Sauerkraut garlic-i

1 serving


Developed heads of garlic are selected for fermentation at the stage of milk ripening. They must be fragile and strong. You can kvass and quite "adult" garlic, but it turns out not so tasty. After releasing garlic heads from root lobes and husks, they are washed with drinking water and poured with brine. For taste, the stems and inflorescences of dill are placed in barrels. During fermentation, brine is periodically added to the barrel (20 g of salt and 20 g of 6% vinegar per 1 liter of boiled water) through a tongue-and-tongue hole. At normal temperature, fermentation lasts up to two weeks. After that, the salting is transferred to the cold.