Fermenting Garlic: Let’s Look at Some Varieties

Reader Contribution by Kirsten K. Shockey
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It was late Fall when most of the seed garlic was tucked into the long rows that Mary Alionis, queen bee of Whistling Duck farm, brought nine varieties to my fermentation space in order to compare how the different varieties react in ferments. (These were the players — ‘Wonha’, ‘Chimayan’, ‘Siberian’, ‘Romanian Red’, ‘Kishlyk’, ‘Aglio Rosso di Sulmona’, ‘Sliverskin’, ‘Creole’, and ‘German Red’ — who’ll you’ll be introduced to properly in just a moment.)

Garlic Fermentation Trials

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