Makes 80g
5 minutes


  • 80g of garlic cloves
  • 3g of fine sea salt
  • 100ml of water


Peel the garlic cloves and place in a sterilised jar
Add the salt and cover with water
Place a disc of greaseproof paper on top of the cloves to ensure they are completely submerged under the water. Close the lid and leave at room temperature for two weeks
For the first few days you will need to 'burp' the ferment daily to release the newly created gases and prevent the jar from exploding
Taste the garlic after 2 weeks. If you are happy with the level of fermentation, transfer to the fridge. Otherwise you can leave it out longer to carry on the fermentation for a more pungent, tangy flavour. Once in the fridge, the fermented garlic should last for at least 6 months