Saffron And Rosemary Fermented Garlic

• 1 lb garlic clove (I buy pre peeled garlic and give a quick dip in hot filtered water)
• 1 pinch saffron thread
• 1 pinch rosemary
• 1 tablespoon peppercorn (green and black)
• 19 g sea salt or 1 tablespoon sea salt
• 1/4 1/4 cup brine, from sauerkraut or 1/4 cup whey
• 4 cups filtered water

1. Mix the salt and water together.
2. Place all ingredients except water into a fermentation vessel.
3. Top with brine to cover completely.
4. Check the garlic after a week to see how it is progressing. Leave for 1 month. Date it!
5. But the garlic can sit out nearly indefinitely, but the flavor will slowly intensify as long as it is sitting out in a warm place.
6. Put the garlic in a fridge to slow the fermentation to almost a near halt.
7. My last batch lasted 1 year.

garlic, saffron thread, rosemary, peppercorn, salt, brine, water

Taken from www.food.com/recipe/saffron-and-rosemary-fermented-garlic-521179 (may not work)