Fermented Garlic Paste
Condensed recipe from Fermented Vegetables by Shockey & Shockey
You'll want to have this on hand year-round. When you don't feel like peeling and mincing fresh clovers, this paste adds instant garlic flavor to any dish.
You Will Need
cloves separated and peeled
iodine-free salt (fine-grain)
Process garlic to a paste consistency in food processor.
Sprinkle in the salt and mix well.
Press the paste down into a pint jar, packing any leftovers into a smaller jar.
Hold it below the brine
with your method of choice.
Screw on lid and leave to ferment for 14 to 21 days.
You can start to taste the garlic paste on day 14. It's ready when the garlic is milder than when it was raw.
When it's ready, tighten the lid, then store in the refrigerator. It will keep for 1 year, though you will use it up much sooner than that.
This recipe developed by Holly Howe of MakeSauerkraut! (https://www.makesauerkraut.com/)