Advertisement
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
Become a Premium Member to access this recipe
-
-
-
-
-
Already a member?
Best value
Components
- Garlic Cloves
Part of
Advertisement
Advertisement
The licensor does not allow printing of this title
No reviews for this recipe