fermented garlic!!!

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    I’m so excited about my fermented garlic. It tastes mild and nutty. I used this recipe http://www.deliciousobsessions.com/2012/01/52-weeks-of-bad-a-bacteria-week-1-pickled-lacto-fermented-garlic/

    The only thing I would do differently is cut some of the larger cloves in half next time. The smaller cloves are milder, thanks to the fermenting process.


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    Cool!! Thanks for the post.


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    Yum, I’ve been “getting around to” making fermented garlic for a few years. I include it in my kim chi and sometimes in my sauerkraut, but I haven’t made just a jar of garlic before. This would make it easier to eat raw garlic during the day, when I still might have massage appointments later (without grossing out my clients too much, haha).


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    I found this blog a while back and tried the garlic. I wasn’t impressed. It tasted spoiled. My boyfriend’s father loved it though…

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