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  • Recipe:

    Lacto-fermented Garlic Recipe

    Lacto-fermented Garlic
  • Prep Time:
  • Cook Time:
  • Recipe Description:

    An amazing way to preserve garlic! The lacto-fermenting process also takes some of the heat out of the garlic, making it pretty easy to eat raw. The benefits of eating raw garlic are astronomical. Garlic is known to have great healing qualities. Use your lacto-fermented garlic in any recipe that calls for fresh garlic. Of course, if you cook it, you will lose probiotics, but the flavor is fantastic.

    Recipe Instructions:

    Place garlic heads on a cookie sheet and put in a warm oven, no more than 200 degrees for about an hour. Alternately, you could place in a dehydrator set at 160 for the same time. This precess helps to loosen the skins from the cloves, making the garlic easier to peel.

    Peel the garlic being sure to leave the root end intact. Cutting off the root end of the clove could cause the fermentation process to be uneven.

    Fill a clean quart size mason jar with the peeled garlic. Pour in the whey or veggie juice at this time if you will be doing it that way. Dissolve the 2 tablespoons of sea salt in 1 quart of water. Pour over the garlic, leaving at least an inch of head space.

    I weigh down the garlic with a cabbage leaf and place a clean rock (that I've boiled to sterilize) on top to keep them below the liquid.

    Cover with a lid and leave on the counter for 48 hours if using the whey option, otherwise leave on the counter for about 5-7 days. Open up the jar after a few days to see if it is beginning to smell sour to your liking.

    Remove cabbage leaf and rock and store in the refrigerator for up to a year. Can be eaten right away, but I like them after they have aged about a month in the refrigerator.

    *NOTE: Some garlic pieces may turn blue in this process. Don't be alarmed. It is a chemical reaction with the copper in some water and is harmless.

    Comments and Reviews

  • loves2spin says:
    Oh, wonderful!!!! We grow our own garlic and this will be a great way to use some of it. Thank you for posting this! Reply
    • loves2spin says:
      I have to tell you, this is so very convenient! I love having this garlic on hand for my cooking. *Loud Applause!!!!* Reply
  • Robert Croft says:
    I notice you cook your garlic. I was wondering if you can pickle it raw? I would really like to skip the cooking step. I know that some of what I read warns you off garlic because of Botulism. I have put layers of garlic and onions too in with my lactic acid sauerkraut. I have always wanted to do a whole jar of just garlic but I was a little too nervous to try. I also put a teaspoon of meso in as a starter. Reply
    • I've done garlic raw before, using only a 3% brine in an anaerobic container. It's amazing! There is another recipe on this site with instructions I believe. There shouldn't be probably with botulism in a brine. Too acidic. Reply
      • Dave W says:
        Basic brine of 2 tablespoons of sea salt or kosher salt seems to be the perfect mix Reply
        • Dave W says:
          Tip! Pull apart your garlic bulbs. Toss in to a large metal bowl. Cover with another bowl and shake toss it vigorously for 30 seconds.oat if not all of the cloves will be peeled. Reply
  • Ernie Latta says:
    Garlic can be preserved in straight vinegar. Just peel and fill the jar with plain white vinegar, full strength, to cover. You can use them anytime. The grow gentler with age though and after a year in the fridge some sort of magic has turned those, still crunchy cloves, into a taste treat. When I discovered that long forgotten pint of garlic in Vin. it had been over a year and I was a little leery of trying it. After Humming and hawing for a while I popped one into my mouth and chewed. I then stood in front of the open fridge and ate the entire jar. Now there is always a pint of Garlic in Vinegar in my fridge Reply
    • Jessica says:
      That sounds simple and tasty enough but I don't think the acidity of the vinegar would allow all the microscopic critters to thrive for the cultured food benefits. However, if one just needs a quick way to preserve their garlic, this would be great! Reply
  • That's really good to know! Thank you! Reply
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