FERMENTED GARLIC PASTE
Fermented Garlic Paste is a powerful and versatile condiment that enhances the flavour of any dish. By fermenting garlic, you mellow its sharpness while intensifying its umami flavour. This simple, three-ingredient recipe offers a convenient way to preserve garlic, ready to be used in a variety of recipes like soups, sauces, marinades, or spreads. Add sea salt for taste and water if needed. With a rich, complex flavour, it’s also packed with probiotics, making it great for gut health. The fermentation process deepens the garlic’s flavour, and a little of this paste goes a long way in adding depth to your meals.
RECIPE CATEGORY
Condiment, Appetisers, Side, Spread
SERVING SIZE
1 serving
CUISINE
Asian, Mediterranean, Middle Eastern, European
PREPARATION/TECHNIQUES
5 Ingredients or Less, Prepared in Advance, No-Cook, Marinate, Quick & Easy
OCCASION/HOLIDAY
Anniversary, Christmas, Easter, Fall, Family Reunion, Winter, New Year’s Eve, Super Bowl, Thanksgiving
SPECIAL CONSIDERATION/DIETARY CONCERNS
Healthy, High Fibre, Kosher, Low Cholesterol, Low Fat, Low Sodium, Low/No Sugar, Organic, Quick & Easy, Raw, Vegan, Vegetarian, Wheat/Gluten-Free
DISH TYPE
Condiment/Spread, Dip, Sauce, Edible Gifts
INGREDIENTS
There are the following ingredients for Fermented Garlic Paste:
- 4 garlic cloves, peeled
- ¼ tsp sea salt
- 1 tsp water (if needed)
FULL NUTRITIONAL INFORMATION
- Calories: 15
- Protein: 1g
- Carbohydrates: 3g
- Fibre: 2g
- Fat: 0g
- Sodium: 60mg
- Sugars: 0g
PREPARATION
- Peel And Chop Garlic: Begin by peeling the 4 garlic cloves and roughly chopping them for more effortless blending.
- Blend Garlic And Salt: Place the chopped garlic and ¼ tsp sea salt in a blender or mortar and pestle. Blend until a smooth paste forms.
- Add Water If Needed: If the paste is too thick or dry, add 1 tsp of water gradually to achieve the desired consistency.
- Ferment The Paste: Transfer the garlic paste into a small sterilised jar. Seal tightly and allow it to ferment at room temperature for 5-7 days. Loosen the lid occasionally to release built-up gases.
- Refrigerate: Once fermented, store the garlic paste in the fridge to halt the fermentation process and preserve freshness.
PREP TIME
10 minutes
COOKING TIME
5-7 days fermentation time
TIPS
- Ensure Sterilisation: Always use sterilised equipment and jars to prevent harmful bacteria from growing.
- Taste Test: Adjust the salt to taste, depending on your preference. Salt helps in fermentation and preserving the garlic.
- Burp The Jar: During fermentation, “burp” the jar daily by loosening the lid to release trapped gases.
- Consistency: Add water sparingly, just enough to achieve a smooth paste.
VARIATIONS
- Add Herbs: Include herbs like thyme or rosemary to create a herbed garlic paste.
- Spice It Up: Mix in red chilli flakes or a dash of cayenne for a spicier version.
- Lemon Flavour: Add a teaspoon of lemon zest for a fresh, zesty garlic paste.
PREPPING AND STORAGE
- In The Fridge: Store the fermented garlic paste in an airtight container in the refrigerator for up to 3 months.
- Freezing: You can freeze the garlic paste in small portions, such as in ice cube trays, for up to 6 months.