Firstly, I’m really excited about this. Secondly it uses an ingredient that will be out of season before the recipe is finished. If you want to make this dish you are just going to have charge into the unknown with all fingers crossed.
Why the excitement? It’s using a fantastic ingredient (fresh wet garlic) and a technique that is rarely used in western cuisine. You may know of a few products produced from fermentation such as soy sauce, Worcestershire sauce and Sauerkraut. Fermentation can completely change the taste of product and frankly I’m too curious to let this dish get away.
So what do I need?
- Peeled fresh garlic (also called wet or green, its season will be finished in a few weeks time)
That’s literally it. Make up a 4% brine (4 grams of salt per 100ml of water) and seal your garlic and brine mix in an airtight container. I added a small sprinkling of curing salt just to be on the safe side of botulism.
Leave for three months then enjoy raw much like pickled garlic!