Fermented Garlic
If you love garlic but want to avoid the strong taste, fermenting is the perfect solution.
- Young green garlic
- Sea salt for brine 3% of water volume
Select young garlic and separate the cloves. It is not necessary to peel them. Put them into the jars.
Prepare the brine with 30 grams of sea salt, per litre, of non-chlorinated water (if your water is chlorinated, leave it in an open jar to evaporate for a few hours).
Pour the cool brine over the cloves.
Seal the jars and leave them to ferment for a week at room temperature, and then in a cooler room or in the fridge for at least 3 weeks.
Another option is to replace the brine with a natural, liquid flower honey, wait for at least a month to ferment (8 to 12 months is ideal). An absolute delish!
This garlic can be used like the fresh one—on pizza, in pesto or with meat or fish. The longer it ferments, the better it is! You can keep the juice for cooking.