Garlic is rich in antioxidants, helps to prevent and lessen the duration of the common cold, strengthens the immune system, may slow the development of atherosclerosis, and lower blood pressure. And, umm. It’s delicious!
Garlic is such a healthy food, it’s hard to imagine that there’s a way to make it even more beneficial. But fermenting garlic does just that by adding probiotics which increase vitamins and improve digestion.
How to Ferment Garlic
First, decide on the size jar you want to use. It takes a lot of garlic to fill a quart, so I suggest either a pint, or half-pint canning jar, or Fido jar (like this).
All you need in addition to the jar and garlic are some sea salt and chlorine-free water. An airlock lid (like this) is optional.
Here’s my fermented garlic recipe:
Peel enough garlic cloves to fill your jar, leaving an inch-and-a-half at the top.
Next, fill the jar to within an inch of the top with a salt-water brine. The proportions for the brine are 1/2 tablespoon sea salt to each cup of chlorine-free water.
Place a weight on top of the garlic to keep it submerged.
I have a glass disk that I use, but a small plastic bag filled with water, or a scrubbed rock work as well.
You’ll find more ideas for fermentation weights here. I then place my airlock on the jar (here’s how I made one myself). A Fido jar is a great alternative because you won’t need an airlock; gases will release through the rubber gasket.
If you don’t have either an airlock lid, or a Fido jar, just place a regular canning lid on the jar, and release the built up gas every other day or so.
Cover the jar with a cloth to keep out light, and leave on your countertop for about a week, then move to your refrigerator.
Fermentation will continue in the refrigerator, although at a much slower pace. I find another few weeks in the refrigerator gives ferments a nice mellow flavor.
Using Lacto Fermented Garlic
Lacto-fermented garlic may be used in any recipe that calls for garlic that will remain raw. You don’t want to use it in recipes that are cooked, since the heat will destroy the probiotics. Here are some of my favorite ways to use it:
Garlic Salad Dressing
- 2 tablespoons fresh squeezed lemon juice, or a good quality vinegar
- 1/3 cup olive oil
- 1/2 teaspoon sea salt
- 1/2 teaspoon oregano
- 1/2 teaspoon basil
- 2 cloves fermented garlic, pressed
- 1 teaspoon of pure maple syrup, optional
Combine all ingredients. This makes enough dressing for a large salad. Guests love this, and always ask for my recipe.
Tomato Salad
For each person you need:
- 1 tomato, cut into wedges
- 1 – 2 teaspoon mayonnaise
- 1/2 – 1 clove fermented garlic, pressed
- sea salt and pepper to taste
Toss all ingredients together. This is a super easy, but yummy salad. It’s especially delicious with fresh-from-the-garden sun-ripened tomatoes.
Garlic Butter
- 1/2 c. butter, softened
- 2 – 3 cloves of fermented garlic, pressed
- sea salt and pepper, to taste
Combine the ingredients. This is super delicious on crusty sourdough bread.
Pesto
- 2 cups fresh basil leaves
- 3/4 cup grated parmesan cheese
- 3/4 cup olive oil
- 2 tablespoon pine nuts
- 6 cloves fermented garlic
Process all ingredients in a blender or food processor until smooth. Great on pasta, as a sandwich spread, or as a dip.
And More
Fermented garlic is also a great addition to Guacamole and other dips.
What other ideas do you have for using fresh fermented garlic?
More Posts You’ll Enjoy
How to Grow, Harvest, and Cure Garlic
Garlic Scape Infused Olive Oil
Homemade Root Beer Syrup (for Fermented Soda)
Make Your Own Fermented Sauerkraut
Pine Needle and Raspberry Soda – Fermented with Wild Yeast
Lacto-Fermented Garlic
Ingredients
- 1 pint canning jar
- garlic cloves to fill jar peeled
- 1 tablespoon sea salt
- 2 cups chlorine-free water
Instructions
- Peel enough garlic cloves to fill your jar, leaving an inch-and-a-half at the top.
- Mix the sea salt and water and pour over the garlic. You may not need it all.
- Place a weight on top of the garlic to keep it submerged.*
- I then place my airlock on the jar. A Fido jar is a great alternative.**
- Cover the jar with a cloth to keep out light, and leave on your countertop for about a week, then move to your refrigerator.
