Sauerkraut wild garlic

1 serving


Rinse the garlic, cut the roots, put the stem to the stem in jars, like pasta, and pour brine. During fermentation, periodically add brine (20 g of salt, 20 g of vinegar, 1 L of water). At normal temperature, fermentation lasts up to 2 weeks. After that, the salting is transferred to the cellar.