Mettere il sale e l’acqua in una brocca e mescolare finché non si sarà sciolto.
Mettere gli spicchi d'aglio puliti ben stretti nel barattolo precedentemente sterilizzato insieme al rosmarino e alle bacche di ginepro e versarvi dentro la salamoia fino a circa 2 cm dal bordo, così da coprire bene tutto. Se necessario usare un peso per tenere l'aglio sotto il liquido.
Chiudere con il coperchio e lasciare fermentare per 3-4 settimane a temperatura ambiente, avendo cura di tanto in tanto di aprire leggermente il coperchio in modo da "sfiatare" e fare uscire il gas che si crea durante la fermentazione. Questo passaggio è fondamentale per evitare che il barattolo si gonfi o "scoppi". Dopo circa 2 settimane potrebbe essere già pronto all'uso. In base ai gusti lo si lascia fermentare di più.
Una volta soddisfatti del sapore, conservare in frigorifero.
Aglio fermentato
RSI Food 07.09.2022, 12:13
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