Amount
|
Measure
|
Ingredient
|
Prep Method
|
2
|
Quarts
|
Whole garlic cloves
|
2 generous quarts
|
Soak the cloves in clean
fresh water with a good splash of white vinegar for several hours or
overnight. Drain well, shake off
all the excess water & spread out in a colander & dry in the sun for an
hour or two. Stir and shake every
15 mins or so.
Into TWO Quart Jars, fill
each jar about 60% full with garlic cloves, then load the following into EACH
Jar.
1
|
Tablespoon
|
Miso
|
|
1/4
|
Cup
|
Lime or Lemon Juice
|
|
1
|
Tablespoon
|
Sucanat
|
Or organic cane sugar
|
1 1/2
|
Tablespoon
|
Sea Salt
|
|
1
|
Whole
|
Carolina Reaper Chili
|
Pierced w/ a knife
|
2
|
Tablespoon
|
Pomegranate molasses
|
|
1 1/4
|
Cup
|
Fresh orange juice
|
|
Top the flavorings w/ more
garlic cloves to the rim. Line the
tops of each jar w/ parchment paper.
Shake the jars twice daily and ferment at room temp in a cool place for
one week. Then refrigerate.
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Pasta
Fagioli Video https://vimeo.com/133115733
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