{"id":10352,"date":"2011-02-14T13:36:17","date_gmt":"2011-02-14T19:36:17","guid":{"rendered":"http:\/\/blog.sustainablog.org\/?p=10352"},"modified":"2011-02-14T13:36:17","modified_gmt":"2011-02-14T19:36:17","slug":"fermented-garlic","status":"publish","type":"post","link":"https:\/\/sustainablog.org\/articles\/fermented-garlic\/","title":{"rendered":"How To Make Delicious Fermented Garlic"},"content":{"rendered":"
<\/a><\/p>\n Fermentation is a great way to take ordinary foods and make them even more delectable, and nutritious. Common fermentation favorites include foods like sauerkraut, pickles, cheeses, sourdough bread, and many more. Almost every food has its fermented counterpart, and garlic is no exception.<\/p>\n Here’s a simple way to make delicious fermented garlic with nothing more than salt and water!<\/p>\n To make a simple lacto-fermented garlic, all you need is garlic, salt, and water, and an appropriate vessel. Try starting with a pint jar, or a quart jar if you have a whole mess of garlic.<\/p>\n Whole fermented garlic cloves can be put through a food processor and made into a delicious spead. Spread the garlic on toasted bread, pizza, or toss into pasta. Whole cloves can be minced and cooked the way you would use fresh garlic. Remember that the flavor of fermented garlic is very intense and a little goes a long way! Enjoy!<\/p>\n For more about the wild world of fermentation, check out wildfermentation.com<\/a>.<\/p>\n Note:<\/strong> If your fermented garlic is turning green, do not fear. It’s a natural chemical reaction that causes the green color<\/a>.<\/p>\nHow to make lacto-fermented garlic<\/h3>\n
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How to enjoy your fermented garlic<\/h3>\n