Description
A tangy, gut-friendly, and flavorful twist on plain garlic. This easy lacto fermented garlic recipe creates probiotic-rich cloves that elevate any dish.
Ingredients
- Fresh garlic heads (firm and plump, no sprouts)
- Non-iodized salt (sea, kosher, or pickling salt)
- Filtered or spring water
- Clean glass jar with lid
- Fermentation weight or small Ziploc bag
Instructions
- Peel the garlic cloves, removing all papery skins.
- Sterilize jars, lids, and utensils using hot water or a dishwasher.
- Prepare a 2–3% brine by dissolving 1½ tablespoons of salt per cup of water.
- Pack peeled garlic cloves tightly into the jar.
- Pour the brine over the garlic, leaving 1–2 inches of headspace.
- Ensure cloves stay submerged using a fermentation weight or small bag filled with brine.
- Store the jar in a cool, dark place (60–75°F / 15–24°C) for 2–4 weeks.
- Burp the jar every day or two for the first week to release gas.
- When garlic softens, smells tangy, and bubbles slightly, refrigerate to stop fermentation.
Notes
If garlic turns blue or green, it’s harmless and safe to eat. Keep cloves submerged to prevent mold. Store finished garlic in the fridge for up to 6 months.
- Prep Time: 20 minutes
- Cook Time: 0 minutes
- Category: Fermented Foods
- Method: Fermentation
- Cuisine: Probiotic
Nutrition
- Serving Size: 1 clove
- Calories: 5
- Sugar: 0g
- Sodium: 85mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 0g
- Cholesterol: 0mg
Keywords: lacto fermented garlic, probiotic garlic, fermentation, gut health