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
- 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.
- Close with lid lightly.
- Let it ferment few days to few month, longer the better, it will mellow the taste.
- Check and shake the jar once in a while.