> Recipes > Fermentation

Fermented garlic

PT5M

PT

Share recipe

hide story show story

Fermenting garlic is a great way of preserving if you find yourself with excess bulbs which won't get used up. If you can't imagine what it tastes like, think along the lines of kimchi.

Use it in stir-fries, blended through dressings or salsas or even as you would normally use garlic in a pasta sauce or soup. The fermenting process amplifies the umami flavour of the cloves, which is why we find it particularly useful in vegan cooking – it creates that savoury taste which is often provided by ingredients such as Parmesan, anchovies or fish sauce.

You can easily scale this recipe up, but be sure to always keep the ratio of salt and water the same to ensure a proper fermentation. Always carefully measure the weight of the amount of water you're using, and add 3% of that weight in salt. Always ensure the cloves are fully submerged in the brine too.

Ingredients

save recipe
recipe saved
save recipe
recipe saved

Method

save recipe
recipe saved
1
Peel the garlic cloves and place in a sterilised jar
2
Add the salt and cover with water
3
Place a disc of greaseproof paper on top of the cloves to ensure they are completely submerged under the water. Close the lid and leave at room temperature for two weeks
4
For the first few days you will need to 'burp' the ferment daily to release the newly created gases and prevent the jar from exploding
5
Taste the garlic after 2 weeks. If you are happy with the level of fermentation, transfer to the fridge. Otherwise you can leave it out longer to carry on the fermentation for a more pungent, tangy flavour. Once in the fridge, the fermented garlic should last for at least 6 months
Share recipe

Get in touch

Fermented garlic

 
 

Please enter text

The message must have at least characters

The message must be less than characters

Unfortunately, a problem occured and we are not able to send your comment. Please try again later.

Technical details: