by Lindsay Williamson
Ferment garlic for a flavorful preservation that won’t take up space in your freezer.
Ingredients
- 2 cups boiled and cooled water
- 1-1/2 tablespoons kosher salt
- 1-1/2 cups peeled garlic cloves
Materials
- Pint-sized canning jar with lid
- Fermentation weights (optional)
- Clean towel
- Rubber band
- Parchment paper
Directions
- Sanitize all of your equipment by submerging it in boiling water for a few minutes and then allowing it to cool to room temperatur.
- Boil the water, remove from heat, stir in the salt, and let it cool completely (this will be your brine).
- Place peeled cloves into a glass pint jar, cover completely with brine, and weigh down with fermentation weights, if using.
- Fold a towel in half, using it to tightly cover the top of the jar, and secure it with a rubber band.
- Store your jar away from direct sunlight and leave for 2 to 7 days. After 1 to 3 days, you should start noticing some bubbles forming. Taste daily and transfer to your refrigerator once it reaches the desired flavor. Before transferring to the fridge, remove the towel, replace with parchment paper, and secure the canning lid and ring over it (this will keep the brine from rusting the metal lid).
Fermenting garlic is by far my favorite preservation method to ensure I have high-quality, delicious garlic to enjoy year-round.
The fermentation process tames some of the spice and pungency of raw garlic, yielding a rich umami flavor that lends the ferment a note of sweetness. And not only is fermentation a fun way to preserve fresh garlic, but it also increases the bioavailability of certain nutrients and acts as a satisfying source of probiotics.
Fermentation is safe and easy if done properly. Follow these rules to ensure a successful ferment:
- When making brine, measure and use the amount of salt called for in the recipe.
- Keep the garlic submerged completely in the brine. Fermentation weights are a great investment.
Important Fermenting Notes:
- Fermented garlic can sometimes take on a bluish hue. This is perfectly normal and nothing to worry about.
- If the fermented garlic is saltier than you’d prefer, drop the cloves into a glass of cold water for a few minutes before using them.
- After you’ve used all the garlic in the container, save the brine and add it to new ferments to kick-start the fermentation process. It’s also wonderful for flavoring soups. Or, try adding it to some lemonade to make a drink that may help ward off colds!
Try your fermented garlic in Pesto Recipe No Cheese with Fermented Garlic.
