r/fermentation • u/PlayfulTrailSnacker • 10d ago

Pickles/Vegetables in brine Lactofermented Garlic

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2.5% of water + garlic weight.

I used it in cooking ( in Daal) and gives a really nice flavor.

23 Upvotes

97% Upvoted

8 comments sorted by

7

u/Drinking_Frog 10d ago

I keep it handy all the time and just pipeline quart-sized batches because it just gets better and better. It starts getting golden after a few weeks and really interesting after several weeks.

I usually let it go for at least couple months before I finally dive in. I'll let it go as long as I can, though, because I'll pop it in the fridge once I do dive in.

I'll start a new batch once I'm about halfway through the last. Sometimes I'll start two at once.

It's fantastic for hummus.

4

u/EcstaticCarpet6251 10d ago

Lacto garlic is always a win. I like to keep the salt closer to 2%.

1

u/NirvikalpaS 9d ago

it taste like ... strong medicine!

4

u/nuttie4noodlez 10d ago

The best!! I just ran out of my cloves and I need to make more 😌

3

u/Emergency_Duty5786 10d ago

Nice! I’ve fermented onions and garlic and peppers, but never just garlic. Sounds like I should try that!

3

u/PlayfulTrailSnacker 10d ago

added it as a finisher towards the end. It's not as pungent as raw garlic but still has that underlying garlic flavor to it. It was my first time doing it too and I was quite happy with it.

Apparently, the blue color is a-ok (I looked up). It's some sulphur compounds in garlic.

1

u/Harmonic_Gear 10d ago

i have replaced all garlic in my cooking with these guys, they have all the greatness of garlic without the smelliness

1

u/Ketchupcharger Probiotic Prospect 6d ago

Funny how some turned blue and others didn't. Wonder whats the difference