Fermented Garlic Cloves
This is a hands-off process that relies on salt to suppress spoilage bacteria while allowing beneficial microbes to thrive. The result is a jar of cloves that work as well in dressings and marinades as they do sliced thin over roasted meats.
Patience is your primary ingredient.
Your kitchen environment dictates the speed of fermentation; cooler rooms will slow the process, while warmth will accelerate it.
- Glass canning jar with a tight-fitting lid
- Kitchen scale
- Glass weight or small ramekin
What goes in.
- 200gGarlic cloves, peeled
- 200gWater, chlorine-free
- 6gFine sea salt (non-iodized)
Maintaining a 3% Brine
Use a scale to weigh both water and salt. A consistent 3% ratio is the threshold that keeps the garlic submerged and safe from unwanted mold.
The method.
Prepare the brine
Dissolve the 6g of salt into the 200g of water. Stir until the water is completely clear.
Pack the jar
Place the peeled cloves into a clean glass jar. Pour the brine over them until they are fully covered.
Submerge
Place a glass weight or a small ceramic ramekin on top of the cloves to keep them below the waterline. Any garlic exposed to air will brown.
Ferment
Seal the lid loosely and keep the jar out of direct sunlight. Once a day, tighten the lid and tip the jar to ensure the cloves stay coated, then release the pressure.
Assess
After 14 days, taste a clove. It should lose its harsh burn and have a tangy, sharp finish. Move to the refrigerator once the flavor matches your preference.
Other turns to take.
Spiced Garlic
Add a single dried chili or a teaspoon of black peppercorns to the jar before pouring the brine.
When it doesn't go to plan.
If you see blue or green tints in the garlic after a few days, do not be alarmed; this is a reaction between the sulfur in the garlic and trace minerals in the water or the garlic itself, and it is safe to eat.
Always use non-iodized salt, as iodine can inhibit the fermentation process.
The brine itself is highly potent; keep it to use in salad vinaigrettes or to deglaze a pan.
The ones that keep coming up.
How do I know if the garlic has gone bad?
If you notice fuzzy mold growth on the surface or if the garlic smells like rot rather than a sharp, acidic, pickling scent, discard the batch.
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