Garlic is known for its many benefits. It particularly helps to flush bacteria from our bodies, reduces cholesterol and helps with digestion. Today we're giving you a recipe for garlic confit, which is fermented thereby enriching the garlic with nutrients and reducing the impact on your breath. It's a condiment that you can team with lots of different recipes while enjoying all its benefits.
Preparation: 25 minutes
Fermentation: 1 week at 20°C and 1 month at less than 18°C
- A 750g jar
- Cloves from 8 heads of garlic
- 500ml water
- 15g sea salt
- If wished: thyme, oregano, rosemary, etc.
Preparing the garlic
First, peel the cloves of garlic using the No. 07 chestnut knife, remove germs and heads, then dilute the salt in the water.
Then put the garlic cloves and herbs in the jar.
Preparing the fermentation
Pour the salted water over them. The garlic cloves should be covered entirely.
Close the jar and let it ferment for the time indicated above. Place a saucer underneath just in case the jar overflows.
Putting the garlic confit in the courses
Once the fermentation's over, you can use the fermented garlic in starters or meals. For example, feel free to add it to sauces like mayonnaise or pesto, and even houmous. You can also cook it slightly and then chop it up to add it to a stew or stir-fry.
Keep the fermented garlic in the fridge once you've opened it.