Pretty soon there will be a glut of garlic and this is a great way to preserve some of it for future use or to add a sneaky ferment into everyone’s meal. Obviously if you cook it you will lose the probiotic benefit, but you can pop it into your home made mayonnaise, salad dressing, or just slice it through your salads.
- 3 1/2 cups of peeled garlic clovers
- 1/4 cup of whey
- 1 TBS of Salt
- Filtered water.
- Put garlic in large jar.
- Add whey and salt, and fill jar with filtered water.
- Leave to ferment on the bench for 3-5 days.
- Move to cold storage. May last up to 12 months.