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Fermented Garlic - Salt and Vinegar

Aktualisiert: 23. Mai 2023

Honey Fermented Garlic was our first venture into the garlic fermentation. But we did not stop there. Our next project involved a salt-and-vinegar brine.

Fermented Garlic - Salt and Vinegar - Bärbucha Fermenterei
Fermented Garlic - Salt and Vinegar - Bärbucha Fermenterei

Garlic tastes great when it's lacto-fermented. With the addition of raw vinegar in the brine, it reaches even higher levels.

What actually gave us an idea to ferment garlic this way, was Torshi Seer - a traditional Iranian Garlic Pickle.

When Torshi Seer is made, it is usually kept for many, many years. As the end result, garlic softens to the point that it becomes spreadable, like a delicious garlic paste.

For our Torshi, we used this beautiful garlic from Poland.

And for the brine we used filtered water, apple vinegar, salt and cloves.

When we made it, we wanted to keep it for many years, but we finally broke down after 4 years.

Just too many of our customers were asking about it.

So, come January 2022 and our Torshi Seer went into retail jars.

Staying in this brine for almost four years made this garlic absolutely delicious. It was much softer (but still not spreadable) and it also picked up some caramelized notes, which were wonderfully balanced by mild vinegary notes.

The bulbs also shrunk a bit and were significantly smaller than the fresh ones.

Nonetheless, they were memorably yummy.

This Torshi Seer also sold out quite fast.

Our next fermented garlic was started in September, 2021 and again, we used giant garlic bulbs that we picked up in Poland.

This one has a salt brine and raw apple vinegar in it, plus bay leaves and whole peppercorns.

This batch is coming along nicely and it should be ready and available at the end of March. So approximately 6 months later.

In the meantime, we started more jars with fermented garlic. This time with a Spanish purple garlic.

Since this garlic is smaller, it might be available sooner than six months.

Within a month, both the garlic and the brine look absolutely gorgeous and we already know that when they are finally ready, they will be very delicious.

It is April, 2022 and our September giant fermented garlic is finally available for sale!

We kept it for nine months because of its size.

Ingredients: Garlic, Filtered Water, Raw Apple Vinegar, Unrefined Sea Salt, Bay Leaves and Black Peppercorns

To purchase / zum Kaufen klicke bitte unten.

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