Fermentierter Knoblauch

Fermented Garlic

Remove the skins from the garlic cloves and place in the jar, leaving some space around the rim.⁠

Mix 3% brine with cold water until the salt has completely dissolved. (Amount depends on the size of the glass. For 1000 ml of water you need 30 g of salt).⁠

Pour the brine into the jar until the garlic is covered. ⁠

Attach the pickle pipe or place a freezer bag filled with water in the glass, fold over the edge and secure with a rubber band. ⁠The garlic cloves must be completely covered by the brine.⁠

Now it's time to wait. After 4 to 6 weeks at room temperature, the garlic is fully fermented. It may take a few days for the fermentation to get going. You can tell by the bubbles that form when the time comes. ⁠

When the garlic is finished fermenting, it smells very intense and pleasantly sour. By the way, don't worry if your garlic turns green or bluish like in the photo - that's completely normal. The fermented garlic will keep for several months in the fridge. It can also be pureed and is then even quicker to hand as a seasoning paste for dressings, dips and the like.

cutting board and knife⁠

Sterilized fermentation glass with a pickle pipe ⁠or a glass and a sufficiently large freezer bag⁠

Garlic - Amount depending on jar size⁠



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