Garlic Paste

Fermented Garlic Paste is a convenient and flavorful ingredient to have on hand year-round. This paste provides instant garlic flavor to any dish without the need for peeling and mincing fresh cloves every time. While it does require some effort to peel the garlic cloves, the result is a versatile paste that adds a finishing garnish to various dishes. Mixed with fresh parsley, it becomes a delicious topping for homemade oven-fries. This recipe uses the pastes and bases fermentation technique to create a sticky, thick garlic paste that can be stored in the refrigerator for up to a year, making it a valuable addition to your culinary arsenal.

Yield: About 1 pint
(fermentation vessel: 1 quart)

INGREDIENTS:

• 6–8 heads of garlic, cloves separated
• 2 teaspoons unrefined sea salt

INSTRUCTIONS:

1. Process the garlic cloves in a food processor until they reach a paste consistency. The paste should have a sticky, thick, gooey consistency, which makes it easier to keep submerged during fermentation. Sprinkle in the salt. Although there may not be a noticeable change after salting, the brine will form during fermentation. Note: If available, add 1–2 tablespoons of fermented brine to the paste for additional juice and to jumpstart the fermentation process. Avoid adding water.
2. Press the garlic paste down into a quart-sized jar, ensuring there are no air pockets. Top the paste with a quart-sized ziplock bag, pressing it down onto the surface of the ferment. Fill the bag with water and seal it. The bag will act as a follower and keep the paste submerged.
3. Place the jar on a baking sheet and set it aside in a cool area away from direct sunlight. Allow the paste to ferment for 14 to 21 days.
4. Check daily to ensure that the paste remains submerged. It is normal to see scum on the top, which is generally harmless. Refer to the appendix if you have any concerns.
5. Starting from day 14, you can test the ferment to determine its readiness. The garlic paste should be milder in flavor than when it was raw and exhibit some acidity.
6. Once the garlic paste reaches the desired flavor, tighten the jar lid and store it in the refrigerator. The fermented garlic paste will keep refrigerated for up to 1 year, although it is likely to be used up much sooner due to its versatile and delicious applications.

TIPS:

• Use fresh and high-quality garlic heads for the best flavor and results in your fermented garlic paste.
• Take your time to peel the garlic cloves properly, ensuring that the cloves are separated and free from any papery skins.
• Adjust the amount of salt according to your taste preferences. Start with the suggested amount and add more if desired, keeping in mind that the paste will become milder and less salty during fermentation.
• Consider adding 1-2 tablespoons of fermented brine to the paste if available. This can help kickstart the fermentation process and add extra depth of flavor to the paste.
• Ensure that the garlic paste remains submerged during fermentation by using the quart-sized ziplock bag technique. This helps prevent exposure to air and promotes a successful fermentation.
• Place the jar on a baking sheet during fermentation to catch any potential spills or leaks and make cleanup easier.
• Check the paste daily during the fermentation period to ensure it stays submerged and to monitor its progress. Remove any surface scum that may form, as it is generally harmless.
• Taste the fermented garlic paste starting from day 14 to determine its readiness. The flavor should be milder than raw garlic and have a pleasant acidity.
• Store the fermented garlic paste in a tightly sealed jar in the refrigerator. Proper storage will help maintain its freshness and flavor for up to one year, although it is likely to be consumed before that time.