ouldn't be left to ferment too long. Process in 2% Brine (1 litre of water and 20 grams of salt). Delicious with basil, garlic, mustard seeds and chili flakes.</p><hr />

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<p><b> <a href='garlic.html'>Garlic</a></b>. Best to use up early summer garlic for the best flavor. Lacto-fermenting garlic in brine mellows the pungency of the garlic. It's possible to use fermented garlic for nearly all of the same applications as raw garlic in a 