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Lacto Fermented Garlic

Lacto Fermented Garlic

There’s a Polish Deli just around the corner. We love Garlic. But I might have over done it with the 5 bulbs I bought last week. So what is the traditional / historic way to deal with an excess of Garlic?

Ingredients:-

Garlic cloves, cut in half - lots of!
2 table spoons of salt
2 table spoons of sugar
Dill Seeds, whole (They have the Lactobacillus bacteria you need)
Black Pepper Corns (They also the have Lactobacillus bacteria you need)
Water

Method:-

(1) Add the Salt and Sugar to the water. It will dissolve over time. Don’t heat it as you will kill the bacteria.
(2) Cover the Garlic cloves, Dill seeds and Pepper Corns in the brine.
(3) Pour into a sealable jar and pop the lid on.
(4) Vent every day, more often as the fermentation peaks. (You will fill the house with the smell of Garlic!)
(5) After a month or so the fermentation will die off. Good to eat. But only use ½ the amount which you would have with fresh Garlic!!!!

 

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Cold Chicken Salad

Well all good things come to an end. Our bargain basement ( Bargain Cellar – We’re not American! ) Chicken at £2.35 has provided three meals for us. A Roast Chicken Dinner, followed by a Chicken Pasta Bake and yesterday the remains made a pretty good cold salad. Ideal for a rather muggy evening.

We had home made Gluten free Garlic Bread, Crispy Wedges and home made Marie Rose sauce with it and it was pretty good. You can tell this was Sue’s creation as it’s nicely presented and there it’s that blue tinge to the picture which is caused by the Fire Engine lights outside when it’s my turn to cook!

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