I was intrigued by
FoodInJArs' Seer Torshi, or longterm fermented garlic. The description sounds ?good? So, anyways, several months later here we are! I ended up using a large portion of my
hardneck garlic harvest here, maybe about 12 heads of garlic! The cloves that weren't a good size got thrown into a mini batch of
hot water bath pickled garlic.
First, the garlic must ferment in the vinegar, honey, salt solution for ~2 weeks.
And then the garlic must age on the shelf for 1+ years, without any hot water bath canning. The vinegar + fermentation process should keep the bacteria at bay. I also like to wipe off some of the salt from the rim of the jars at this stage so it doesn't corrode the plastic lid.
A few months later, this stuff smells
potent when opened! Here's to hoping in 7 months it all turns out well!
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