Saffron and Rosemary Fermented Garlic

Submitted by Rita1652

"• What a great probiotic way to preserve garlic. I use this for salad dressing, to add to other ferment which gives it a kick start, minced and added to butter to top cooked veggies, fish or bread, add to cheeses for a garlicky kick, use in pesto, salsas, you get the idea. If your garlic turns blue, green or purple its fine. :) The pigments are caused by most amino acids (proteins) (except for cysteine, proline and 4-hydroxy-proline) in crushed, sliced, or fermented garlic. The garlic is still safe to eat."

 

• Ready In: 15mins
• Ingredients: 7
• Serves: 100

ingredients

• 1 lb garlic clove (I buy pre peeled garlic and give a quick dip in hot filtered water)
• 1 pinch saffron thread
• 1 pinch rosemary
• 1 tablespoon peppercorn (green and black)
• 19 g sea salt or 1 tablespoon sea salt
• 1⁄4 1/4 cup brine, from sauerkraut or 1/4 cup whey
• 4 cups filtered water

directions

1. Mix the salt and water together.
2. Place all ingredients except water into a fermentation vessel.
3. Top with brine to cover completely.
4. Check the garlic after a week to see how it is progressing. Leave for 1 month. Date it!
5. 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.
6. Put the garlic in a fridge to slow the fermentation to almost a near halt.
7. My last batch lasted 1 year.