Fermented garlic paste has a sweet, caramelized flavor that's wonderful added to sauces, soups and anything else you want to add garlic flavor. Makes about 1 pint Fermentation Time: 14-21 Days
Ingredients
6-8 Heads Of Garlic Peeled
2 Teaspoons Of Salt
Instructions
Put the peeled garlic and salt into a food processor and blend into a paste.
Taste to see if you have enough salt. It should taste on the salty side, because pastes are meant to be used as flavor enhancers. Similar to a bouillon.
Add the paste to a small mason jar and leave about 1 inch of space from the top.
Press it down with a spoon or tamper. You should see the brine come up and over the paste when pressed. The brine may go down after pressing, but it's still fine. This is enough brine to ferment in.
Add a fermentation weight to reduce exposure to air and prevent mold.
Set on the counter out of direct sunlight for 14-21 days.
Check every few days to make sure the paste is under the brine or press it back down.
After 14 days, taste the paste for acidity and sweetness. It's ready when the spiciness has mellowed, it tastes slightly sweet and it will be a light brown, caramel color (like the pictures in this post.)
When ready, store in the refrigerator. Paste will last for up to 1 year.
Notes
Garlic may turn a bluish green the first few days. This is the garlic reacting to the minerals in the salt. The color will fade and it will turn a light brown color when ready. Taste it after 14 days. It's ready when the spiciness has mellowed and it tastes slightly sweet.
Recipe by Fermented Food Lab at https://www.fermentedfoodlab.com/fermented-garlic-paste/