Hi all!
Now autumn is the harvest. It's good when the harvest is big. But sometimes we do not know how to keep it as long as possible. I had a similar problem with garlic.
If you just leave it to lie, then after a while we will see the following picture:
In order to prevent the garlic from sprouting, I decided to ferment part of it.
It is very easy to do this. It is necessary to peel each clove of garlic from the husk, wash it, put it in a clean, disinfected jar and pour it with a solution of water and salt. You can easily find the exact recipe on the Internet. The main thing is to put it to ferment not in the kitchen, since during fermentation, garlic emits a very strong smell due to its essential oils. I put it in the locker on the balcony.
It is important not to cover the jars with a lid, but only slightly cover them a little on top, as the gases collected inside the jar due to fermentation can burst it. Twice a day - in the morning and in the evening - you need to drown the garlic in a liquid (it will float to the surface during fermentation) so that mold does not appear on it. After a couple of weeks, when the fermentation is over, a jar of garlic should be put in the refrigerator, where it can stand for quite some time.
As you can see, the garlic is beautiful and fragrant. The longer it stays in the fridge, the tastier it becomes. It is very tasty with first courses: various soups, borscht, etc.
In addition, fermented garlic is very rich in lactobacilli, which are necessary for good digestion, and therefore health.
Make fermented foods and be healthy!!!
(all photos are taken by me)
