Garlic in a 2% Himalayan salt brine; 500ml Fido jar; Pickl-It lid and mini-airlock
My first go at lacto-fermented garlic! It's off to the pantry with it for the next month and then into the fridge for another month or 2 after that. Fermentation is a lesson in patience I think! (I may have slightly over-filled the jar - I just couldn't help but squeeze all of that 4th head garlic in. Hopefully it won't fizz over too much.)
Inspired by Delicious Obsessions.
