Denim Deb
More Precious than Rubies
- Joined
- Oct 21, 2010
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I am soooo glad that I held off on the fall-planted garden and amended the garlic bed, instead. We had some rain yesterday so I decided to put my "hard" work to the test and see if I could turn the soil in there today...and it turned, instead of coming up in a huge clod and sticking to the fork! Saaa-weeeet!!!-Fermented Minced Garlic:
For Pint Jars (prepare in a quart jar):
4 - 5 garlic heads (bulbs)
2 teaspoons Sea Salt
2 Tablespoons whey
Peel and mince garlic, put into glass jar. Add sea salt and whey. Top ingredients off with filtered water (in quart jar) for 2 - 3 day fermentation at room temperature, then transfer to pint jars, store in refrigerator.
For Quart Jars:
15 heads (bulbs) of garlic
A couple Tablespoons Sea Salt
6 - 7 Tablespoons whey
Peel and mince garlic, put into glass jar. Add sea salt, whey and filtered water (add enough water so that the garlic is under the liquid). Ferment at room temperature for 2 - 3 days, then refigerate.