Ingredients:

  • 5 lb Whole Garlic Bulbs (fresh, firm)
  • 4 cups Filtered or Distilled Water
  • 2 tbsp Non-Iodized Sea Salt or Kosher Salt (approx 30g)
  • 2–3 sprigs Fresh Dill Sprigs (Optional)
  • 1 tsp whole Black Peppercorns (Optional)

Instructions:

  1. Sterilize all equipment (jar, lid, weight) thoroughly using boiling water or sanitizer to prevent mold or unwanted bacteria growth.
  2. Prepare the Garlic: Peel all garlic cloves completely. Trim woody root ends, leaving the cloves whole. Do not slice or crush them.
  3. Create the Brine: In a small saucepan, simmer 1 cup of filtered water and stir in the salt until dissolved. Remove from heat. Add the remaining 3 cups of cold filtered water to the bowl and allow the brine to cool completely to room temperature.
  4. Pack the Jar: Place the peeled garlic cloves and any optional flavourings (dill, peppercorns) into the sterilized jar. Pack tightly, leaving about 2 inches (5 cm) of headspace.
  5. Submerge Solids: Pour the cooled brine over the garlic until the cloves are completely covered. Place the fermentation weight on top to ensure all solids remain submerged beneath the liquid surface.
  6. Seal and Set: Seal the jar loosely (or use a dedicated airlock lid). Place the jar in a cool, dark location (ideally 65–75°F / 18–24°C) for initial fermentation.
  7. Monitor and Burp: Over the first 7–10 days, monitor for small bubbles, indicating active fermentation. If using a standard lid, unscrew it once or twice daily ('burping') to release built-up CO2 pressure. Retighten loosely.
  8. Check for Readiness and Store: After 7–14 days, when active bubbling ceases and the brine is cloudy, the fermentation is complete. Seal the jar tightly and transfer it to the refrigerator. Allow at least two weeks of refrigerated maturation for optimal flavour development. Fermented garlic can last 6 months or longer in the fridge.