Fermented garlic is an essential staple in my pantry. I use it wherever I might use regular garlic as the flavour is similar if not more mellow than freshly chopped garlic.
To ferment garlic you have 2 basic options. If you want to use whole garlic you would make a brine, cover the garlic in brine, weigh it down, attach an airlock and ferment for several weeks to several months- however long you want to let it go. This is a good method if you use garlic occasionally and don’t want to babysit it at all. At the decided end of fermentation you can then blend or use whole.
If you want to use chopped garlic (which is handy to have on hand), you would chop or purée the garlic, weigh the garlic, and multiply the weight of the garlic by .02. So if you had 100g of garlic you would add 2 grams of salt. For this method you would want to use a solid lid on your fermentation vessel (for example a mason jar and lid) and shake daily or several times daily to discourage mold growth. This method is ideal for someone who uses garlic ever single day and can tend to it easily.
I am using mine right now for a nice roast that is destined for some sandwiches 🙂
