Saffron and Rosemary Fermented Garlic

Name: Saffron and Rosemary Fermented Garlic
Prep time: 15 min
Total time: 15 min
Yield: 100 serving(s)
Ingredients: 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; 1/4 cup brine, from sauerkraut or 1/4 cup whey; 4 cups filtered water

Submitted by Rita1652

"• 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."

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photo by Rita1652

Ready In:: 15mins
Ingredients:: 7
Serves:: 100

ingredients

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
¹⁄₄ 1/4 cup brine, from sauerkraut or 1/4 cup whey
4 cups filtered water

directions

Mix the salt and water together.
Place all ingredients except water into a fermentation vessel.
Top with brine to cover completely.
Check the garlic after a week to see how it is progressing. Leave for 1 month. Date it!
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.
Put the garlic in a fridge to slow the fermentation to almost a near halt.
My last batch lasted 1 year.