Fermented Garlic Recipe
Salty and sour with a mellow intensity, fermented garlic is one of our favorite fermented foods to add to a charcuterie board or blend into homemade vinaigrettes.
Servings: 16 servings (1 pint)
Equipment
- Pint-Sized Mason Jar
- Glass Weights (or a cabbage leaf)
- Fermentation Seal
Ingredients
- 1 cup water
- 1 ¼ teaspoons fine sea salt (about 7 grams)
- 1 ½ cups peeled garlic cloves
- 2 tablespoons chopped fresh dill
Instructions
Making the brine
- Warm the water on the stove over medium-low heat. Stir in the salt, and continue stirring until fully dissolved. Let the brine cool to room temperature.
Fermentation
- Drop the garlic and dill into a pint-sized jar. Cover with brine. Drop a glass fermentation weight into the jar to keep the garlic submerged. Alternatively, wedge a cabbage leaf in the top of the jar to keep the garlic from floating. Note, that all vegetable matter should rest below the level of the brine to ensure safe fermentation practices.
- Seal the jar tightly. If using a fermentation seal, allow to ferment for up to 2 weeks. Then transfer to the fridge, and consume with in 6 months.
- If using a regular jar with a regular lid, seal tightly. Shake the jar daily and burp the jar each day. Allow to ferment for up to 2 weeks, then transfer to the fridge and consume within 6 months.
