Who Doesn't Love Garlic? Ferment it!

by Jerri

Garlic is my absolute favorite food to ferment. I am lost without a jar full of fermented garlic in my fridge, and it's a life/time-saver when cooking meals. There was a time I would even press cloves in the morning as part of my children's daily supplement routine.

Now that it is fall in Oregon, it's time to plant the garlic so that it can grow long roots over the winter and spring, and then be harvested in the summer. My garlic comes from Eastern Oregon from a wonderful farmer who specializes in garlic seed.

My sweet pup is here on squirrel watch while I plant the cloves: 

garlic cloves planted with chicken wire around it

The chicken wire is meant to help keep critters, mainly those pesky squirrels and bigger birds, out of my garlic. My garlic actually started sprouting already, so in a panic I contacted my farmer, and then I had some help covering the patch with leaves as mulch to get me through the next 9 months: 

people laying down mulch in a garden
garlic scapes in a garden

It'll eventually look like this:

garlic scapes in garden box with long stems

Then harvest and curing sometime in June/July:

garlic plants hanging from the ceiling

It's super easy to ferment...

  1. Get those cloves out of their skins
  2. Stuff them into the fermenting container
  3. Create a brine of 1-3 Tablespoons of sea salt per quart of water
  4. Pour the brine over your garlic, fully submerging them
  5. Add weights to keep them down under the brine
  6. Screw the lid on, preferably an airlock
  7. Put in an area 65-70ºF, colder is ok
  8. Ferment 3-7 days, my preference is 7!
  9. Store in the fridge
garlic cloves fermenting in a mason jar with an airlock on the lid