Saffron and Rosemary Fermented Garlic

http://ift.tt/eA8V8J • What a great probiotic way to preserve garlic. I use this for salad dressing, to add to other ferment which gives it a kick start, minced and added to butter to top cooked veggies, fish or bread, add to cheeses for a garlicky kick, use in pesto, salsas, you get the idea. If your garlic turns blue, green or purple its fine. :) The pigments are caused by most amino acids (proteins) (except for cysteine, proline and 4-hydroxy-proline) in crushed, sliced, or fermented garlic. The garlic is still safe to eat. -- posted by Rita~



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