Fermented garlic, Old Polish and Asian style – two ways to make aromatic preserves

Preserves

2025-08-24

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Ingridients:

Old Polish-style fermented garlic:

Brine: for every 100 ml of water, add about 3 g of salt
Garlic
Horseradish root and leaves + dill flower heads
1 tablespoon of sugar per 200 ml of brine

Asian-style fermented garlic:

Brine: for every 100 ml of water, add 50 ml of soy sauce
Garlic
Black or pink pepper, star anise and cloves
1 tablespoon of honey per 200 ml of brine

Fermented garlic is a real treasure in the kitchen – full of aroma, slightly spicy and extremely healthy. Today I’ll show you two ways to prepare it: a traditional Old Polish recipe with horseradish and dill, and an interesting Asian-style version with soy sauce, star anise and cloves. Both are simple, and the result dazzles with flavor – a perfect addition to sandwiches, salads or meat dishes.

Recipe for Old Polish-style fermented garlic:

Preparation:

Peel the garlic
Put horseradish and dill flower heads into the jar. Optionally, add a bay leaf or peppercorns.
Add the garlic and sprinkle in the salt and sugar
Pour in hot water.
Leave the garlic at room temperature for 1 day.
After that, insert a fermentation weight, screw the jar closed and store for at least 10 days in a cool, dark place.

Recipe for Asian-style fermented garlic:

Preparation:

Brine: for every 100 ml of water, add 50 ml of soy sauce.
Add the garlic.
Then add black or pink pepper, star anise and cloves.
1 tablespoon of honey per 200 ml of brine.
Leave the garlic at room temperature for 1 day.
After that, insert a fermentation weight, screw the jar closed and store for at least 10 days in a cool, dark place.