Fermented Garlic

This simple fermenting recipe transforms garlic from ordinary to extrordinary!

Servings: Pint Jar (475ml)

1 heaping cup Garlic cloves peeled
1-2 slices Onion thick
Handful Fresh Herbs (ie: rosemary, dill, tarragon, oregano, basil) sub with 1tsp (3-5g) dried
¾ tbsp Salt salt with no anticaking agents added
2 c Water

Wash the jar, lid and weight in hot soapy water. Sterilization is not required.
For the brine, add the salt to the water and mix thoroughly.
Peel the garlic cloves. Set aside any bruised cloves, they will still be usable. However, never use any clove that had any signs of dusty or fuzzy mold.
Regarding the bruised cloves: Cut off the bruised portion and discard. Use the good portion in the fermentation.
Slice 1-2 thick slices of onion and cut up. (They will fit in the jar easier if cut up)
Cut your fresh herb of choice into 1 inch (2-3cm) segments.

Place the onion in the jar.
In layers, add the garlic and fresh herbs.
If subbing fresh herbs with dried herbs or spices, intermittently sprinkle them throughout the garlic layers.
Load the jar 75-80% full. The 2inch (5cm) headspace will allow room for the fermenting weight and brine.
Pour the brine over the garlic up to the jar threads.
Add the glass fermenting weight and press down. The fermenting weight helps hold the garlic & herbs beneath the brine which is imperative for a safe & successful fermentation. Therefore, don't skip the weight!
Add a little more brine if the fermenting weight is not fully submerged. You want everything beneath the brine.
Place a loose lid on the jar. So long as the lid is loose, the fermentation gasses will be able to escape and you will not need to burp the jar.

Leave the jar(s) of garlic on the countertop at room temperature for 2 to 3 weeks.
It's recommended to place the jar(s) on a kitchen towel to catch any possible brine overflow during fermentation.

Feel free to begin taste testing the garlic around the 2nd week.
To do so, open the jar and remove the weight with clean hands. Next, use a fork to pull out a clove. If the fermented garlic tastes good to you, end the fermentation.
If you want the flavors of the fermenting garlic to further evolve, re-wash the weight and place it back in the jar. Place the lid on and allow the garlic to continue fermenting another week on the counter.

When you are ready to end the fermentation, remove the fermenting weight and clean out any kahm yeast that may have developed.
Removing the weight will take most of the kahm yeast out with it (if there is any). Next, use a paper towel to wipe the inside of the jar and dab out any remaining kahm yeast pieces.
Since kahm yeast is harmless, it is ok if some flakes remain in the jar.
Secure a tight lid on the jar and place the fermented garlic in the refrigerator where it will last for many months. Enjoy!