Mmmm! Garlic, probably the chef’s best friend in the kitchen. I love to use garlic in everything I can think of and find that I use at least 5 cloves everyday to add to our food. Though, sauteed or roasted garlic are the popular preparation methods, I like to ferment my garlic in a quart jar. Fermented garlic is easy to make and use. The taste as well as the nutrients are increased.
Just what are the nutrients contained in those little nuggets of incredible flavor? Well research shows that garlic contains good levels of Vit. C, B6, selenium, magnesium, potassium, calcium and manganese and flavonoids. Garlic is anti-fungal, anti-viral, anti-bacterial and an anti-inflammatory. It is also full of antioxidants which are what cause our bodies to age. When fermented and then prepared as desired, Garlic is very soothing on the digestive tract and encourages a healthy heart. Fermented garlic is full of enzymes and good bacteria! It is not recommended to eat allot of raw garlic, as it can irritate your digestive system. You may be surprised to find out that Garlic also contains omega-6 fatty acids and even protein.
Here is how I ferment my garlic:
Place about 10 garlic heads in the oven and warm at 200 degrees for about an hour. Do not over bake, just enough to help loosen the shells. Peel garlic (children love to help with this as long as their not afraid of something a bit spicy). Place in a quart jar and sprinkle in 1 T. oregano, 1 T. salt and 3 T. whey (whey is the liquid that rises from yogurt, you can also use the liquid from a previous fermented batch instead of whey). Cover with water, allowing 1 inch between garlic/water and lid. Cover with lid and leave at room temp. for two days then transfer to cold storage. In cold storage the garlic will last for three months but if you use garlic as often as I do you’ll make it at least every month! Try it, you will love the taste!!
Hi there,
I’m trying your recipe, but won’t the pressure build up in the jar and break? I’ve got a sourkraut gizmo that I use with cabbage and it has an air lock on top to let the excess liquid ooze out. If this brine can’t escape, won’t the whole thing blow?
Thanks,
Monica
Yes, it can blow if you allow it to ferment too many days. I usually go for two days of fermentation. You can ferment the garlic in your sauerkraut crock to produce an even nicer fermentation.
Why do my fermentet garlic turn turquise after 10 days in the jar? Is that the process?
I really don’t know why garlic tends to change color when fermented, I’m sure is a chemical reaction. Mine tends to change colors too but it still tastes right and so we use it. If it smells fermented and not spoiled then do a taste test and go from there.
does pickled garlic have more health benefits than raw? Easier to digest? It is delicious
I will have to try this fermenting thing….
Yes, fermented veggies of all kinds (not pickled, because that kills the enzymes) are actually better than raw because they are at least twice as high in vitamin c and many other vitamins and again they are easier to digest with an increased level of enzymes.
Could I just drain some normal yoghurt in cheesecloth to obtain the whey (aka is all the liquid that’s drained whey, or do you need to do something else with it???)
Yes, Valerie,
You can just strain the whey off of yogurt and use that by all means…the whey is ready for use!
I used to use Elite Whey (The Rich Choc) a lot but heard via a reliable source that the label claims were underdosed and didnt contain as much protein as it should do. I can highly recommend Gaspari Myofusion, very tasty indeed.