Fermented Garlic Paste

makesauerkraut.com

Stephanie

2 to 3 heads garlic, cloves separated, peeled. Root ends and blemishes removed, ~150 grams, prepped (33%)

~175 grams piece fresh ginger root peeled and cut into 1 inch chunks, ~150 grams, prepped (33%)

1 medium yellow (or white) onion, peeled and cut into 1-inch chunks, ~150 grams, prepped (33%)

2 to 3 pieces fresh turmeric root, peeled,, or 1 teaspoon powdered

2 % iodine-free salt (fine-grain)

subheading: Fermented Garlic Paste:

6 to 8 heads garlic, cloves separated, peeled. Root ends and blemishes removed, ~400 grams, prepped

2 % iodine-free salt (fine-grain)

subheading: Fermented Garlic-Ginger Paste:

3 to 4 heads garlic, cloves separated, peeled. Root ends and blemishes removed, ~200 grams, prepped (50%)

~225 grams piece fresh ginger root, ~200 grams, prepped (50%)

2 % iodine-free salt (fine-grain)

subheading: Fermented Garlic-Onion Paste:

3 to 4 heads garlic, cloves separated, peeled. Root ends and blemishes removed, ~200 grams, prepped (50%)

1 large yellow (or white) onion, ~200 grams, prepped (50%)

2 % iodine-free salt (fine-grain)

Directions at makesauerkraut.com

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