Pickled (Lacto-Fermented) Garlic Recipe
Recipe Description:
We all should be eating more fermented foods and garlic is one food that many of us consume regularly. Why not ferment it to add some additional probiotics to our diets?
Recipe
Instructions:
Place the whole garlic heads on a sheet pan and roast the garlic in the oven, at as low of a heat as you can go, for 45-60 minutes. The skins should be peel right off, but the garlic should still be firm. You don’t want to overcook the garlic, in order to preserve as many of the nutritional compounds as possible.
Remove from the oven and let the cloves cool for 10-15 minutes. The next part is a bit tedious. You have to peel each clove of garlic.
Once you have the garlic peeled, place all of the cloves in a clean quart mason jar. In a separate dish, dissolve the salt into 2 cups of filtered water. Add the whey (only if water is room temperature and not hot, otherwise it will kill the bacteria). Pour the liquid over the garlic cloves. If you don't have quite enough liquid, just add a little more water until the garlic is about one inch below the liquid and the liquid is about one inch below the top of the jar. Shake everything around to mix and cover with a lid (not too tight). Leave at room temperature for 8-10 days and then move to cold storage.
Pickled garlic will keep for at 6 months to a year, if not longer.
Note: If your garlic turns blue or green, don’t be alarmed! The color change happens when the anthocyanins and/or the sulfur compounds react with the acidity or minerals in the water. Many times, it’s the reaction of the garlic to copper in the water. It is still totally edible and won’t hurt you.
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