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Lacto-Fermented Garlic

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.
5 from 2 votes
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Prep Time: 15 minutes
Fermenting Time: 7 days
Total Time: 7 days 15 minutes



  • 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.


*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.
**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.