Once this ingredient enters your kitchen, you will never be able to live without it again. I use the paste in place of minced garlic. It takes some time to peel all the garlic initially, but then all garlic prep is eliminated. Use this same technique with ginger, turmeric, or a mix, and feel free to add spices and herbs!
- as much garlic as you can stand to peel
- Peel the garlic. For maximum ease, smash each clove with the flat edge of a big kitchen knife. The skins then will slip right off.
- Using a blender or food processor, blend garlic to a paste.
- Calculate salt. Find a jar big enough to fit garlic paste and still will have headspace to weigh down the paste while it ferments. Place empty jar on scale, power on and tare so the scale reads 0 grams. Spoon paste into jar, try to remove air pockets as you go, and measure weight of paste in grams. Multiply the weight by .02 (2 percent). This is the salt quantity. (For example, if the paste weights 300 grams, use 6 grams of salt.) Sprinkle salt on top of paste.
- Weigh down contents of jar. The easiest way to weigh down the contents is with a Ziploc bag filled with water. Open Ziploc bag, and make sure there are no leaks. Put your fist inside, and press down onto the surface of the paste. Fold the outer edges of the bag over the sides of the jar. Fill the bag with water so it comes close to the top of the jar. Now place a rubber band around the top of the jar, which will keep the Ziploc bag in place.
- Ferment: Allow jar to ferment at room temperature for 10 days to one month or longer.
- After fermentation, carefully remove the weight. Store in an airtight container in fridge, where it will keep indefinitely. Use as you would minced garlic.