Makes 80g
5 minutes

Ingredients

  • 80g of garlic cloves
  • 3g of fine sea salt
  • 100ml of water

Method

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