Naturally fermented garlic has an extra "zing" to it and is super yummy. I started the ferment for a couple days on the counter and then put the garlic and red chile ferment intot he fridge. For this breakfast, I rubbed one of the fermented garlic cloves on freshly toasted homemade rye-wheat sourdough. Then poured a little of my hollandaise sauce over the toast, then layed one poached egg on top. Finished with a little more sauce and some scallions. No meat onmy bendict today. A real treat for anyone who loves garlic, homemade crusty bread and hollandaise sauce!
October 23, 2022
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