Fermented garlic is a delicious and health-boosting way to preserve this versatile ingredient. The fermentation process enhances garlic’s natural flavors, making it a tangy, slightly sweet condiment that can be used in a variety of dishes. Plus, it’s packed with probiotics, which support a healthy gut. Here’s how you can easily make fermented garlic at home.

Why Ferment Garlic?

Fermenting garlic not only extends its shelf life but also boosts its nutritional profile. The probiotics produced during fermentation are beneficial for digestion and overall health. Additionally, fermentation can enhance the bioavailability of garlic’s nutrients, making them easier for your body to absorb. Fermented garlic has a milder, more complex flavor compared to raw garlic, making it a delightful addition to your culinary repertoire.

Ingredients:

• 2 cups of peeled garlic cloves (about 4-5 heads of garlic)

• 1 tablespoon of sea salt or Himalayan salt

• 2 cups of filtered water (more if needed)

Instructions:

1. Prepare the Garlic: Start by peeling the garlic cloves. You can do this by gently pressing each clove with the flat side of a knife to loosen the skin, making it easier to peel.

2. Make the Brine: In a bowl, dissolve the salt in the filtered water to create a brine. This saltwater solution will help preserve the garlic and encourage the growth of beneficial bacteria.

3. Pack the Jar: Place the peeled garlic cloves into a clean glass jar. Pack them in tightly but leave some space at the top for the brine and for the garlic to expand as it ferments.

4. Add the Brine: Pour the brine over the garlic cloves, ensuring they are completely submerged. Use a fermentation weight or a small, clean rock to keep the garlic under the brine. This prevents exposure to air, which can cause mold.

5. Cover and Ferment: Cover the jar with a lid, but do not seal it tightly. You want to allow gases to escape during fermentation. Place the jar in a cool, dark place, such as a pantry or cupboard, for about 1-2 weeks.

6. Check and Taste: After one week, start tasting the garlic daily until it reaches your desired level of tanginess. Once it’s ready, transfer the jar to the refrigerator. The cold will slow down the fermentation process, and the garlic will keep for several months.

Benefits of Fermented Garlic

Fermented garlic offers several health benefits:

• Rich in Probiotics: Supports a healthy gut microbiome and improves digestion.

• Enhanced Nutrients: Fermentation can increase the bioavailability of certain nutrients, making them easier for your body to absorb.

• Improved Flavor: The fermentation process mellows out garlic’s sharpness, giving it a complex, tangy flavor.

In Conclusion

Fermenting garlic is an easy and effective way to preserve this flavorful ingredient while boosting its health benefits. This simple recipe requires minimal ingredients and effort, resulting in a delicious and probiotic-rich condiment that can enhance a variety of dishes. Give it a try and enjoy the unique taste and benefits of fermented garlic in your meals!