PSA: Garlic paste may be the best and most versatile ferment you're sleeping on.

I love to sing the praises of fermented garlic paste and wanna share it with the world. I use the Shockey recipe and try to buy fresh garlic from a farmer's market which results in a lighter-colored paste. I've used older garlic from the grocery store and it's still good but results in a more dark golden color and thicker consistency. Once it's done I transfer it to 4oz mason jars or spice jars to store in the fridge. Said tiny jars also make great gifts. I hardly ever use fresh minced garlic for anything anymore. And I feel it's a very straightforward/hard to screw up ferment! Make garlic paste! Just do it!