💥 Tangy Lacto-Fermented Wild Garlic Recipe! Ferment & Flavour: 🌿🔥

🌿 Unlock the transformative power of lacto fermentation with our tangy Lacto-Fermented Wild Garlic recipe! 🌱💥
Join us on a delicious journey as we harness the benefits of this ancient preservation technique and infuse it with the bold flavors of wild garlic.
Discover how lacto fermentation not only adds a delightful tang to your dishes but also enhances their nutritional value. 🥗💪
There's hude probiotic-rich goodness created during fermentation, promoting gut health and aiding digestion. 🌟🔬
Watch as we guide you through the step-by-step process of preparing and fermenting wild garlic, transforming it into a zesty and versatile condiment that will level up your meals.
From adding a kick to sandwiches to elevating your favorite stir-fries, this lacto-fermented wild garlic is a game-changer! 🌶️🍽️✨
Embrace the transformative power of lacto fermentation and nourish your body with this flavorsome, health-enhancing recipe! 🌿💚
#FermentAndFlavor #LactoFermentation #GutHealth"

[@AndreaDingbatt]

Ohhhh!! I Cant wait to try This!! Thank you very Much!!

[@totallywilduk6228]

no worries - it's an absolute must in my house, I'm actually just about to make some cheese on toast and put the fermented garlic below the cheese before grilling - it's SOOO good

[@barredfrompup]

What does the salt do? Just as I've seen other recipes which all say 2% salt but say 6?

[@barredfrompup]

And also, how long will it store?

[@totallywilduk6228]

This will store in the fridge pretty much indefinitely, but the garlic flavour is lost over time. I try to use it before the next season of garlic comes around :)

[@totallywilduk6228]

Yep you can use anywhere between 2-8% for a lacto fermentation, the less salt, the quicker it will ferment and the more risk there is of it going wrong / going off. I use less % salt for more vegetabley fermentations, however with things like wild garlic or nettles I use a higher amount of salt so the fermentation is more stable and slower and then use them more as a vegetable boullion in recipes. I hope that makes sense :)

[@barredfrompup]

@@totallywilduk6228 that does make sense, thanks for the reply. Going to try this today.