Fermenting Garlic

Garlic has all been harvested for a couple of months now. On Saturday I finally took some the to clean it. I put aside what I will save for replanting in the fall. Brought into the house the ones that were damaged, broken apart, just anything that looked like it didn’t have a good storage vibe. The garlic that I brought into the house will be used for processing and preserving the daily harvest, daily cooking and of course fermenting.

          To start with you can ferment everything from asparagus to zucchini. At least four toes of garlic go into each quart jar. Just a quick story, yesterday when I was visiting a customer, I went to the house to locate the farmer. One of his young sons told me where I could find his father. Then out of the blue he asks me if I had any fermented beans with me. I then said hasn’t your mom made any yet. I then quickly found his dad and left after all it was supper time. As I was driving home, I looked into my lunch box and there was two containers of Fermented hull peas and string beans. So, I turned around and gave them both to the family. How’s that for getting off track.

          Fermenting garlic and garlic alone are quite simple. First peel clean and I always cut off the root end for no real reason. Add to what ever size jar you have available. Then add your salt water to cover the garlic toes (1/2 cup Redmond’s Real salt per gallon of non-chlorinated water). Let on the counter for four to five days. Then keep in refrigerator or cool basement and use daily and enjoy the garlic every day.