Fermented garlic cloves?
The CSA I belong to sells things before the growing season starts. This week I was offered fermented garlic cloves along with the usual veggies, eggs, etc. I like fermented, and I like garlic, so I bought a jar and will be picking it up on Friday.
So, what do I do with it? A google search on "fermented garlic" offers no help. Has anyone tried it?
I'm pretty sure that the "fermented garlic" you're referring to is the same as Koren Black Garlic. It can also be called 40 Day Fermented Garlic. I've actually started selling it at my store and we've been trying it out on all sorts of things. I think it's nice just smashed onto crostini or along side roast chicken. Please report back with how you used it. Here's a link that might help as well:
OK, I finally cracked the jar open and used the fermented garlic cloves...
Ingredients are: garlic cloves, dried oregano, sea salt. They're whole peeled cloves in a clear brine - very crunchy and very sharp-tasting. Kinda like the garlic cloves that one might find in a pickle barrel, just unseasoned (I don't taste the oregano). The first time I opened the jar was uneventful, but the second time - a couple of weeks later - it fizzed over like a baking soda+vinegar volcano! It was pretty exciting... but I'm easily amused...
In case you're curious to try, it is made by Wills Valley Farm in Lancaster, PA. I found a website: http://estore.websitepros.com/1304231... but don't see the garlic on there. They do lots of weird lacto-fermented stuff.
It's definitely not Korean Black Garlic - though I'm happy to learn about it and plan on picking some up to try.
I just had my first experience with fermented garlic last evening....it's amazing. At first I thought they were figs....then oil cured olives...then after tasting it...I had no idea. I had to ask the chef that prepared the dish....fermented garlic. can't wait to experiment more with it. My husband thought they were olives soaked in molases. Funny what we think up after having a bit too much wine.
yeah like when one of our customers thought the condiment on the pate plate (puree of motarda frutta w/ dijon and some stuff) was "chipotle mayo." no lie.
anyhow, this is such a great thread all around, so interesting. im intrigued by all the different fermented garlics im finding out about. how rad.
If you are talking about fermented garlic (like what Cheesemongerswife and racheals were talking about), there is this funky Korean machine (not readily available in the States yet) that makes it. They are planning to write an English manual and start distributing it more aggressively to the English-speaking community in the US soon. I've got one at home and ferments tons of different things. I don't know what conditions the fermentation takes place (it has different settings depending on what you're trying to ferment) -- so can't tell you how to do it without the machine.
Beware -- this stuff is very medicinal -- not to be eaten in large amounts like I did once. I can eat a whole bunch of pickled garlic or roasted garlic with no problems at all. But a whole bulb of this made me vomit.
If you are talking about pickled garlic, there are a lot of recipes if you google it.
I love fermented garlic! I mean lacto-fermented pickled garlic. There is a recipe for it in Sally Fallon's "Nourishing Traditions." I am interested in learning more about your CSA. I work for a CSA and we are also interested in extending our season with value added products, particularly dried herbs and fermented veggies. What is the name of the farm you belong to?