Fermented Garlic
User Reviews
5
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Prep Time
30 mins
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Fermenting Time (Minimum):
14 d
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Total Time
14 d 30 mins
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Servings
20 people (2 clove servings)
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Calories
8 kcal
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Course
Condiments
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Cuisine
American
Fermented Garlic
Description
The process starts by carefully peeling whole garlic cloves, aiming to keep them intact when possible. They are placed in a glass jar and fully covered with unchlorinated water, with parchment paper on top to prevent floating. The jar is then covered loosely or fitted with a fermentation airlock to allow gas release. The garlic ferments over time typically at temperatures between 55 to 75°F, developing flavor and preservation qualities through natural lacto-fermentation.
During fermentation, occasional surface scum can form and should be skimmed if odor remains pleasant. Blue or green discoloration signals enzyme reactions and is safe. A strong off-putting smell or mold indicates spoilage, requiring discarding. Maintaining appropriate temperature and airflow helps successful fermentation.
This fermented garlic yields about 40 cloves per 4 heads and can be used in any recipe or preserved foods needing garlic with a mellow fermented flavor. It provides a shelf-stable alternative to fresh garlic and can be stored refrigerated after fermentation.
Ingredients
- 4 heads garlic Or as much garlic as you're willing to peel
- water unchlorinated
Instructions
- Peel all the garlic cloves. Break apart the head by pushing down on it with the side of a large chef's knife. Gently press on the cloves to loosen the peel, and then use your fingers to peel off the papery skin.Try not to break or crack the cloves. Ideally they'll all be intact. (If a few crack, it's okay.)
- Place the garlic cloves in a clean glass jar. I usually use a half gallon jar. Smaller jars are fine, depending on how much garlic you use. The jar should be big enough to allow plenty of head space above the garlic.
- Completely cover the garlic with unchlorinated water. The water should be an inch or two above the garlic, but there should still be a 2"-4" space in between the water and the top of the jar.Place parchment paper on top of the garlic to keep it from floating above the water.Use an airlock fermenting lid (to contain the smell). Alternatively, cover the jar with a paper towel or tea towel, and secure with a rubber band. Do not seal the jar with a lid (such as a canning lid). The garlic needs airflow.
- Store the jar out of direct sunlight for 2-3 weeks. Check on the garlic daily to make sure it's staying below the parchment paper. If any garlic pops up above the paper, push it down.After fermenting, move the garlic to smaller jars and top with the fermenting brine. Use within 6 months for the best flavor.
Notes
- Expect around 40 fermented cloves when using 4 heads of garlic; yield varies with quantity used.
- Blue or green discoloration is normal and safe, caused by enzyme reactions in the garlic.
- Remove surface scum if present; if garlic smells foul or mold appears, discard the batch.
- Maintain fermentation at 55-75°F with good airflow to prevent spoilage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20people (2 clove servings)
Amount Per Serving
Calories 8 kcal
% Daily Value*
| Calories | 8kcal | 0% |
| Carbohydrates | 2g | 1% |
| Protein | 1g | 2% |
| Fat | 1g | 2% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 1mg | 0% |
| Potassium | 22mg | 0% |
| Fiber | 1g | 4% |
| Sugar | 1g | 2% |
| Vitamin A | 1IU | 0% |
| Vitamin C | 2mg | 2% |
| Calcium | 10mg | 1% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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