JakartaDean wrote:

> FWIW, I use small cukes plus a garden salad of other stuff, often
> garlic, shallots, baby carrots and green beens. Significant other and
> her family love the garlic, and I could give away jars of just that. I
> don't think it will ferment well on its own, however, the little
> beasties seem to need more readily available carbohydrate to get going.

You might look into the Japanese pickling method of using fermented rice
bran ("nuka"). You bury the vegetable (in this case garlic) in it for a
few hours to a day, and then that's that with that. I'm sure you can
obtain nuka easily in your location and it's easy to get it started.
Offhand, I remember a square of kombu (seaweed) and salt, and letting it
all sit until kinda boils on its own.

B/