Lacto-fermented Garlic Recipe
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.
10 heads garlic
non-chlorinated, filtered water
2 tablespoons unrefined sea salt (use only 1 tablespoon salt if using the whey option below)
1 tablespoon fresh whey or juice from previous batch of a veggie ferment (optional)
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.