I recently read about fermented garlic and how the amazing healing properties of garlic are intensified when it is fermented. Garlic is anti-fungal, anti-viral, anti-bacterial and an anti-inflammatory which makes it an important part of our diet. Garlic supports and strengthens the immune system because of these properties. Unfortunately, when it is cooked a lot of its properties are diminished as opposed to fermenting it which amplifies these properties. In it’s raw state, garlic contains good levels of Vit. C, B6, selenium, magnesium, potassium, calcium and manganese and flavonoids. Fermented garlic has added enzymes and friendly bacteria that support the digestive system. A healthy digestive system and a strong immune system are my top priorities for my own health so after reading all this great information I made my own fermented garlic.
Making fermented garlic is really easy. This only took me 15 minutes to put together and it was ready in only 2-3 days.
- 2 heads of garlic, separated and peeled
- mason jar
- 2-3 teaspoons of sea salt
- 1 heaping teaspoon of water kefir grains (kefir whey or a culture packet can also be used)
Peel the garlic and put all of the cloves into a mason jar. Fill the mason jar with water to cover the garlic. Add the salt, and the kefir grains. Close the jar and gently move it around to mix it together. Let it sit for 2-3 days until it looks fizzy. Then store in the refrigerator until you are going to use it.
What can you do with fermented garlic?
- Add into smoothies (very strong taste! only a very small amount)
- Puree and use in salad dressing
- Add to Guacamole
- Use in Pesto
Have you made fermented garlic? What do you use it in?