Give Your Christmas Party a Fermented Twist!

LACTOFERMENTED GARLIC  

Give Your Christmas Party a Fermented Twist!

LACTOFERMENTED GARLIC  

Ingredients

  • 12 to 14 Heads of Garlic, Peeled
  • 4 Cups (1L) Water
  • 2 TBS (30 ml) Coarse Salt
  • 2 Bay Leaves
  • 1 TBS (15 ml) Herbes de Provence

Directions

1- Prepare a brine solution by combining the 4 cups (1L) of water and coarse salt.

2- Place the peeled garlic cloves in your Mortier Pilon fermentation crock.

3- Add the brine, bay leaves and herbes de Provence. Make sure to leave 3/4 of an inch (2 centimeters) of headspace between the mixture and the rim of the jar.

4- Let the mixture ferment at room temperature, covered, for 1 month. Once the desired level of fermentation has been reached, refrigerate or serve.

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