- Fermentation will continue in the refrigerator, although at a much slower pace. I find another few weeks in the refrigerator gives ferments a nice mellow flavor.
Notes
Source, Source
Thank you for visiting Learning And Yearning. May "the LORD bless you and keep you; the LORD make his face shine upon you and be gracious to you; the LORD turn his face toward you and give you peace." Num 6:24-26
Kris says
Love this! I haven’t tried fermenting garlic before, and will this fall. Thanks.
Visiting from Fight Back Friday…
Jackie Rowe says
Hello….does chlorinated (or not) water really make a difference in the process? Or is this a personal choice?
How long will it keep?
thanks,
Susan Vinskofski says
Hi Jackie, using chlorinated water can interfere with the process of lacto-fermentation; this is not just my personal preference. The fermented garlic will keep for months in the refrigerator – perhaps even a year.
Samantha Burns says
Thanks so much for this post! I didn’t even know you COULD ferment garlic! but now that I know–I am definitely going to try it. We harvested our first crop of garlic this year and I like the idea of using in a salad dressing.
Stephanie says
Thank you so much? I have fermented garlic in the fridge and just use it in things like fried rice and garlic bread. I needed some other ideas and these sound great!
Lisa says
Have you heard of Black Garlic which is a fermented garlic? I’m wondering if fermenting is the same, just not sure what turns it black? It’s not the type of garlic.
Susan says
Hi Lisa, I’ve heard of black garlic, but I’ve never had it. It’s a fermentation process done under a very controlled environment that would probably be difficult to do at home.
Christine says
You can look up ‘black garlic fermenter’ on Amazon .com. they sell machines (kind of along the liones of a long term slow cooker) specifically for making black garlic. I haven’t gotten one so I have no experience with it, but….I am thinking about it. 🙂 Hope this is helpful.
Marcella says
nuts.com sells the Black fermented Garlic, but I would like to how I could make it myself
HENRIETTE says
Hei, I have fermented my garlic for more than 30 days now, but it is not yet black. why is that?
Thanks for your answers
Susan Vinskofski says
Making black garlic is a special process of which I have no experience; this recipe is not for black garlic.
Kelly Bisciotti says
Hi Susan,
Great article. (And it was #1 in my Google search, yay!)
I have two questions for you…
1. Have you ever used a bit of whey to ferment your garlic?
2. Have you ever minced the garlic first, then fermented it?
Thanks!
Susan Vinskofski says
Hi Kelly! I’ve neither used whey nor minced the garlic first when fermenting garlic. That’s not to say that you can’t use whey. I hadn’t thought of mincing the garlic first and I don’t see why it wouldn’t work.
I did a google search because I was curious about the minced garlic. Pickle me too has a recipe for fermented garlic paste AND she uses whey in the ferment: http://www.picklemetoo.com/2012/01/06/lacto-fermented-garlic-paste-2/
Basmah says
i have just done 20 cloves of garlic in whey, filtered water, and little pink salt… excited to eat it … my recipe said 3-4 days on counter then fridge and use 🙂
Zoe says
I don’t use whey … instead I use water kifer grains … in addition to salt
Kefir grains seem like they would contain more probiotics than the liquid, so I put them in everything including smoothies.
You can get a lot of info on making kefirkraut on the internet from Dom in Australia. Only after I began doing that method did I get really good sauerkraut.
Jenn Lewis says
If using a Fido jar, does that mean that you literally leave it untouched for the week, or do you still have to “burp” it like with a canning jar? I am will be away for a few days, and would like to do this, but don’t want it to explode while gone.
Thanks!
Susan Vinskofski says
The wonderful thing about a Fido jar is that it will allow gases to escape without letting air in, so you do not have to burp it.
Bill k says
I was excited to try this, but all my garlic cloves turned blue as they fermented. Is this normal? I used distilled water and kosher salt. Any thoughts?
Susan Vinskofski says
Hi Bill, I’ve never had my garlic turn blue, but from everything I’ve read, it’s not a problem. See this post: http://www.pickl-it.com/faq/113/why-garlic-cloves-pickles-turn-bluish-green/.
