Fermented garlic can be used in many varieties of dishes, such stir-fries, blended into dressings or salsas or even as you would normally use garlic in a pasta sauce or soup. The fermenting process creates savoury taste which is often provided by ingredients such as fish sauce. parmesan or anchovies.

1. Peel the garlic cloves and place in a sterilised jar.

2. Add the salt and cover with water.

3. Place a disc of greaseproof paper on top of the cloves to ensure they are completely submerged under the water. Close the lid and leave at room temperature for two weeks.

4. For the first few days you will need to 'burp' the ferment daily to release the newly created gases and prevent the jar from exploding.

5. Taste the garlic after 2 weeks. If you are happy with the level of fermentation, transfer to the fridge. Otherwise you can leave it out longer to carry on the fermentation for a more sharper and tangy flavour. Once in the fridge, the fermented garlic should last for at least 6 months.






TIPS:
Always ensure the cloves are fully submerged in the brine. You can use as much garlic as you want, just keep accurate ratio of ingredients.