Fermented Garlic

Posted on July 29, 2011. Filed under: Cultured, Cured, or Fermented |

I have found that one of the hardest things to keep in my pantry is fresh garlic. It’s not that it’s hard to keep it stocked, it’s more that I think I have it and I don’t or even worse I have it, but it’s disgusting. I have tried over the last couple years to come up with a way to store garlic. The best results I’ve had so far is with fermenting it. It has a great flavor, texture, and should last in the refrigerator for a couple months.

Ingredients:

6-7 bulbs peeled garlic
1 tbs pickling salt
spring or filtered water

Place garlic, salt, and enough water to cover in 1 quart jar. Cover and set on counter. I use a canning jar and plastic lid. I also have an airlock and grommet that I purchased on eBay. It allows air to escape without letting air in. I think you can also loosen the cap every couple days to release the pressure. Here it is after 2 weeks.

I found a lot of different information about fermenting before I tried this. Some say it only needs a few days of fermenting. I let it ferment 4 weeks the first time and only 2 the next. I was happy with the results both times. The garlic might turn green. I had one batch that turned green and one that didn’t. The texture should be nice though (not soft or squishy). Store it in the refrigerator in the fermenting liquid.

The fermenting liquid has a nice flavor as well. I froze the extra liquid into cubes to throw into soups and things. I’ve only tried this twice so I’m no expert. I was very happy with the results though.