STREAMING NOW: Simply Nigella

Saffron and Rosemary Fermented Garlic

sparkle sparkle

Want more from Genius Kitchen?

Watch on your Apple TV, Roku, or Fire TV and your iOS, Fire, or Android device.

Learn More
“• 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.

Watch more

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: