Fermented garlic is super simple. Great to use in so many recipes you probably already make, or as a side dish on its own.Fermented garlic can be used in any recipe that calls for raw garlic. It has a softer taste and is milder than raw garlic. Some describe the flavour as tangy and refreshing. I always thinks it adds more vibrancy to our foods.
Sometimes whilst fermenting, your garlic may appear green, blue or even red. This is completely natural and occurs when the acidic environments and the sulphur or amino acids in the garlic react together. It is safe to eat. As with all fermented foods, the fermentation process increases the bioavailability of nutrients, rendering fermented garlic even more nutritious and beneficial than the original starting point. So that means more immune boosting, digestive healing, bacteria balancing, liver supporting and Vampire repelling for us all!
Avoid using fermented garlic in foods you need to fry, boil or heat as it may destroy the bacterial balance and other nutrients. Add to soups, vegetables and salad dressings before serving.
When it comes to using your garlic the only limitations are what you have available!
You can add it to anything, plus you can also play with the flavour of the garlic itself. Try with adding spices or herbs to your ferment like turmeric, cumin seeds, bay leaves, coriander seeds, mustard seeds etc.
I like to add it to my salad dressings, hummus, mayonnaise, ketchup, dips, ghee to toss steamed vegetables in, soups before serving, salsa. I also add it to my raw pet food and eat them whole when I need an immune boost. You can also dehydrate it to make garlic salt.
- 4-5 Garlic Bulbs (peeled and separated)
- Approx. 2 tbsp Sea Salt (1-2%)
- Weighing Scales
- Mason Jar (or glass fido jar)
- 1. Weigh the peeled garlic to work out the salt weight (1-2%)
- 2. Weigh and add the salt to the garlic in the jar.
- 3. Fill the jar with water to cover the garlic cloves
- 4. Leave for 1-2 weeks on the counter and taste, depending on the temperature and humidity levels of your fermenting spot- leave for up to 28 days.
- Ferment to taste so continue to taste and then refrigerate when you like it!
Here is a handy printable pdf of the recipe for you: Fermented Garlic PDF