- Create a brine of 1 cup pure water & 1 TBSP. sea salt.
- Put all naked cloves into a mason jar or an airlock system like the Fermented Vegetable Master below. Screw the lid on.
- Ferment for 1 week on your counter, at room temperature.
Blog Post: Homegrown & Fermented Garlic Cloves
Garlic, garlic, garlic! Marveled for its nutritional punch and medicinal properties, who doesn’t enjoy garlic? My garden boxes are full of the one crop I can successfully grow. Now that I’ve won the battle against the squirrels and birds (thanks to laying chicken wire over the top of my beloved cloves) I am delightfully overrun with garlic. There’s nothing like planting them in the winter, watching them poke out of the ground when the weather warms up, and watching them take off like crazy in May! Then I wait until July or August for harvesting and drying time. After a few weeks of drying, it’s time to clean them up. Oh so purdy! But how many bulbs of garlic can one family use? What to do with it all? Spend some time peeling all those cloves, and then FERMENT it baby! Here’s How:
More from the Cultures for Health Blog
Kids’ Kombucha Experiment
Let’s Explore Fun Fermentation Gadgets!