Saffron and Rosemary Fermented Garlic

“• What a great probiotic way to preserve garlic. I use this for salad dressing, to add to other ferment which gives it a kick start, minced and added to butter to top cooked veggies, fish or bread, add to cheeses for a garlicky kick, use in pesto, salsas, you get the idea. If your garlic turns blue, green or purple its fine. :) The pigments are caused by most amino acids (proteins) (except for cysteine, proline and 4-hydroxy-proline) in crushed, sliced, or fermented garlic. The garlic is still safe to eat.”
READY IN:
15mins
SERVES:
100
UNITS:
US

Ingredients Nutrition

  • 1 lb garlic clove (I buy pre peeled garlic and give a quick dip in hot filtered water)
  • 1 pinch saffron thread
  • 1 pinch rosemary
  • 1 tablespoon peppercorn (green and black)
  • 19 g sea salt or 1 tablespoon sea salt
  • 14 cup brine, from previous batch of fermented garlic or 14 cup brine, from sauerkraut or 14 cup whey
  • 4 cups filtered water

Directions

  1. Mix the salt and water together.
  2. Place all ingredients except water into a fermentation vessel.
  3. Top with brine to cover completely.
  4. Check the garlic after a week to see how it is progressing. Leave for 1 month. Date it!
  5. But the garlic can sit out nearly indefinitely, but the flavor will slowly intensify as long as it is sitting out in a warm place.
  6. Put the garlic in a fridge to slow the fermentation to almost a near halt.
  7. My last batch lasted 1 year.

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