Fermented Hot Green Garlic
Ted Cavanaugh
Use the brine as liquid for vinaigrettes. Add the chopped garlic to salads, potatoes, pesto, or schmear it onto sandwiches.
Recipe information
Yield
Makes 1 pint
Ingredients
8 green garlic bulbs, white and pale-green parts only, thinly sliced
1 tablespoon plus 1 teaspoon kosher salt
½ teaspoon crushed red pepper flakes
Special Equipment
A 1-pint jar; a sheet of cheesecloth
Preparation
Massage garlic with salt in a medium bowl until it releases some liquid. Add red pepper flakes and transfer to jar; pour in ¼ cup water. Top with a weight to submerge garlic (a can of soda works great) and cover jar with cheesecloth. Let sit in a cool, dark place 2–4 days (the longer you let it sit, the stronger the funky flavor will be). When it is flavored to your liking, cover and chill.
Nutrition Per Serving
Per ½ cup: Calories (kcal) 70 Fat (g) 0 Saturated Fat (g) 0 Cholesterol (mg) 0 Carbohydrates (g) 16 Dietary Fiber (g) 1 Total Sugars (g) 1 Protein (g) 3 Sodium (mg) 1880
