Fermented Garlic
Fermented garlic is a delicious way to preserve garlic. It's packed with probiotics and is a great addition to so many recipes!
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Servings: 1 quart
Calories: 3kcal
Ingredients
- 5 large garlic bulbs cracked and peeled
- 3 cups of water divided
- 2 tablespoons sauerkraut juice
- 4 teaspoons salt
Instructions
- Place the peeled garlic cloves in a quart mason jar, leaving 2-3 inches of space at the top.
- Pour the sauerkraut juice over the garlic.
- In another jar, dissolve the salt in 1/3 cup of hot water. Once the salt has dissolved, add the rest of the water cold to the jar to cool it down.
- Pour the saltwater into the jar with the garlic, covering all of the garlic and leaving about an inch of space at the top.
- Place a fermentation weight on top of the garlic and screw on the lid.
- Put the jar in a dark location between 65 and 70 degrees. Burp the jar once a day to release pressure caused by fermentation.
- Ferment the garlic for 3-8 weeks, depending on your taste preference. The longer it ferments, the milder the flavor will become.
- Once it's done fermenting, store in the fridge.
Notes
Easiest method to peel garlic:
- Separate the garlic cloves from the bulbs. Then place them in a bowl filled with water and let them soak for 20-30 minutes.
- Use a sharp knife to chop off the root end.
- Peel the garlic clove with your fingers. The skin should easily slide off for the most part.
Other Notes:
- To avoid introducing bad bacteria, make sure your garlic is fresh and undamaged.
- If the temperature in your home is much warmer than 70 degrees, you can wrap the jar in a damp towel to keep it cooler while it's fermenting.
Nutrition
Serving: 1clove | Calories: 3kcal | Carbohydrates: 1g | Sodium: 176mg | Sugar: 1g
