Fermenting garlic

1 year ago
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Fermenting garlic with Malka Reichman, herbalist

Leave on countertop for 14-30 days. Make sure the vegetables are completely submerged and below the waterline. Once it is fermented (sour enough for you), refrigerate.

Pickling spices (You can buy them organic and in bulk on vitacost.com)
4 T black peppercorns
4 T mustard seeds
4 T coriander seeds
4 D dill seeds
4 T allspice
2 teaspoons red pepper flakes.

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