Fermenting Garlic: Let’s Look at Some Varieties

Reader Contribution by Kirsten K. Shockey
Published on September 27, 2016
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It was late Fall when most of the seed garlic was tucked into the long rows that Mary Alionis, queen bee of Whistling Duck farm, brought nine varieties to my fermentation space in order to compare how the different varieties react in ferments. (These were the players — ‘Wonha’, ‘Chimayan’, ‘Siberian’, ‘Romanian Red’, ‘Kishlyk’, ‘Aglio Rosso di Sulmona’, ‘Sliverskin’, ‘Creole’, and ‘German Red’ — who’ll you’ll be introduced to properly in just a moment.)

Garlic Fermentation Trials

We trialed each variety as a whole clove pickle that was fermented in a brine and as a lacto-fermented paste which was dry fermented with salt. It was fascinating to watch the process unfold. After the first 4 days, there was already a lot of fermentation action.

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