Bill k says
Thanks for the link Susan. I feel better knowing I haven’t created some sort of poisonous concoction. I’m gonna try this again with garlic from a different source.
Jack says
What is a T.? A tablespoon or teaspoon or…?
Susan Vinskofski says
I apologize. I was taught T = tablespoon and t = teaspoon.
syd says
So cool! Thank you! And, when I bring my first batch of garlic in from their spot in a garage cupboard I think I will inoculate with a little whey–I didn’t start them with that, but, why not?
Sue Mosier says
What does fermented garlic taste like? Does the ferment make it bitter? I hope I can get my husband to eat it.
Susan Vinskofski says
Hi Sue, fermenting the garlic really mellows it. I can eat a clove of fermented garlic, but never a clove of fresh garlic. It’s not bitter.
Sue says
Thank you so much.
DO says
I fermented garlic before but the recipe said to cook garlic 30 minutes so you can peel the skin of the cloves easier. This time I didn’t cooked the garlic, it’s been a week I tried them today yuck! It’s like it didn’t ferment at all it tasted like raw garlic…
Susan Vinskofski says
Cooking the garlic will kill the natural probiotics found on the raw garlic. Give your ferment more time. It really mellows.
Dana Knowlton says
I’ve been fermenting for many years. The best advice that I can offer is that a successful ferment requires “patience.” Learn to tend your crock, but do not disturb the product. Protecting the product from infiltration of unwanted bacterias is all important. Generally speaking, consumers purchase products (mostly kimchi and sauerkraut) that are either not fermented or have been exposed to “bad” bacteria. Bad bacteria causes the product to decompose rather than ferment. Many consumers feel a tingling sensation in their mouths and lips when they taste the product; they associate such with fermentation; they couldn’t be more wrong. The correctly fermented product should remain crunchy, regardless of the length of the fermentation process. Measuring the ph, the goal should be in the 2’s; unheard of in commercial production…Most of the time I ferment kimchi and sauerkraut for at least 1 year before opening the crock. When I first began making kimchi and kraut (15 yr. ago), I fermented the product for only 9 weeks, but soon found that was hardly enough time to create a desirable result. *I made a lot of mistakes at first, but the most positive move in the right direction was buying my first water-seal crock. It’s the only way to go if one wants to protect the product, thus ferment rather than rot…At the moment, I am enjoying and sharing kimchi and sauerkraut that remained in the crocks for 2 years; as crunchy as the day the cabbage was harvested. Regarding garlic, I fermented my most recent batch for 2 years. Surprisingly, the liquid produced has a sweet taste as if I added sugar. The garlic is mild and remained crunchy.
Susan Vinskofski says
Fantastic, Dana! Thank you for your words of wisdom.
Lynda Hill says
Golly…. I made 2 quarts of fermented garlic about 2 yrs ago using whey and I was trying to leave it in the frig a while before using it. HAHAHA! 2 years outta do it, right? HAHAHAHA! I remember I left it on the counter for 30 days. One of the jars turned blue but the other jar didn’t. Okay, I’m gonna go huntin’ in the frig!!! HAHAHAHA! I know I put the dates on the jars… I’ll let you know how it tastes!
Susan Vinskofski says
It’s probably great!!!
meryrose says
im gonna try it on my thesis study garlic fermented to broiler chicken .
Natalie says
My cousin … fermented garlic to help with her blood pressure, she had very high number readings for two years did not want to do traditional meds, she is very allergic to lots of meds…
she said that peel skin off.. rinse under water .. slice length wise and put in a jar .. use regular apple cider vinegar filled to the top of jar add a little sea salt shake and put in refrigerator for 4 weeks… lets say her blood pressure has been normal.. since using it….
Dana Knowlton says
Natalie, your sister is preserving rather than fermenting. Fermentation can not occur in a vinegar. I recommend that your sister should purchase a vessel designed for fermenting or a fermentation apparatus that she can use in conjunction with a jar. *Fermentation does not occur in the fridge either. Refrigeration halts the process…
michael says
The proportions for the brine are 1/2 T. sea salt to each cup of chlorine-free water.
1/2 T is that table spoon or teaspoon?
