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Garlic Cloves
Preparation info
- Yield:
1 half pint
- Difficulty
Easy
Appears in
Published 2017
After fermentation, these garlic cloves can be eaten straight from the jar or used as you would any regular clove of garlic.
Ingredients
1–2 ¾ cup
Method
Peel the garlic, rinse with cold water, and transfer to a clean half-pint glass jar or other fermentation vessel of choice.
Pour brine over the garlic cloves until they are completely submerged. Leave 1 inch of headspace.
Use a canning jar lid and ring to tightly screw the lid on and keep the air out. Daily burping of the ferment is required to release any carbon dioxide that is