How to ferment garlic - Lacto-Fermented Garlic

Have you always wondered how to ferment garlic in brine? Fermenting garlic is really easy to do. All you need is some good quality ingredients to get started. Those ingredients are organic (preferably) garlic, filtered water, and himalayan salt. That is basically it. In 3 months you can have some wonderful fermented garlic!

The Pros of Fermented Garlic

If you don’t like eating raw garlic because it is too spicy, but still want the benefits, fermented garlic is a perfect choice. After garlic ferments for several month, the spicy taste calms down a lot. Every batch will be different, but from all of the batches that I have made they were much less spicy that regular raw garlic. Not to mention, much easier to digest. Not only does it provide those awesome probiotics that are wonderful for the tummy, but it calms done the harshness of garlic that is hard to digest raw.

The Power of Salt – How to ferment garlic

I like to eat raw garlic, or fermented garlic when I am feeling unwell. Fermented garlic is salty and crunchy. Thats right, you might think that garlic sitting around in water for 3 months might get soft, but it doesn’t. That is the power of salt!

So I wrote about fermenting garlic on another website called Fermentools. Every month I try to write a post or two for them. So head on over and check out the post I wrote on Fermenting garlic. I promise no more redirecting you! I just wanted to get your attention so that you could see my awesome recipe on how to ferment garlic. I know you will love it!