This recipe for preserved Chilote garlic is not about garlic in vinegar or pickled, as one might think, but rather about lacto-fermented Chilote garlic in brine.
Contents
How to make Preserved Chilote Garlic?
To prepare these preserved Chilote garlic cloves, a fermentative process developed over centuries is used, very similar to the one used in the preparation of sauerkraut and preserved olives.
Nutritional Information
Category: Appetizers
Cuisine: Chilean
Calories: 250
Preparation: 30 minutes
Fermentation: 30 days
Servings: 6 people
Recipe for Preserved Chilote Garlic
Ingredients
- 30 fresh Chilote garlic cloves
- 800 ml of water
- 16 g of salt
- Thyme (optional)
- Bay leaves (optional)
Preparation
- To prepare the brine, as a reference, for each 1-liter jar, add 16 grams of salt to 800 ml of water, stirring until completely dissolved. Set aside.
- Peel the Chilote garlic cloves and place them in the jars without pressing too hard or filling to the top, add herbs and spices to taste, making sure to leave some space before the top edge.
- Pour the brine into each jar, ensuring to cover the garlic cloves, and seal. Once the garlic cloves start fermenting, between 1 and 3 days depending on the season, noticeable by the formation of bubbles in the liquid, open them once a day to release gas (CO2) and prevent explosion risks.
- Keep for at least one month in a cool, dry place and then refrigerate. If the fermentation has not finished, the cold will stop the process, and you can keep them without any problem. Chilote Garlic Planting
What are Chilote garlics
Chilote garlic refers to a specific type of big garlic that is native to Chiloé, an archipelago located in southern Chile.
Chilote garlic is known for its unique flavor profile, which is often described as milder and sweeter compared to other varieties of garlic.
Did you know?
Consider that the aroma during fermentation can be very intense, so it is recommended to choose an appropriate location with this in mind.
