Leila Rich said 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.
Here are her instructions which are very clear:
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.
Loving this info! I'll have a ton of garlic this summer. Last year I fermented it in honey (super-easy) and am still eating it whenever I get a scratchy throat or whatnot. But I can't wait to try this recipe, too. Thank you!