Fermented Garlic Cloves

(from greenfood’s recipe box)

Source: Weston A Price

Ingredients

  • Any fermentation vessel or jar of your choice [We’d recommend you avoid plastic.]
  • Peeled garlic to fill the jar with 1″ headspace
  • Filtered, non-chlorinated, non-fluoridated water enough to fill the jar
  • 2% sea salt — roughly 2 tablespoons for quart/liter of water

Directions

  1. Fill fermentation vessel (any jar) with peeled garlic (I been using peeled garlic from the store, its a lot less work that way, it’s been fermenting without any issues), fill the jar with water, leave about 1 inch headspace, add about 2% sea salt (roughly 2 tablespoons for quart/liter of water) close the lid and shake well, so salt would mix evenly.
  2. Close with lid lightly.
  3. Let it ferment few days to few month, longer the better, it will mellow the taste.
  4. Check and shake the jar once in a while.

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