Lacto-Fermented Garlic
Fermented garlic, prepared in a simple brine, offers enhanced health benefits and a delicious, mellow flavor.
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Instructions
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Peel 5 to 9 whole garlic bulbs and place them in a 1-pint jar.
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Dissolve 1 teaspoon fine sea salt in 2 cups non-chlorinated water to create a brine.
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Pour enough brine into the jar to cover the garlic, leaving some headspace.
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Loosely screw the lid onto the jar and place it on your kitchen counter.
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Daily, open the jar to release built-up pressure.
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Allow the garlic to ferment for at least 1 month; fermentation will be indicated by bubbles and a golden-brown brine.
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Once fermentation is complete, tightly screw the lid on and store the jar in the refrigerator.