I can’t for the life of me remember why I started making this Fermented Chopped Garlic recipe. It could be because it only requires two ingredients, Salt and garlic.
Maybe it’s because I hate messing with and chopping garlic. It could also be that I forget to purchase it from the store when I run out. This recipe serves all of my lazy girl needs. I only have to make this once every 6 months because it lasts forever in the fridge. Which also means I only have to deal with garlic every six months. Win win.
If you don’t wish to deal with fresh garlic at all you can simply purchase the pre-peeled bags of it to make this recipe. I’ve done it. Both ways work. Just know fresher is always going to taste just a little better.
A Word About Airlock Jars
The only piece of hardware I really recommend is an Airlock jar. I have used many different jars for fermentation. Airlock jars are my absolute favorite. My husband handmade mine. But, if you aren’t into that you can simply purchase them on the World Wide Web. If you don’t know which kind of fermentation jars to get be sure to check out my post all about them HERE.
I like to leave this to sit for at least two weeks. But it’s usually longer. The garlic will change in color slowly. It will naturally darken. I’ve had some of it turn green. It’s totally fine as long as its not moldy. This usually has to do with either the age of the garlic or the compounds in the garlic changing from the fermentation process.
Make sure not to fill the container less than an inch to the top. The garlic will expand after several days due to the fermentation process. If you over fill the jar, the garlic will attempt to escape your container. This is why I love airlock jars. Most fermentation needs as little air as possible to prevent mold growth. So typically you want your product either submerged under liquid or filled near the top of the jar to prevent oxygen. But with the airlock it removes most of the oxygen due to the expanse of gases pushing more air out of the one way valve without the need for extra food in the jar. It prevents mold and you don’t need to overfill the container.
How to Fill the Bubbler
Once you have the product filled make sure to fill the top bubbler to the designated line. Most people use water which will work fine. I however, like to use vodka. Vodka tends to keep it mold free and more sanitary which I’m all about. For some reason I also find it makes it the airlock work better. Either way, make sure if you keep the jar fermenting for several weeks you check on the liquid level in the bubbler and refill as needed.
Do I Need a Weight for This?
So I use fermentation weights for most of my ferments. This is one of the exceptions. It is a very dry ferment. So there is not a lot of liquid. There really isn’t anywhere for the fermentation weight to go. So it really isn’t necessary or very functional.
Making the Next Batch and Storage
Once you have leftover garlic from your first batch, make sure to mix a little with the new one. This will help the fermentation process to go much faster on the next batch. Be aware that when you break the seal to open it, the scent of garlic will knock your socks off. The garlic scent as well as the flavor increases with the fermentation process. So you can reduce the amount of garlic in your recipes if you like.
Storage and Cleanup
Once you are all done, store it in the refrigerator and use as needed. It will keep for around six months. I recommend keeping one airlock jar just for garlic if you can. I also recommend hand washing your container and airlocks even if they are dishwasher safe. If you don’t it will make your dishwasher smell like garlic for a week.
This recipe is easy to double or even triple. I make a pound and a half at a time. Don’t forget to use it to make garlic bread. You’ll never want store bought again.
Fermented Chopped Garlic (One Ingredient)
- 6-8 oz peeled garlic
- 1 tsp salt kosher or sea salt is fine
- Put all garlic and salt in food processor after peeling and pulse to desired consistency.
- Put in lock tight jar and seal. Leave for minimum two weeks and up to six.