Wednesday, February 26, 2014
Recipe: Fermented Garlic Paste
I love garlic.
Before I started fermenting, I would cook garlic in everything. When I discovered that garlic is antibacterial and antiviral, I started eating it raw to get rid of my colds (which works for about 12 hours, by the way, but still it's generally better than most OTC medicine).
But then I fermented garlic, and yes, I feel I have stepped my garlic game up in a serious way.
I just sort of made this one up as I couldn't really find any garlic paste recipes out there that I liked. It's really simple. Some people leave it to sit out for 6-12 weeks, but I got impatient and sampled it after a week. It's strong and absolutely incredible.
Maybe don't attempt this if you don't like garlic.
But then again, I've heard people say that fermenting garlic makes it much more mild. Maybe those are the people that let it ferment for 6-12 weeks.
Lots of garlic
Peel all the garlic. I know a lot of people who claim this youtube video is helpful, but it did not help me. I peeled it all by hand, and I started to question whether it was all worth it. Trust me, I'd peel more if I had to.
Dissolve your sea salt in the filtered water to make your brine. I used a 2% brine or about 1 tablespoon of sea salt.
Add the garlic to the brine and let it sit for about a week. Blend it up when you're ready to eat it.
Have someone ready and waiting when you swoon the first time you smell it. Be prepared to put it on everything!