Fermented garlic is a delight: it develops a sweet and subtle flavor, much more delicate than the raw version. Recipe taken from book The magic of fermented foods.
Illustration © Martine Cotinat
Ingredients for a 500 mL jar (3% brine)
- 300 g fresh garlic cloves
- 1 sprig of fresh rosemary
- 250 mL of filtered water
- 7.5 g of non-iodized salt
Preparation
Prepare the brine: dissolve the salt in the filtered water. Reserve.
Separate the pods.
Place them in a jar with the sprig of fresh rosemary.
Cover the garlic with brine up to 2 cm under the lid.
Lightly pack the garlic cloves to eliminate air bubbles.
Close, label the jar and leave to ferment for at least 1 month.
Recipes with garlic:
-
Bulhão Pato Clams
-
Tomato and bread soup
-
Cod mussels and aioli
-
Historical
-
Current version
on 02/13/2026 - on 02/12/2026
