Preserving Garlic with Fermentation

Excellent use of celery as a weight. I hadn’t thought of that. I recently dug through an old 50/50 mix I had laying around not being eaten and grabbed all the spinach leaves out of it to use as a barrier.

I used Brussels as the cabbage base for my saurkraut, with Granny Smiths, carrot, red onion, radish, ginger and garlic to make the kraut. I packed the spinach on top of the kraut and used a shot glass to submerge my beautiful slaw-turned-kraut.

The hardest part about fermenting is the waiting to see how it turned out!

The blue green is actually a result of the sulfur reacting with the copper content of the water used creating the blue green affect.

If you use filtered water, as you should in all fermentation, this is not likely to occur or is less likely to occur. Although as you said, it is still perfectly edible.

Preserving Garlic with Fermentation

Ингредиенты:
Чеснок 600 гр
Вода 500 мл
Соль 1 ч.л
Уксус яблочный 6% 2 ст.л
Растительное масло 200 мл
Лавровый лист 2 шт
Душистый перец по 3 шт в банку
Острый перец