LACTOFERMENTED GARLIC

Difficulty: Easy
Active time:
5 mins
Total time:
5 mins

Everyone loves garlic (well, almost everyone). The only trouble is, since raw garlic’s taste is
too pronounced for most palates, most of us tend to fry it or roast it; in both cases, the result is delicious, however, most of the enzymes and nutrients found in the raw product are lost in the cooking process. Fermentation, on the other hand, allows you to enjoy garlic while preserving its tremendous nutritional value.

PRODUCTS YOU WILL
NEED FOR THIS RECIPE
DIRECTIONS
5L GLASS
FERMENTATIONC ROCK 
45 FERMENTED
FOODS RECIPE BOOK
Ingredients
Lactofermented Garil

12 TO 14 HEADS OF GARLIC

 

 

4 CUPS (1 L) WATER
 

 

2 TBS (30 ML) COARSE SALT
 

 

2 BAY LEAVES
 

 

1 TBS (15 ML) HERBES DE

PROVENCE

Prepare a brine solution by combining the 4 cups (1 L) of water and coarse salt.

 

Place the peeled garlic cloves in your Mortier Pilon fermentation jar.

Add the brine, bay leaves, and herbes de Provence. Make sure to leave 3⁄4 of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.

Let the mixture ferment at room temperature, covered, for 1 month. Once the desired level of fermentation has been reached, refrigerate or serve

Other recipes for you
SPICY CHUTNEY
VEGGIE FERMENTATION
DONGCHIMI | 
WATER RADISH KIMCHI
KIMCHI
SOUR SHCHI
SAUERKRAUT

FOLLOW MORTIER PILON

MORTIER PILON IS PART OF THE MMTUM FAMILY

Contact us info@mortierpilon.com | Shop our products mmtumshop.com | Work with us mmtum.com

© Mmtum Inc. All rights reserved. Mortier Pilon is a registered trademark of Mmtum.