Fermented garlic cloves?

Question

The CSA I belong to sells things before the growing season starts. This week I was offered fermented garlic cloves along with the usual veggies, eggs, etc. I like fermented, and I like garlic, so I bought a jar and will be picking it up on Friday.

So, what do I do with it? A google search on "fermented garlic" offers no help. Has anyone tried it?

Answer

OK, I finally cracked the jar open and used the fermented garlic cloves...

Ingredients are: garlic cloves, dried oregano, sea salt. They're whole peeled cloves in a clear brine - very crunchy and very sharp-tasting. Kinda like the garlic cloves that one might find in a pickle barrel, just unseasoned (I don't taste the oregano). The first time I opened the jar was uneventful, but the second time - a couple of weeks later - it fizzed over like a baking soda+vinegar volcano! It was pretty exciting... but I'm easily amused...

In case you're curious to try, it is made by Wills Valley Farm in Lancaster, PA. I found a website: http://estore.websitepros.com/1304231/StoreFront.bok but don't see the garlic on there. They do lots of weird lacto-fermented stuff.

It's definitely not Korean Black Garlic - though I'm happy to learn about it and plan on picking some up to try.

Answer

I just had my first experience with fermented garlic last evening....it's amazing. At first I thought they were figs....then oil cured olives...then after tasting it...I had no idea. I had to ask the chef that prepared the dish....fermented garlic. can't wait to experiment more with it. My husband thought they were olives soaked in molases. Funny what we think up after having a bit too much wine.

Answer

does anybody has any idea how to do this at home? without buying a finished product...?

Answer

I love fermented garlic! I mean lacto-fermented pickled garlic. There is a recipe for it in Sally Fallon's "Nourishing Traditions." I am interested in learning more about your CSA. I work for a CSA and we are also interested in extending our season with value added products, particularly dried herbs and fermented veggies. What is the name of the farm you belong to?

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Fermented garlic cloves?

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