Pickled garlic
Source of antioxidants and probiotics, pickled garlic supports immunity and digestion. Its sharp taste adds spiciness to dishes, enhancing their aroma and richness.
Vegan dishes
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| Allowed on diets | |
|---|---|
| Keto | |
| Paleo | ? |
| Mediterranean | ? |
| Anticandidal (ACD) | |
| FODMAP | ? |
| AIP | ? |
| DASH | ? |
| GAPS | ? |
| Low Lectin Diet | |
| Low Histamine Diet | ? |
| Gluten-free Casein-free (GFCF) | |
| Specific Carbohydrate Diet (SCD) | |
| Low Oxalate Diet | |
| MIND | ? |
Kitchen: Italian
Difficulty: simple
333
Servings: 8 (1 serving ≈ 156 gram)
Digestion time: 2 hour
Clean the garlic (50 cloves) and place it in a sterilized jar.
Pour in the brine (2 cups) at room temperature, seal tightly with a lid, and place it in a cool, dark place.
Ferment for about a month at room temperature. The smell of the garlic will become mild and slightly sweet. Store the finished garlic in the refrigerator in a sealed jar for a long time.
Preparing the Brine
Take cold distilled or melted water (4 cups) and fine salt (3 tbsp).
- Pour the water into a container with a tight-fitting lid;
- Add the salt and stir until completely dissolved;
- Seal with a lid and place in the refrigerator until use.
If you need the brine immediately, dissolve the salt in 1 cup of very warm water, then combine it with 3 cups of cold water.
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