Cheradenine , 4 hours ago

You can use fresh garlic, but only up to a point.

When I do it I’m going to use a long cold ferment. A few days long.

If you want to use it fresh you can peel and blanch it, or leave it in its skin and and put it in a hot dry pan like you do for some Mexican salsas. It will change the flavor though, you won’t have that garlic bite.

You can also try slicing it, since that breaks fewer cells.