dill green garlic spears

3 bunches	green garlic, trimmed of greens
13 g	sprigs of fresh dill
2	achiote seeds
3%	brine

A vendor at today’s farmers market had green garlic, so I picked up a few bunches for fermentation experiments.

I trimmed the roots off each garlic, washed them, then trimmed them down to the height of a 1 quart wide mouth mason jar.

I happened to have dill on hand for a dish I’m cooking later today, so I decided to add that to the bottom of the jar, along with 2 small achiote seeds to add some colour to the ferment.

Then I packed the spears tightly into the jar, filled with 3% brine, tapped to release any bubbles, then added a fermentation weight and an airlock top.

2022-07-23

Checked today. This batch has a pH of 3.7 but doesn’t taste especially acidic. It also doesn’t have much of an odor, which is odd considering it’s dill and garlic. I ate a spear and it was just OK. Kinda dull, really.

I put a sanitised top on the jar and put the lot into the fridge.