- 12-14 heads of garlic
- Brine of 1 quart fresh water + 2 Tbsp. sea salt
- Herbs such as basil or oregano if desired
- Peel garlic removing the paper skin. Fill a quart jar within 1 inch of the top with the garlic cloves.
- Pour brine and herbs over garlic cloves.
- Open the jar once a day to release the pressure created by fermentation. When you do this, your kitchen will smell very strongly of garlic, especially once the fermentation really gets going.
- It might take a few days to a week for fermentation to begin. You can tell when you see tiny bubbles in the brine. After a bit, the brine will take on a lovely golden-brown color.
- Let the garlic continue to ferment for at least a month for best results, but some of the best, most mellowed flavors that I’ve gotten have been cloves that had fermented for at least two months.
- You can use it anywhere you would use fresh garlic. After being fermented, one clove almost works as well as two.
- When you are out of the garlic cloves, save the brine. Add a drop or two to savory cocktails like Bloody Marys, sprinkle in dressings or marinades, or blend with melted butter for a quick and easy garlic butter.