Pickled garlic

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).

1. Pour the water into a container with a tight-fitting lid;
2. Add the salt and stir until completely dissolved;
3. 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.