Fermented garlic has a sweeter, mellower taste that is more subtle than raw garlic. It’s a natural antibiotic and anti-inflammatory, and it’s loaded with antioxidants. Garlic can be difficult to store for long periods, and it can lose some of its flavor and potency over time. One way to preserve garlic is by fermenting it. Not only does it lasts longer, but it also has a unique flavor that adds a tangy twist to your dishes. It is a simple and delicious way to preserve this amazing ingredient while adding some flavor to your dishes.

Why Ferment Garlic

First, fermented garlic is an excellent source of probiotics. It comes with a wide range of health benefits, including improved digestion, boosted immune system, and reduced cholesterol levels.

Second, fermenting makes garlic less harsh and more enjoyable to eat.  As the garlic ferments, the cloves become softer, milder, and more complex in flavor.

Finally, fermented garlic can also be used in a variety of ways, whole cloves, chopped, minced, or blended making it quite versatile. They can even be taken on their own as a supplement. 

How to Ferment Garlic

Garlic ferments well at 4-5% acidity. Refer to my Salt Brine Acidity Chart to get the appropriate ratio of salt to the water.

Here’s how to do it:

1. Peel the garlic cloves and slice, mince, or leave whole. I prefer to use whole cloves and slice or mince as desired when using.
2. Fill a clean jar with the garlic, leaving about an inch of headspace at the top for the weight.
3. Add any other spices you’d like such as rosemary, basil, or dill for example.
4. Create your brine by mixing the salt and water until the salt dissolves. Use 9 grams of salt for every 236 grams (1 cup) of water. About one cup is needed for pint-sized jars and 2 cups for quarts.
5. Cover the garlic with the brine, fill the jar to the top, and remove as many air bubbles as you can. 
6. Place your weight on top being sure that all of the garlic is fully submerged in the brine.
7. Place your airlock on top if using and screw on the ring.
8. Let the jar sit at room temperature, out of direct sunlight for several days. Place on a plate or another shallow container to catch any brine that escapes the tip of the airlock. The exact time will depend on the temperature of your home and how sour you like your garlic but I suggest 10-14 days. Taste them regularly to see when they’re ready.
9. Once the garlic is fermented to your liking, remove the weight and airlock and replace it with a lid. Move the jar to your refrigerator which will slow down the fermentation process and keep your garlic fresh for longer.

How to Use Fermented Garlic

Once your garlic is fermented, you can use them in a variety of ways.

Here are a few ideas:

• Salad dressing or marinades
• Sauces
• Spread on toast
• A topping on sandwiches, wraps, or burgers
• Sliced on avocado toast
• On top of eggs

Fermented garlic is a simple and delicious way to enjoy the benefits of fermentation. It’s easy to make, packed with flavor and nutrients and can be used in a variety of dishes. Try making your own batch of fermented garlic at home and enjoy the benefits of this flavorful and healthy condiment.

Happy Fermenting!