Saffron and Rosemary Fermented Garlic

READY IN: 15mins
SERVES: 100
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Mix the salt and water together.
  • Place all ingredients except water into a fermentation vessel.
  • Top with brine to cover completely.
  • Check the garlic after a week to see how it is progressing. Leave for 1 month. Date it!
  • But the garlic can sit out nearly indefinitely, but the flavor will slowly intensify as long as it is sitting out in a warm place.
  • Put the garlic in a fridge to slow the fermentation to almost a near halt.
  • My last batch lasted 1 year.
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