Pickled garlic is an incredibly tasty dish. Its benefits are due to the antiseptic properties of the product and the high content of vitamins A, B, C, D, E. Thanks to the natural fermentation process, more nutrients are retained in the dish. Following the cooking technology allows you to get a very tasty snack at home.
Whole heads recipe
Sourdough recipes are very easy to prepare and do not require many ingredients. The advantage of fermenting with whole garlic is the naturalness of the product and its aesthetic beauty.
Ingredients:
- 1 kilogram of whole garlic;
- 600 milliliters of water;
- 30 milliliters of acetic acid 6%;
- 30 grams of salt.
Freshly harvested heads are used to prepare fermented garlic.
- The heads are peeled without separating. The finished product is poured with cold water and left to soak for 6-8 hours.
- Banks are pre-prepared. The soaked heads are placed tightly in a container.
- To prepare the brine, add salt and vinegar to 600 ml of water. The marinade is brought to a boil.
- The jars are filled with cooled marinade and covered with a clean sheet or gauze. The pickling is stored in a cold place for 10-14 days. Check it periodically and add marinade.
Finished jars with heads of pickled garlic are closed with plastic lids. Garlic is stored in the refrigerator or basement for the winter.
Recipe with fragrant herbs
Pickled garlic is not only healthy, but also tasty. Recipes with the addition of spices add a special fragrant aroma to the sourdough.
Ingredients:
- 1 kilogram of young garlic;
- 2 tablespoons salt;
- 1 liter of water;
- 1 pod of hot pepper;
- 2-3 leaves of horseradish;
- 8-10 peas of allspice;
- 6-8 bay leaves;
- dill, currant, cherry leaf to taste.
These products serve 8-10 servings. Fresh ingredients are used for cooking.
- Prepare the marinade. Add 2 tablespoons of salt to a liter of water and bring the brine to a boil. We prepare the brine without vinegar.
- We prepare the products. We wash the heads under running water. Remove the husk completely. We separate the cloves.
- Place the garlic cloves evenly into prepared jars. Add a piece of hot pepper, sweet peas, bay leaves, currant and cherry leaves to each jar. We distribute the spices evenly among the jars.
- Fill the jars with cold marinade and put them in a cool place. Garlic should be fermented for 3 weeks. During the entire period, we check the brine and add it as necessary.
If garlic needs to be preserved, after 3 weeks the old brine is drained. The jars are filled with new brine, prepared according to the previous recipe. The preserves are rolled up with metal lids and put away for storage. It should be noted that when fermented, the dish can be stored without swirling for several months.
Secrets of successful and tasty sourdough
All chefs know that a dish turns out successful in Armenian style only if you adhere to certain rules.
- Selection of heads. Only large, strong garlic is suitable for sourdough.
- Sourdough method. If the crop has just been harvested and the husks have not yet dried, the whole heads should be fermented. When using old heads, the husk is removed to the bottom layer. The lobules are separated from each other.
- Spicy in sourdough. Lovers of sourdough as in the market are recommended to add hot pepper to the marinade.
- Salting process. Pickling is accompanied by a fermentation process. The brine partially spills out of the jar, so it requires periodic checking. If there is not enough liquid, you need to add fresh brine to the jar. Sourdough recipes do not allow the addition of pure water. It spoils the final taste of the dish.
- Sour taste. A more sour taste and specific smell is obtained if you add a tablespoon of 6% acetic acid to the brine.
The dish gets a milder taste if you ferment the cloves with beets. Beetroot juice gives them a pink tint. Depending on taste preferences, garlic is fermented using cucumber brine, beet juice, or rye flour.Flour promotes faster growth of lactic acid bacteria, which ensure the fermentation process. In this recipe, the growth of putrefactive bacteria is practically impossible. They are suppressed by lactic acid fungi.
Consequently, the product is stored longer without additional processing.
The above sourdough recipes are great not only for heads of garlic, but also for fresh arrows.
