Instructions
- Fill a 1-quart mason jar with peeled garlic cloves, leaving at least 1” of head space.
- Add salt and cover with filtered, unchlorinated water, making sure the cloves are all completely submerged. Use a fermentation weight if you have one.
- Add an airlock. If you are not using an airlock, you’ll need to “burp” the jar daily, to prevent the off-gassing from building up too much pressure.
- Allow garlic to ferment for 3 to 4 weeks before moving to cold storage.
