Fermented Garlic Cloves
Submerge peeled garlic cloves in a three percent brine solution and store them in a dark place for at least three weeks. The cloves will lose their raw bite, turning translucent and mellow while the brine becomes a potent, savory condiment.
Patience dictates the flavor profile.
Fresh garlic produces gas as it ferments, so you must burp the jar daily for the first week to prevent pressure buildup.
- Glass mason jar with a rubber seal
- Fermentation weight or a small glass ramekin
- Kitchen scale
What goes in.
- 2 cupsfresh garlic cloves, peeled
- 2 cupsfiltered water
- 18 gramsnon-iodized sea salt
Maintaining the Three Percent Balance
Dissolve the salt completely in the water before pouring. The salt prevents spoilage while allowing the lactic acid bacteria to thrive and soften the garlic.
The method.
Prepare the brine
Dissolve 18 grams of salt into 600 milliliters of filtered water. Stir until the water is clear and the salt has vanished.
Pack the jar
Place peeled cloves into a clean glass jar. Pour the brine over the cloves, ensuring they are completely submerged. Leave at least an inch of headspace at the top.
Weight the cloves
Place your fermentation weight on top of the cloves. Any clove that floats above the surface is prone to mold; ensure every piece is pressed beneath the liquid.
Burp the vessel
Seal the jar loosely. Once a day for the first 10 days, open the lid for a second to release built-up gases, then seal it again.
Monitor color change
The cloves may turn a pale blue or green as enzymes react—this is harmless. After three weeks, the brine will appear cloudy and the cloves will taste mellow and sharp.
Other turns to take.
Spicy Fermented Garlic
Add two dried bird's eye chilies to the jar before pouring the brine to infuse heat into the cloves.
Herb-Infused Cloves
Toss in a sprig of fresh rosemary or thyme to add an aromatic layer to the fermentation.
When it doesn't go to plan.
Always use filtered or distilled water, as chlorine in tap water can inhibit the fermentation process.
If you see a white sediment at the bottom of the jar, that is spent yeast and is perfectly normal.
Once you reach your desired flavor, move the jar to the refrigerator to slow down the fermentation.
The ones that keep coming up.
What should I do if the garlic turns blue?
Blue or green discoloration is a natural reaction between sulfur compounds in the garlic and the acidity of the brine. It is safe to consume.
How do I know if it has gone bad?
If you see fuzzy mold on the surface or smell anything putrid or rotten, discard the entire batch immediately.
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