Garlic can be fermented in different ways. Only a few steps are necessary to intensify the taste of the tuber.
Garlic is fermented primarily because it gives it a very intense flavor. At the same time, it has a longer shelf life and develops useful probiotics during fermentation. These strengthen the immune system and can have a positive effect on the intestinal flora. The garlic is mainly used as a side dish - for example as smoked garlic or pickled garlic. But it can also be used simply as an ingredient in various dishes.
Ferment Garlic - Basic Recipe
To ferment garlic, several ingredients are needed. This includes:
- Garlic Cloves
- 250 ml water
- 250 g s alt
They are then pickled for fermentation as follows:
| Step | Explanation |
|---|---|
| Step 1 | The garlic cloves need to be peeled. Here you leave the lower end on the toe. |
| Step 2 | The cloves are placed in a mason jar. They should all be close together, reaching just below the rim of the glass. |
| Step 3 | Now a brine is prepared with the water and s alt. S alt dissolves better in warm water. |
| Step 4 | When the water has cooled, add it to the garlic cloves. It is important that these are completely covered by the s alt water at the end. |
| Step 5 | Now the lid is placed on the jar and closed without using the rubber ring. |
| Step 6 | The jar is placed in a place where it is room temperature and not in direct sunlight. |
| Step 7 | The glass stays here for a few days until the fermentation process has started. This can take up to a week. Small bubbles forming in the brine are a sure signal. |
| Step 8 | It is important to keep opening the jar a little bit during these days so that there is no negative pressure in the jar. |
| Step 9 | The garlic now has to ferment for about a month. |
| Step 10 | When you think it's done, open the jar and insert the rubber ring into the lid and close the jar tightly again. |
A warm outside temperature proves to be particularly advantageous. The higher this is, the sooner the garlic will ferment in the jar. However, once they are done, keep the tightly closed jar in the fridge. It can then be stored there for several weeks.
Bluish-turquoise discolouration is forming in the glass - What is that?
These typical spots are caused by the copper in the water.
This is an absolutely normal phenomenon during fermentation. You don't have to worry about this. They are natural and completely harmless.
Black Garlic - A Delicacy
Another way to ferment the garlic is described below. This method produces the so-called black garlic. This is considered a delicacy, especially in China and Korea, and is used in the preparation of various dishes. He has a very fine taste.
The process used in this type of fermentation is also known as the Maillard reaction. The garlic gets a black color through fermentation and subsequent drying.
Black Garlic is not particularly difficult to make. This requires the following ingredients:
- 1 kg organic garlic
- 1 bottle of yeast wheat beer
- electric rice cooker
Then follow the steps below:
❶ The tuber is dipped into the beer as it is and taken out again.
❷ It should drain well and is then placed in the rice cooker in two layers.
❸ The The keep-warm function is now run over several days.
❹ It is important that you open the cooker every day to rearrange the tubers once.
❺ Water develops during the process, which is removed when you open it should.
❻ It takes the cooker 14 days to turn the garlic black. It then has a soft consistency.
❼ Under certain circumstances (and depending on the conditions), this process can take up to four weeks.
❽ The garlic then only has to be dried again and can be used during preparation different dishes.
Basically, the term fermentation is at theProduction of black garlic misleading, since no s alt is used. However, the garlic is still fermenting all the time as it is exposed to heat, moisture and time. Accordingly, it can still be counted among the group of fermented garlic.
Korean Garlic - How It's Fermented
Another variant of fermented garlic is used in Korea. With few resources, however, it can also be easily produced in this country.
You will need the following ingredients:
- 500 g Garlic
- 320 ml apple cider vinegar
- Water
- 180 ml Coconut Aminos
- 2 tbsp honey
To pickle them, the cloves must first be peeled and the end removed. They are then placed in a glass that has a capacity of one liter. Add 240 milliliters of apple cider vinegar. Also, fill up the glass so that all the toes are covered with liquid.
The lid is then tightly closed and left to ferment at room temperature for about a week. When the time is up, pour off the liquid.
Now mix the Coconut Aminos sauce with the remaining 80 milliliters of apple cider vinegar in a bowl. Add the two tablespoons of honey. The mixture is now poured into the glass and water is poured on again.
The lid is put back on the jar and the fermentation process continues. Two weeks later the garlic should be ready. However, it can also be left at room temperature for up to a month.
If you are satisfied with the taste, keep the garlic in the fridge. It will keep for up to a year in the cooler environment.