How many of you are confident in your fermenting abilities? I’m slowly getting there. I still use Real Food Fermentation as my guide and I refer to other people’s recipes. So far my fermenting adventures have resulted in one win and one moldy mess.
Beet Kvass, I’ll try you again another day.
My father gave me some pickled garlic he bought. I loved the taste. The garlic was crunchy and spicy since it was pickled with hot peppers. I recently saw this post by Oh Lardy, on how to ferment garlic. I thought “I can do this!” Fermenting can’t be that hard… ok, it’s hard. I find it hard to get the hang of.
I bought this huge bag of garlic thinking I would ferment it all….so glad I decided not to.
Fermenting 101 – don’t overdo it if you don’t know what you are doing.
I stuck with the smallest jar size instead of my 1 litre jar. I packed the garlic into the jar and added some hot peppers. I had trouble after this part. I guessed my way on how to ferment garlic using a salt brine. The Real Food Fermentation book says to make a salt brine by using this ratio:
1 tsp of salt to every 1/3 cup of water + any fermenting insurance you have (which would be my sauerkraut juice I was saving).
I will warn you after a week some of my garlic turned blue. Don’t panic! Oh Lardy warned me this would happen and I’m so glad they did. I would have freaked out.
FERMENTED SPICY GARLIC
- 3 heads of garlic, peeled
- 2 hot peppers
- 1 1/2 tsp sea salt (use a ratio of 1 tsp of salt to every 1/3 cup of water)
- 1 tbsp sauerkraut juice (optional but it helps start the fermentation process faster)
- Add all ingredients together in a small glass jar. Cover with a lid and leave it in a dark place for a week.
- Open the jar everyday to release gas and to make sure it is not moldy.
- *If mold appears on the top throw it out. The fermentation did not work.
- Refrigerate after a week or more.
I found this book very helpful for learning how to ferment various foods. Real Food Fermentation (found here on Amazon) focuses on a beginners guide to fermenting vegetables, fruits, drinks and meat. If you want to learn more about how to ferment foods you should look into Nourished Kitchen’s course, Get Cultured. Click here for more information.
p.s. you will know if your fermenting experiment is working by seeing bubbles after a few days.DISCLOSURE: Not intended for the treatment or prevention of disease, nor as a substitute for medical treatment, nor as an alternative to medical advice. Use of recommendations is at the choice and risk of the reader. Ditch the Wheat is a participant in the Amazon Services LLC Associates Program. As an Amazon Associate I earn from qualifying purchases. I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. I only endorse products that believe in.