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I planted some garlic in early spring again instead of fall. With the garlic I didn’t plant I’m trying a fermentation. Added basil and sorrel to the top to keep the garlic in the brine. Should be about 2.4% salt brine. 🧄🌿

The garlic was starting to sprout a bit so I just trimmed it. I have eaten the leaves from a garlic as green garlic so I suspect this is fine. Let me know if you suspect I will die.

#garlicstr #grownostr #garlic #fermenting #basilstr #sorrelstr

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Discussion

Jac 1y ago

If you haven’t tried garlic aged for ten years in balsamic vinegar, I recommend putting some away. We put pounds up every year so we don’t run out.

simplylex 1y ago

My dad used to farm garlic and I’ve had lots that were starting to sprout and still tasted and lasted just fine. Fermentation process should stop it too. Good luck, looks delicious!