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Fermented Garlic Paste


  • 6-8 HEADS of raw Garlic

  • 2 tsps unrefined sea salt


  1. Peel garlic cloves and process to a sticky, thick paste consistency in a food processor. Sprinkle in salt.

  2. Pack paste into a quart size jar, top with a fermenting stone or a quart sized ziplock bag filled with water to seal the surface of the paste.

  3. Set jar aside (on a tray/baking sheet in case of bubbling overflow), in a cool location out of direct sunlight for 2-3 weeks, checking daily to make sure the paste is still submerged in it's own brine.

  4. When it's ready, the paste will taste milder than the raw garlic and with a bit of acidity. Store in sealed jar in the refrigerator for up to one year while using. Use in any dish you want to add garlic flavor too!

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