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Fermented Garlic

Fermented Garlic

Chelsea
Fermented garlic to prevent and lessen the severity of colds and flus.
Prep Time 10 minutes

Ingredients
  

  • 12-14 heads of garlic peeled
  • 2 T sea salt
  • One quart mason jar
  • Airlock lid optional
  • herbs optional
  • Optional: starter culture if you use starter culture, you will want to reduce the amount of salt.

Instructions
 

  • First, to peel the garlic, start by smashing one head with the heel of your hand. Next, place the cloves in between two bowls (metal is best) and shake, shake, shake!! Your garlic head should be peeled. Continue on with the rest of your garlic heads.
  • Second, fill your clean quart jar with your peeled garlic. Leave at least one inch of headspace. Next, pour your salt water (or dissolved culture plus salt water) over your peeled garlic. Add any herbs such as rosemary or oregano. Top with a fermentation weight. Leave out of direct sunlight for at least 3 or 4 weeks. The longer it ferments, the more powerful it gets and the milder it tastes. A win, win in my book. I prefer it to have a roasted garlic flavor. You can ferment it much longer than 4 weeks if you like.
Tried this recipe?Let us know how it was!