- 5-8 garlic bulbs peeled (roughly)
- 2 cups filtered water
- ½ teaspoon sea salt & ⅛ teaspoon Cutting Edge Cultures OR 1 teaspoon sea salt
- 1 pint mason jar with a plastic lid or airlock lid
In this fermented garlic recipe, start with a clean pint jar. Fill the jar with peeled garlic cloves leaving 1 inch space to the top of the jar.
In a glass measuring cup mix together the salt and culture (if using). Once everything is combined and dissolved, pour the salt brine over the garlic. Close the lid to the jar loosely to allow air to escape OR use an air-lock top. Air lock tops are very handy to have for small fermenting recipes like this one.
Let the jar sit on a counter and open the jar daily to let out some air (unless you are using an airlock top you won't need to open the jar at all).
In 3-4 days you will see your fermented garlic recipe will be ready. The liquid will be getting bubbly and cloudy. When you decide that it is done, screw the lid on firmly and place the jar in the fridge to store.
How to Use Fermented Garlic
This Fermented garlic recipe will make the garlic cloves last longer and add even more health benefits to the garlic. Once the garlic is fermented, it has probiotics in it and when eaten raw (or used raw in recipes) you will receive all that probiotic goodness. Use your fermented garlic in recipes as you would a regular clove of garlic.
Recipe ideas to use your fermented garlic include:
- Sour Cream Dip for Veggies
- Honey Mustard Salad Dressing
- Balsamic Vinaigrette Salad Dressing
It's perfect for uncooked recipes like salad dressings and dips. Fermented garlic can be used in cooked recipes like soup or vegetable sautés, but heating it will kill the probiotics. It is still a great way to preserve the garlic and make it last longer without going moldy so it's still worth it to use in cooked recipes.
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