Susan Vinskofski says
Hi Michael, growing up in school we were always taught that T = tablespoon and t = teaspoon. So sorry for the confusion; I’ve updated the post.
monte says
infusing garlic with REAL honey is delicious…takes a year for it turn into sweet desert.. also ferment and also infuse with olive oil… ferment various veggies . Some are chink and some shredded…infinite possibilities
Dennis marquardt says
Can you put garlic cloves in raw sauerkraut?
Susan Vinskofski says
Dennis, you can definitely add garlic to the cabbage when fermenting sauerkraut. So delicious!
Tom says
What should the pH get to to be sure it is safe to eat and know that you have prevented the formation / growth of Clostridium botulinum ?
Thanks.
Susan Vinskofski says
I don’t have that information, Tom, but if you contact Cultures for Health, I suspect that they could help.
gail metcalfe says
Just wondering if the garlic has to be perfectly dried before attempting to ferment it. I live in an apt and have problems getting my garlic dried each year. Last year, the liquid in my ferment became gelatinous after a month or so. I have never had an issue with the garlic rising about the brine, most probably I figured because it may not have been *quite* dried. It smelled great, and there was no evidence of spoilage, but I wasn’t about to risk using it… any suggestions?
Susan Vinskofski says
Hi Gail, While I’ve used fresh garlic for cooking, I’ve only ever used cured garlic for fermentation, so I really don’t know the answer to your question. I did try a google search but I’m afraid it didn’t come up with any answers for me.
Amy Winters says
I like your idea of using fermented garlic paste for a homemade pesto! I’ve been trying to be more adventurous in the kitchen, so I’ve been researching new methods and ingredients. I love garlic but I’d never heard of fermented garlic paste before; I’ll definitely be picking some up to use in my cooking!
Joy Muscato says
Susan, As I’m about to do my second year of fermenting garlic I wanted to run back here and thank your for teaching me that it even exists and how to do it. I used your method last year and have thoroughly enjoyed using my garlic all year. I think it gives a better garlic kick to dishes than does straight raw garlic and the well permeated brine is also very useful.
I do laugh at the one quirk I have with it. After the jar has been well fermented and I open for a couple cloves, I’ve found that it is best for me to put a clean (used) canning lid on the jar and tighten it well. Otherwise, the smell gets out and, when we open the fridge, we get a craving for a yummy garlic something. 😉
Susan Vinskofski says
Well, you’ve certainly put a smile on my face this morning, Joy! I’m so glad you took the time to check in with me!!!
Eva says
I have the garlic fermented. Now what? Where do I leave it and how?
Do I put it in the fridge or can I leave it in my cupboard? What type of container? Mason jar with tight lid or a lid that lets out air?
Do I leave the bribe in the jar?
Thank you!
Susan Vinskofski says
Hi Eva, yes, store the garlic in the refrigerator in a glass jar with a regular lid. Leave the garlic in the brine. Thanks for stopping by!
TM says
I used a lid that didn’t create an airlock. It’s been a week and the garlic smell rotten. Whenever I have opened the lid to release build-up, nothing happens. Is it too late to save the garlic? Can I empty the jar, fill with new water & salt and put an airtight lid on and try again or is this batch gone? Help!
Brian says
Yes, it was probably too late to save. Your nose is very good at warning you about spoilage. The garlic will be, should be pungent. However if it has a sour rotten smell, something went sideways in your process. Clean your containers and give it a new try. Be careful not to use a salt with iodine or anti caking agents in it. Also clean, non chlorinated water. It’s a good practice to boil your water anyway, adding your preferred salt, then letting it cool while you prep. Be careful with “antibacterial” dish soaps too, they leave a residue that inhibits good bacterial growth.
Ninsikilla says
Can you use already fermented garlic in other ferments? Like throwing a fermented garlic glove into a jar of carrot sticks you want to ferment?
Julie says
I know I did everything right, but by the 4th week the brine had what looked like tiny white fibres and the garlic was bitter. I ate a clove and didn’t get sick..The brine tastes delicious though! What went wrong?
Elisabeth says
I make this every spring when the rest of last summer’s garlic wants to start sprouting. I peel all the remaining garlic, ferment it and use it until the fresh harvest comes in. If I have extra at that time I dehydrate the fermented stuff and finish using it as garlic powder.
Susan Vinskofski says
You dehydrate fermented garlic – what a wonderful idea!!!