Updated: Nov 17, 2019
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.
Fermentation soothes the bite of garlic to give a smoother, fuller flavor that melds beautifully with any dish! From salad dressings to, an entrée or something simple like herbed, garlic butter for fresh backed breads. Maybe even check out one of our Einkorn bread recipes to get some ideas!