Fermenting garlic enhances its nutritional value and makes it easier for the body to digest and to assimilate all the valuable nutrients. The fermentation process dramatically raises it’s properties and bioavailability.
Researchers compared fresh garlic with fermented garlic and discovered that the antioxidant activity in fermented garlic is much higher. Studies also reveal that fermented garlic contains high levels of hydrogen peroxide created during fermentation. Hydrogen peroxide is also produced by the body and can eliminate most bacteria, fungi and other harmful microorganisms.
Fresh garlic contains sugars and amino acids that during fermentation is consumed by probiotic bacteria. This process produces lactic acid which is responsible for the sour, tangy taste of fermented foods. Lactic acid is very potent. You can use it anywhere you would use fresh garlic. After being fermented, one clove almost works as well as two.
When you are out of the garlic cloves, save the brine. Add a drop or two to savory cocktails like Bloody Marys, sprinkle in dressings or marinades, or blend with melted butter for quick and easy garlic butter. Fermented garlic stays fresh and alive years.
Ingredients
- Any fermentation vessel or jar of your choice [We’d recommend you avoid plastic.]
- Peeled garlic to fill the jar with 1″ headspace
- Filtered, non-chlorinated, non-fluoridated water enough to fill the jar
- 2% sea salt — roughly 2 tablespoons for quart/liter of water
Instructions
- Fill fermentation vessel (any jar) with peeled garlic (I been using peeled garlic from the store, its a lot less work that way, it’s been fermenting without any issues), fill the jar with water, leave about 1 inch headspace, add about 2% sea salt (roughly 2 tablespoons for quart/liter of water) close the lid and shake well, so salt would mix evenly.
- Close with lid lightly.
- Let it ferment few days to few month, longer the better, it will mellow the taste.
- Check and shake the jar once in a while.
Michael Butler says
The sentence “Hydrogen peroxide is also produced by the body and can eliminate most bacteria, fungi and other harmful microorganisms.” infers that all microorganisms are harmful. I suspect this is a mistake.
Clarissa says
Hello, how would you eat/serve this after it has fermented? As a spread? To sauté with other veggies? Thank you.
Shirley says
I just eat it, also add it to any recipe that has garlic in it.
I use the brine in my homemade mayo recipe.
Dona says
Do you need to store un fridge once you open it abs do you occasionally open lid a bit or keep it tight shut for a few weeks on kitchen counter?
Newbie here.
Suhail says
I have never fermented garlic before but I make sauerkraut all the time and what I do with that is leave it on the counter during the fermentation period, occasionally opening it to relieve pressure. The I put in the fridge once its done fermenting. I would do the same with the garlic, or any other fermented food