First prepare marinade - boil 1 litre of water with a flat tablespoon of salt, add 2-3 bay leaves, a few grains of pepper and boil the whole pot - so that the spices release the taste and smell. Let it boil slightly with spices, covered.
Peel the garlic.
Prepare the jars.
At the bottom of the jars put bay leaves, grains of allspice from the pickle + possibly other spices. Then place the garlic over the spices. At the end you stick in the peeled horseradish root.
Pour the hot marinade into the whole jar and close the jar.
You can keep it in the kitchen for a few days - for fermentation to start. Then, move it to a cool place / refrigerator. Well picked garlic should be eatable for several months.Fermentation lasts from 2-6 weeks - it depends on time and temperature.
“Garlic cloves of power” are suitable for eating when they are crunchy and completely pickled - that is, you do not feel the burning juice of fresh garlic on your tongue.
It’s just so simply made and you can add it later to your sandwiches, soups or just enjoy as a snack in between meals.
Let me know if you try it!