We’re pickling just about everything these days. Here’s another one we did, following the directions at How to Pickle Anything. We used Zucchini, Carrot, Basil, Garlic, and Onions. Mmmmmmm.
Posts Tagged ‘brine’
So, how do we use up that much garlic before it goes bad? Ferment it.
From what we’ve read in Wild Fermentation by Sandor Ellix Katz, it will keep its pungency for sauteing. Also, I would assume it would be especially potent raw garlic medicine with the added lacto-life.
The most time consuming part was peeling the cloves.
Peel all your garlic cloves, and put them in whatever sized mason jar you anticipate filling. The cloves sink in the brine, so don’t worry too much about filling the jar all the way if you don’t have enough. Your brine solution should be approximately 3/4 Tbsp/1 cup water. Mix up enough brine to cover the garlic and set it off in a nice place to ferment. We put ours in the basement, and we’ll stick it in the fridge when it smells nice and fermented. Since it’s so warm now, we’ll probably leave it out 2 or so weeks.