Two year old #lactofermented #garlic. After a three week stint in a 7% #salt #brine we actually air dried them then packed them in #live #seasalt as in 25% garlic to 75% salt. No #water was added to this yet these super #crispy cloves created the most intense garlic #yu or something. We added 120 ml or a half cup? To a 720 ml container of sea salt and dried then finely powdered it and added it to a #koji #koji2017 #kojibuildscommunity mix of sprouted #fava beans or #broadbeans and koji and some spices and dried herbs and just a few spicy red peppers. Did we mention we added some #koji centric #nihonshu ? See you in 9 months, #baby! So what are we making anyway? More #koji recipes for a book and part of a presentation in our old hood @berkshireferments ! Don't miss it or the first part of an amazing radi interview we did with @chriscuzme and @fuhmentaboudit airing next week! @culturesgroup #chefkenfornataro Yo we are the wu tsing clan #yo ! @culturesgroup @bolognarose @angelzimmerman70 @tmgastronaut @brooklynbreadnerd