First garlic ferment

It doesn't look like much and the only thing in it is garlic, but I'm looking forward to trying it. I ate a clove last night, and frankly, it was terrible 😊

It's only been going for 2 weeks. I'm hoping it will taste better in a couple more weeks.

I assume you are using salt water brine, right?  What did the clove taste like?

When I do it whole like that, it takes at least a month.  Even in summer.  The cloves should soften slightly and develop a texture sort of like it's been slightly cooked.

Some people crush or chop the garlic instead.  This process uses much less liquid.  This makes a fermented paste.

I like to eat them whole, though.  Keeps vampires and viruses away.   Good luck with your batch!

Kim Goodwin wrote:I assume you are using salt water brine, right?  What did the clove taste like?

Yes, salt water. It still tasted very hot, like eating a clove of raw garlic, but with some other weird taste as well.  I'm hoping the taste improves and fermenting takes enough fire out so I can eat them plain.