Learn the easy way to ferment garlic in just a few days. These two simple steps are the key to healthy, tasty garlic each and every time.
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The garden is booming and I just harvested my garlic for the season. I grew three different varieties that I planted last fall for the very first time. We had just built three raised garden beds (that you can view HERE) and I was eager to start a new crop.
Since I harvested the garlic, I’d been trying to decide how to use up so much of it before it goes bad. I could certainly store it for long-term use, but I had been interested in fermenting it in particular so I gave that a shot.
After a bit of research I learned it can be fermented with honey, water and salt, and probably another way or two to achieve the desired results. I decided to go with the easiest way possible.
It took me only about five days or so to get it super bubbly and fermented. Plus it has to be the cheapest, easiest method. I’m not sure I’d even care to try it another way. As the saying goes, “If it ain’t broke, don’t fix it.”
So, let me tell you exactly how I fermented my garlic so quickly and effortlessly over these past few days.
What is fermented garlic?
Have you ever heard of fermentation before? It’s a process that encourages and develops healthy bacteria in a food or drink that are beneficial to digestive health. It is usually a straightforward process, though it varies in method depending on what exactly is being fermented.
Fermented garlic is combined with water and salt to create a slightly bubbly, acidic, pungent garlic that may be consumed strictly for health benefits or for seasoning food dishes.
Benefits of Fermented Garlic
- Preserves garlic long-term
- Increased digestibility of the garlic, which allows the body to gain more health benefits
- Boasts robust nutritional value, containing antioxidants, encouraging immune system benefits, and aiding the digestive tract with probiotics
How to Ferment Garlic
Tools You’ll Need | how to ferment garlic
Small jars (I use these HERE and they’re perfect for fermenting garlic)
Kitchen knife
Ingredients | how to ferment garlic
Garlic – Use fresh garlic of your choice.
Salt – Table or sea salt work great in this recipe.
Water – Water helps submerge the garlic for preservation.
Steps | how to ferment garlic
Start by peeling the skin from the garlic bulb to separate the cloves from one another. Use a large knife to help if needed.
Peel the skin from each of the garlic cloves and discard.Begin filling each 4-oz. jar with as many garlic cloves will fit.
Fill each jar with about ¼ cup water or until it covers the top of the garlic.
Add the salt and replace the lid to the jar.
Shake to combine and sit in a cool, dry place.
Burp the garlic daily to prevent too much gas build-up.
After five days, ingest garlic for health benefits or add to recipes for a tasty garlic flair.
At this point, store garlic in its jar in the fridge to slow down the fermentation process, for 2-3 months. Or store at room temperature for several weeks, remembering to burp it daily.
Tips for Success | how to ferment garlic
To burp the garlic, simply remove the lid to the jar to let any gas escape and replace. This step is essential and will prevent the glass from exploding.
Be certain all the garlic is submerged in the salt water mixture. Any exposed areas of the garlic will mold and spoil. Always discard any garlic cloves with mold on them.
Storing garlic above eye level on a kitchen shelf will help eliminate any odors.
More Recipe Inspiration
Chocolate No-Bake Cookies Without the Peanut Butter
Double Chocolate Zucchini Muffins
Spinach Mozzarella Crustless Quiche
How to Ferment Garlic
Equipment
- small 4-oz. jars
- kitchen knife
Ingredients
- 1 head of garlic one bulb
- 1/4 cup water
- 1/2 tsp salt
Instructions
- Start by peeling the skin from the garlic bulb to separate the cloves from one another. Use a large knife to help if needed.
- Peel the skin from each of the garlic cloves and discard.
- Begin filling each 4-oz. jar with as many garlic cloves will fit.
- Fill each jar with about ¼ cup water or until it covers the top of the garlic.
- Add the salt and replace the lid to the jar.
- Shake to combine and sit in a cool, dry place.
- Burp the garlic daily to prevent too much gas build-up.
- After five days, ingest garlic for health benefits or add to recipes for a tasty garlic flair.
- At this point, store garlic in its jar in the fridge to slow down the fermentation process, for 2-3 months. Or store at room temperature for several weeks, remembering to burp it daily.
Very interesting!