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fermented garlic in a jar with a white fermenting lid of a wood table
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Lacto-Fermented Garlic

Learn how to make easy lacto-fermented garlic that is a delicious way to add probiotics to your diet.
Course Fermented Foods
Cuisine American
Keyword fermented garlic, fermented garlic recipe, fermenting garlic, lacto-fermented garlic
Prep Time 5 minutes
Additional Time 21 days
Total Time 21 days 5 minutes
Servings 20
Calories 8kcal
Author Lisa

Ingredients

  • 3-4 heads peeled garlic
  • 1 quart Water - filtered
  • 2 1/2 tablespoons salt
  • Herbs optional

Instructions

  • Create brine by warming up water and dissolving salt. Set aside to cool.
  • Peel garlic and fill a quart-sized mason jar, leaving about 1 inch of head space.
  • Add any dried herbs, like basil, oregano, or thyme, if you would like.
  • Pour cooled brine over peeled garlic, leaving 1 inch head space, and place fermentation lid on top.
  • Allow to ferment for 3-4 weeks (or longer), then refrigerate or place in a cool root cellar.

Notes

  • Allow the garlic to ferment about 3 weeks and then give it a taste to see if it tastes how you like it. If not, then leave it for another week or two.
  • Add dried herbs, like basil, thyme, oregano, or parsley to the brine to give it some extra delicious flavor.
  • Use fermented garlic in any recipe that calls for raw garlic. Avoid heating it because it will kill the good bacteria.

Nutrition

Calories: 8kcal | Carbohydrates: 2g | Protein: 0.4g | Fat: 0.03g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.001g | Sodium: 875mg | Potassium: 23mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 1IU | Vitamin C: 2mg | Calcium: 12mg | Iron: 0.1mg