Garlic added to any dish adds such a strong, pungent flavor,
especially when raw. But sometimes that heat is a bit too much in the raw.
Lacto-fermenting it is one way to enjoy garlic with all of the enzymes and
nutrients intact (raw) but without all of the heat.
You see, lacto-fermenting garlic mellows it to a cross between raw
and roasted garlic. And because it is simply brined whole cloves it is super
easy to do. The most work you’ll be doing is peeling the garlic.
To peel the garlic you have a few options:
Roast it in a low oven, around 200 degrees, until the skins loosen
Blanch them in boiling water and then shock them in ice water to
loosen the skins.
Just go ahead and peel them to keep them 100% raw. (I
prefer this method)
Once you’ve peeled the garlic it’s as simple as mixing all the
ingredients and culturing.
One quart mason jar Approximately 12-14 heads of Garlic