Let the garlic ferment in a cool, dimly lit place for about two weeks. You can also place the jars in your fridge but the cold temperature will slow down the fermenting process and it could take up to a month for the garlic to be ready. The garlic paste will turn golden brown once it is fermented and ready to use. It will taste mild and somewhat caramelized, as pictured below, when it is ready for use. Once it is ready, place it in the fridge with a regular ball jar lid. It keeps forever and tastes better with age.
