Fermenting lid (we like Nourished Essential Easy Fermenter Lids)
Garlic Peeler (not necessary but very helpful) we have them at the Market on the Farm
Nourished Essential Fermenting Weight (not necessary but can helpful)
FGF garlic cloves, peeled
4tbspsea salt or Kosher salt
4cupswater (filtered water or well water - make sure it does not contain chlorine)
Place your peeled garlic cloves in a glass canning jar. Fill the jar up to 3/4 full with the peeled garlic.
Mix a ratio of 1 Tablespoon of Sea Salt or Kosher Salt to 1 cup of water. Stir until the salt dissolves into the water.
Make enough brine to cover the peeled garlic and fill the jar leaving a 1/2 inch air gap at the top of the glass jar for rising and bubbling of liquid that happens during fermentation.It is important to keep your garlic submerged in the salt water at all times or it may spoil. Fortunately, garlic cloves usually sink. If you have trouble keeping the garlic under the water, you will need to weight it down with a Nourished Essential Fermenting Weight.
Then remove the fermenting lid and weight (if used) and replace with a canning jar lid and refrigerate. It will continue to slowly ferment in the refrigerator, but very slowly. The taste does get a little stronger though as time goes on. Also, the brine and the garlic darken (slightly orangish brown) over time. The flavors deepen and become more intense and it is fine to use! Fermented garlic stored in the refrigerator will last up to two years.