I can’t for the life of me remember why I started making this recipe. It could be because it only requires two ingredients, Salt and garlic. Maybe it’s because I hate messing with and chopping garlic. It could also be that I forget to purchase it from the store when I run out. This recipe serves all of my lazy girl needs. I only have to make this once every 6 months because it lasts forever in the fridge. Which also means I only have to deal with garlic every six months. Win win. Also, if you don’t wish to deal with fresh garlic at all you can simply purchase the pre-peeled bags of it to make this recipe. I’ve done it. Both ways work. Just know fresher is always going to taste just a little better.
The only piece of hardware I really recommend is an Airlock jar. I have used many different jars for fermentation. Airlock jars are my absolute favorite. My husband handmade mine. But, if you aren’t into that you can simply purchase them on the World Wide Web. Check out my post on the different types of fermentation jars.
I like to leave this to sit for at least two weeks. But it’s usually longer. The garlic will change in color slowly. It will naturally darken. I’ve had some of it turn green. It’s totally fine as long as its not moldy. This usually has to do with either the age of the garlic or the compounds in the garlic changing from the fermentation process.
Make sure not to fill the container less than an inch to the top. The garlic will expand after several days due to the fermentation process. If you over fill the jar the garlic will attempt to escape your container. This is why I love airlock jars. Most fermentation needs as little air as possible to prevent mold growth. So typically you want your product either submerged under liquid or filled near the top of the jar to prevent oxygen. But with the airlock it removes most of the oxygen due to the expanse of gases pushing more air out of the one way valve without the need for extra food in the jar. It prevents mold and you don’t need to overfill the container.
Once you have leftover garlic from your first batch, make sure to mix a little with the new one. This will help the fermentation process to go much faster on the next batch. Be aware that when you break the seal to open it, the scent of garlic will knock your socks off. The garlic scent as well as the flavor increases with the fermentation process. So you can reduce the amount of garlic in your recipes if you like.
This recipe is easy to double or even triple. I make a pound and a half at a time. Don’t forget to use it to make garlic bread. You’ll never want store bought again.
Fermented Chopped Garlic
- 6-8 oz peeled garlic
- 1 tsp salt
- Put all garlic and salt in food processor after peeling and pulse to desired consistencyPut in lock tight jar and seal. Leave for minimum two weeks and up to six.