Peel enough garlic cloves to fill your jar, leaving an inch-and-a-half at the top. Next, fill the jar to within an inch of the top with a salt-water brine. The proportions for the brine are 1/2 T. sea salt to each cup of chlorine-free water. Place a weight on top of the garlic to keep it submerged. I used a knob of ginger, but a small plastic bag filled w/water, or a scrubbed rock will work as well.
Don't forget to release the built up gas every other day or so. Cover the jar with a cloth to keep out light, and leave on your countertop for about a week, then move to your refrigerator. Fermentation will continue in the refrigerator, although at a much slower pace. A few weeks in the back of the refrigerator gives ferments a nice mellow flavor.
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| fermented garlic |
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