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Raw garlic waiting for the fermentation process to begin.
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4.39 from 18 votes

Fermented Garlic

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.
Prep Time30 mins
Total Time30 mins
Course: Condiment
Cuisine: American
Keyword: Fermented Garlic, fermented vegetables, Lacto Fermented Vegetables
Servings: 1 jar
Calories: 447kcal


  • 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