Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
posted 5 years ago
The fermentation takes away the 'raw' taste, but it stays crunchy.
I use the really small garlic bulbs I don't want to store/plant.
-Cut the bottoms off the bulbs, separate the cloves, put in a bowl and cover with boiling water gor 30 seconds and drain.
This will loosten the skin; don't leave longer or the garlic will cook!
-I only peel the cloves with tough outer skins, and I don't get too fussy about it.
-mix the garlic, salt and water in the bowl to make a salty brine
- tip into a jar, making sure the brine is well over the garlic and put a lid on.
-ignore for a few weeks, then test. I find it's not an active, bubbling ferment like sauerkraut
-I've kept the finished ferment at room temperature for over a year and it was still crunchy
I've made it with chillies, star anise and ginger before, but I'm keeping this plain.
I noticed too how the garlic in the pickles retained it's bite.
I'm taking all those leftovers from the garlic harvest and covering them with the pickle brine and back in the fridge. It's so fast to just dip in the jar for a few cloves without peeling.
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