Fermented Garlic

Ingredients

• 4 heads garlic (Or as much garlic as you're willing to peel)
• unchlorinated water

Instructions

1. 1

   Peel all the garlic cloves. Break apart the head by pushing down on it with the side of a large chef's knife. Gently press on the cloves to loosen the peel, and then use your fingers to peel off the papery skin.Try not to break or crack the cloves. Ideally they'll all be intact. (If a few crack, it's okay.)

2. 2

   Place the garlic cloves in a clean glass jar. I usually use a half gallon jar. Smaller jars are fine, depending on how much garlic you use. The jar should be big enough to allow plenty of head space above the garlic.

3. 3

   Completely cover the garlic with unchlorinated water. The water should be an inch or two above the garlic, but there should still be a 2"-4" space in between the water and the top of the jar.Place parchment paper on top of the garlic to keep it from floating above the water.Use an airlock fermenting lid (to contain the smell). Alternatively, cover the jar with a paper towel or tea towel, and secure with a rubber band. Do not seal the jar with a lid (such as a canning lid). The garlic needs airflow.

4. 4

   Store the jar out of direct sunlight for 2-3 weeks. Check on the garlic daily to make sure it's staying below the parchment paper. If any garlic pops up above the paper, push it down.After fermenting, move the garlic to smaller jars and top with the fermenting brine. Use within 6 months for the best flavor.