Fermented Garlic Paste. It's Bloody Fabulous. (AIP/Paleo)

Step 1

Separate and peel your garlic cloves, placing naked cloves into your food processor as you go. I find the easiest way to do this is by placing each clove on a wooden board and popping the flat of a large knife on the top of the garlic before giving a short sharp whack with your fist. This splits the skin and allows you to peel the clove easily.

Step 2

Process the garlic, lemon juice and salt to a paste consistency in your food processor.

Step 3

Spoon your garlic into a clean glass jar leaving a good 2 or 3 cm at the top of the jar. Carefully place a layer of cabbage leaf on top of your garlic paste. Be sure to cover right to the edge of the jar to minimise any air exposure. When it comes to fermentation, air is not your friend.

Step 4

If using an anaerobic jar, you can now seal your jar. If using a regular glass jar, top your cabbage leaf with a small sealable (ziplock) bag. Spread the base of the bag onto cabbage leaf before filling with water and sealing. The water-filled bag acts as a seal.

Step 5

Place your jar in a cool spot, out of direct sunlight. Let nature work her magic for about 2 weeks. (Fermentation is not an exact science)

Step 6

While waiting for your garlic paste to ferment, keep an eye on it to ensure that air pockets don't form. If you notice one, gently press down on your weighted bag to release it.

Step 7

Your fermented garlic paste is ready when the garlic is milder than when it’s raw.

Step 8

Tighten the lid and store in the fridge.

Step 9

Separate and peel your garlic cloves, placing naked cloves into your food processor as you go. I find the easiest way to do this is by placing each clove on a wooden board and popping the flat of a large knife on the top of the garlic before giving a short sharp whack with your fist. This splits the skin and allows you to peel the clove easily.

Step 10

Process the garlic, lemon juice and salt to a paste consistency in your food processor.

Step 11

Spoon your garlic into a clean glass jar leaving a good 2 or 3 cm at the top of the jar. Carefully place a layer of cabbage leaf on top of your garlic paste. Be sure to cover right to the edge of the jar to minimise any air exposure. When it comes to fermentation, air is not your friend.

Step 12

If using an anaerobic jar, you can now seal your jar. If using a regular glass jar, top your cabbage leaf with a small sealable (ziplock) bag. Spread the base of the bag onto cabbage leaf before filling with water and sealing. The water-filled bag acts as a seal.

Step 13

Place your jar in a cool spot, out of direct sunlight. Let nature work her magic for about 2 weeks. (Fermentation is not an exact science)

Step 14

While waiting for your garlic paste to ferment, keep an eye on it to ensure that air pockets don't form. If you notice one, gently press down on your weighted bag to release it.

Step 15

Your fermented garlic paste is ready when the garlic is milder than when it’s raw.

Step 16

Tighten the lid and store in the fridge.