Lacto-Fermented Garlic

Step 1

Peel enough garlic cloves to fill your jar, leaving an inch-and-a-half at the top.

Step 2

Mix the sea salt and water and pour over the garlic. You may not need it all.

Step 3

Place a weight on top of the garlic to keep it submerged.*

Step 4

I then place my airlock on the jar. A Fido jar is a great alternative.**

Step 5

Cover the jar with a cloth to keep out light, and leave on your countertop for about a week, then move to your refrigerator.

Step 6

Fermentation will continue in the refrigerator, although at a much slower pace. I find another few weeks in the refrigerator gives ferments a nice mellow flavor.