Fermented Garlic Paste

Fermented garlic paste is a bold and flavorful condiment that adds a umami depth to any dish. This recipe uses a simple blend of garlic, salt, and water, which is then fermented for a week to develop its characteristic sourness and pungency. The resulting paste is a versatile ingredient that can be used in everything from marinades to salad dressings to stir-fries. It's also a great way to add a boost of probiotics to your diet.

Fermented garlic paste has been used in various cultures for centuries. The ancient Egyptians used it as a condiment and medicine, and it is still a staple ingredient in many Asian cuisines. In recent years, fermented garlic paste has gained popularity in the West as a healthy and flavorful alternative to traditional garlic powder or salt. This recipe is based on the traditional methods used to make fermented garlic paste, but it has been adapted to make it easier to prepare at home.

Prep time: 10 | Cook time: 0 | Serves: 16

Ingredients

• 1 pound garlic cloves, peeled
• 1/4 cup sea salt
• 1/4 cup filtered water

Instructions

1. Combine the garlic cloves, sea salt, and filtered water in a food processor and process until smooth.
2. Transfer the mixture to a glass jar and cover it with a cheesecloth or fermentation lid.
3. Let the mixture ferment at room temperature for 7-10 days, or until it has a sour smell and taste.
4. Once the paste is fermented, store it in the refrigerator for up to 3 months.

Why It Works

• The fermentation process breaks down the carbohydrates in the garlic, making the resulting paste easier to digest and more nutritious.
• The salt helps to draw out the moisture from the garlic, which creates a more concentrated and flavorful paste.
• The water helps to create a smooth and spreadable paste.