Fermented garlic adds a refined garlic flavour to any dish. Lacto-fermentation is a great way to enjoy garlic with all its healthy enzymes and nutrients intact.
Servings: 1 jar
- 10 heads garlic
- 4 cups water
- 2 tablespoons salt
Once your garlic is peeled add the raw cloves to a mason jar so they are 1 inch from the top.
Prepare a salt brine by dissolving salt in water.
Pour brine into the mason jar until the garlic cloves are covered.
Optional: add any additional flavourings such as pickling spices or fresh oregano or basil.
Put the lid on the jar and store at room temperature in a dark place like your closet or cupboard.
Open the jar once a day to release carbon dioxide. Fermentation fans call this "burping."
Continue this process for 3-4 weeks until fermentation bubbles no longer form.
Move the jar to your fridge once fermentation has completed. Fermented garlic gets more delicious as it ages!
Serving: 1jar | Calories: 447kcal | Carbohydrates: 99.2g | Protein: 19.1g | Fat: 1.5g | Saturated Fat: 0.3g | Sodium: 14032mg | Potassium: 1215mg | Fiber: 6.3g | Sugar: 3g | Calcium: 450mg | Iron: 5.2mg