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Lacto-Fermented Garlic

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Ingredients Equipment Method

Ingredients
  

  • Garlic cloves peeled
  • 1 tsp salt heaping
  • 1/2 cup warm water

Equipment

  • 1 jar
  • 1 fermentation weight If you don’t have one, a smaller jar filled with water works fine.

Method
 

  1. Fill a jar half to 3/4 full with peeled garlic cloves. Add the salt to the warm water and stir to dissolve the salt. You may need to make more brine for larger batches of fermented garlic. Let the brine cool to room temperature. Then pour over the garlic cloves so that they are fully submerged.
  2. The cloves will want to float, so add a fermentation weight to help keep them underneath the brine. If you don’t have one, a smaller jar filled with water works fine.
  3. Let the cloves ferment for 2-3 weeks, checking them occasionally to make sure they are still fully submerged. Then store in the refrigerator to slow fermentation.
How To Use
  1. Add the fermented cloves to dips, salad dressings, marinades, and more! Avoid heating this lacto-fermented garlic, as it destroys the beneficial bacteria.