Lucky we live in Hawaii is a phrase we hear and see often, especially on social media. And because we are surrounded by the ocean we are lucky that salt is abundant. As you read through this issue and see that we have featured locally grown garlic we also wanted to share a way to preserve the garlic long after the season has ended.
Garlic & SaltUse 2 oz peeled garlic to 12 oz sea salt a 1:6 ratio
Peel Garlic (Cut root end off of cloves)
Pulse garlic cloves in a food processor until garlic is a paste
Using gloved hands, thoroughly mix garlic paste into salt until evenly incorporated.
Spread salt and garlic mixture in an even layer no more than an 1/2 inch thick on a parchment lined sheet pan and bake in a 180 Degree Fahrenheit oven until completely dry to the touch. (3-5 hours) (Alternatively, you can use a food dehydrator at its highest setting but it will take longer)
Allow garlic salt to cool outside of the oven, then transfer to a dry bowl and use gloved hands to break up any clumps.
Jar and seal in an air tight container.
TIP: Use within a month or bag and freeze for later use.Gida Snyder is based on Kauai and the Chef/ Founder of Slow Island Food & Beverage Co.MAKING THIS RECIPE? Share it with us on Instagram using #ediblehi so we can see what you’re cooking in your kitchen!