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lacto-fermented garlic  RSS feed

 
Leila Rich
steward
Posts: 3999
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
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It's delicious!
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.


 
Rebecca Norman
gardener
Posts: 1273
Location: Ladakh, Indian Himalayas at 10,500 feet, zone 5
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Thank you for the clear instructions! I'm going to try it!
 
Leila Rich
steward
Posts: 3999
Location: Wellington, New Zealand. Temperate, coastal, sandy, windy,
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I forgot to say I do the same plain brine with whole chillies.
These ones are two years old; I'd go through them faster
but they're rather hot birdseye chillies and even I can't eat loads at once

 
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