Fermented Garlic

This has to be one of my favorite methods of fermentation.  With hardly any time at all you can have a jar of fermented garlic on your shelf and can use it for just about anything.  During Thanksgiving we used the garlic for mashed potatoes, for weekly dinners it can be used in stir-frys, in soups and with roasted vegetables, or mashed with butter and spread on toasted bread for an accompaniment to pastas. 

Ingredients

Peel 2 1/2 cups of fresh garlic 

place into a jar

add 1 tbls of salt 

add water until it covers the garlic

seal with lid

Shake jar to dissolve and separate salt

Leave on the counter for about a month

Retire to Refrigerator

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