Fermented Garlic Paste is one of the best ferments to have on hand. Fermentation causes the garlic to develop a sweet, caramelized flavor similar to roasted garlic.
But it’s better, because once you ferment garlic paste, you can store it in the fridge for a year. That’s if you don’t eat it all first.
I made two batches of fermented garlic paste while filming videos for my online course, Fermenting Veggies. Now I’m down to one little jar and have been using it sparingly so that I don’t run out.
I use a little when I want to add garlic flavor to my food, which is all the time. I like to add a small dollop to soups for extra flavor, stir some in butter to make garlic butter to put on steak and veggies.
Fermented Pastes are tricky to make because they have little brine. They need to be carefully packed and weighted in the fermenting jar so they don’t get exposed to air. The best way to weigh a fermented paste down is to use a fermentation weight.
Compared to sauerkraut and pickles, fermented garlic paste needs to ferment for 2-3 weeks to develop the acidity and sweetness that makes it taste like roasted garlic.
Once made the paste will last for a year in the refrigerator.
- 6-8 Heads Of Garlic Peeled
- 2 Teaspoons Of Salt
- 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.
Taste it after 14 days. It's ready when the spiciness has mellowed and it tastes slightly sweet.