Fermented Garlic Paste

Not being able to meet people can be quite stressful and we too, miss the exchange with you and
our spice girls in our offline food preservation cooking classes. Yet, we try to look for the silver lining.
Since there is nothing more comforting than good food in uncertain times, the opportunity to eat lots
of garlic without having to worry about THE GARLIC BREATH is definitely one of the more positive
effects this crisis is having on us.
 
ALL ABOUT THE TASTE
 
We love garlic,
  • it adds unique flavor to any meal
  • it is good for your heart
  • it is loaded with anti-oxidants
  • and most importantly, it is the main reason why garlic bread exists
ALL ABOUT THE WASTE
Garlic is delicious and buying it in bulk is cheaper. Yet, sometimes the sole task of peeling the garlic
is too much of a hassle and we refrain from adding garlic to our dish at all. It’s a pity, especially since
this laziness can lead to a phenomena which we call “The rise of the green dust”. If you ever lifted a
garlic head, only to realize it has gone bad, you know what we are referring too.
 
This fermented garlic paste should be among your kitchen essentials since it is easy to make and
can last up to a year in your fridge.
 
Cultural pro-tip
Chewing cardamom, fennel, cloves or anise seeds can help to neutralize the garlic odor.

Fermented Garlic Paste

create a creamy paste with only two ingredients to leverage your food
Prep Time8 mins
Fermentation14 d
Course: Side Dish
Cuisine: Indian
Keyword: condiment, garlic, kitchenessentials, paste
Servings: 1 cup
Cost: £ 2.35

Equipment

  • blender
  • mason jar
  • small bowl or fermentation weights
  • knife

Ingredients

  • 230 g garlic (4-5 heads)
  • 5 g salt (1 tsp)

Instructions

  • Peel the garlic gloves (but them in a bowl or container and shake until separated)
  • Remove the top part of the garlic gloves
  • Add the garlic gloves together with the salt into the blender
  • Blend until smooth
  • Transfer the paste into a clean jar (try to remove all air bubbles by gently smashing the jar on the counter, use a spatula if necessary)

Fermentation

  • Cover the paste with a cabbage leave and a small bowl or jar (you could also fill a plastic bag with water). It is important that the surface is fully covered and no air touches the paste.
  • Put the lid on the jar (but don't screw it on) and keep out of direct sunlight for 2 weeks.
  • Transfer the jar into the fridge once this time has passed and the paste turned slightly brown.

Notes

Food Waste Tip:
Add oil to the garlic scraps to create garlic oil.

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