r/fermentation • u/No_Kitchen744 • 23h ago
Can i leave it one more week?
Garlic paste fermenting since sep 15, u guys think its ready or one more week?
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u/IPerduMyUsername 23h ago
it's up to you how acidic you want it, what are you going to use it for if you don't mind me asking? I see people fermenting all types of stuff but can't see how/where to use the final product 😂
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u/Curiosive 21h ago
Taste it.
If you sample it with a clean utensil daily, you'll learn how the flavor changes over time and you'll know exactly when you should stop.
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u/No_Kitchen744 17h ago
It taste funky, not bad, less spicy than de normal garlic with a bit of a alcohol smell, salty. I think i put too much salt, around 7%
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u/sobre_pickle 14h ago
Has it even fermented? Garlic is antibacterial plus brine that salty can really prevent microbes from doing anything
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u/a03326495 15h ago
My experience is that garlic is very durable/resistant to contamination. I agree taste it, but also don't fear letting it go longer
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u/Practical_Tension551 19h ago
You definitely should make it a habit to taste your ferments because only you know how you want them to taste. This gives you the ability to continue to keep fermenting for a few more days or to put it in the fridge. I myself, love the sour flavor of fermented veggies/pastes but, I dont care for them when they go fizzy. This gives you mire control over the flavor.