Fermented Green Garlic Relish

Instructions

1. Start by cleaning the green garlic thoroughly under running water. Trim off the root ends and any tough outer layers.

2. Slice the green garlic into thin rounds, including the green tops. If the garlic bulbs are large, you may halve or quarter them for easier slicing.

3. In a clean and sterilized quart-sized mason jar, layer the sliced green garlic, sea salt, whole peppercorns, coriander seeds, and red pepper flakes. Make sure to distribute the seasonings evenly throughout the jar.

4. Slowly pour filtered water over the garlic and spices, leaving about an inch of headspace at the top of the jar. Press the ingredients down with a clean spoon to remove any air bubbles.

5. Place a small glass weight or a clean stone inside the jar to keep the garlic submerged under the brine. This helps prevent mold formation during fermentation.

6. Seal the jar with a clean lid and place it in a cool, dark spot to ferment. Check the jar every day to ensure the garlic remains submerged. If necessary, press down on the weight to keep the garlic under the brine.

7. Let the Fermented Green Garlic Relish ferment for about 5-7 days, depending on your preference for taste. The longer it ferments, the tangier it will become.

8. Once the desired fermentation time is reached, remove the weight and replace it with a regular lid. Store the jar in the refrigerator to halt the fermentation process.

9. Your Fermented Green Garlic Relish is now ready to enjoy! Use it as a zesty condiment on sandwiches, salads, grilled meats, or mix it into dips and dressings for an extra kick of flavor.